Best Pork Chops With Celery And Almond Salad Recipes

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PORK CHOPS WITH CREAM OF CELERY SOUP



Pork Chops With Cream of Celery Soup image

Delightful easy to prepare main course to please the whole family. Home style cooking, made with Cambell's Cream of Celery Soup . I had to substitute as I had no cream of mushroom soup on hand.

Provided by tikigal

Categories     Very Low Carbs

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 boneless pork chops
cream of celery soup
2 cups hot water
2 beef bouillon cubes
2 tablespoons garlic cooking oil
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon garlic powder
1 teaspoon rosemary

Steps:

  • In a large skillet pan, pour enough oil or garlic flavored oil to cover bottom of pan.
  • While it is heating, (#6 on the stove top burner) sprinkle to taste with some salt, pepper, and garlic powder on ONE side of pork chops. Place sprinkled side face down in the pan, and cover. Be sure to put the largest piece in the middle for even cooking.
  • When pork is medium brown, flip to other side, and sprinkle other side with same ingredients. Add 2 beef bullion cubes to the pan and cook till medium brown on this side.
  • Any Oil left, drain a little out if necessary, keeping the bullion in the pan.
  • In a bowl, wisk 1 can of cream of celery soup and 1 can of water. Add to pork chops with all the browning. Most important!
  • Put on lid, turn to low heat and cook for 1 hour.
  • Pork chops will be moist, easy to cut, and so delicious!
  • Serve with a roll, acorn squash with brown sugar, and a nice salad. You are good to go!

PORK CHOP WITH APPLE AND CELERY ROOT SALAD



Pork Chop with Apple and Celery Root Salad image

For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

Provided by Claire Saffitz

Categories     Bon Appétit     Pork     Pork Chop     Apple     Fall     Winter     Dinner     Lettuce     Salad     Almond     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 21

Pork chop:
1 double-cut pork chop (1 1/2-2 pounds)
1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons olive oil
Salad and assembly:
1 large egg yolk
1 garlic clove, finely grated
1/4 cup red wine vinegar
1 tablespoon Dijon or horseradish mustard
1 teaspoon honey
1/2 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
8 cups torn red leaf lettuce (from about 1 head)
4 cups torn frisée (from about 1 head)
1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
1 apple, cut into matchsticks
2 ounces Pecorino, shaved
1/2 cup chopped smoked almonds
Flaky sea salt

Steps:

  • Pork chop:
  • Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
  • Let pork chop sit at room temperature at least 1 hour for even roasting.
  • Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
  • Salad and assembly:
  • While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
  • Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
  • Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

CREAMY CELERY PORK CHOPS



Creamy Celery Pork Chops image

This is one of my all time favorite recipes as a child. It's so easy too and only uses 1 pan! Use 2 cans of the soup and 1 can of milk if you want the gravy to be used for boiled potatoes too!

Provided by Melly2

Categories     Pork

Time 27m

Yield 4 serving(s)

Number Of Ingredients 4

4 pork chops (boneless works best)
1 can campbell cream of celery soup
1/2 can milk
1 (4 ounce) can mushrooms (optional)

Steps:

  • Brown pork chops in a lightly oiled pan on medium heat until cooked about 2/3 of the way.
  • You can coat the chops with a mixture of flour, salt and pepper before fying if desired.
  • Remove chops from pan and set aside.
  • With the drippings from the pork chops still in the pan, add 1 can Cream of Celery soup and stir scraping the juicy bits from the bottom of the pan (the soup will become a little browner).
  • Add 1/2 can of milk and stir into the soup.
  • Add more milk if more of a gravy consistency is desired.
  • Add 1 can of mushrooms if desired.
  • Put the pork chops back in the pan.
  • Cover and continue cooking on low to low medium heat for about 10 minutes stirring occasionally.

Nutrition Facts : Calories 305.7, Fat 19.1, SaturatedFat 6.7, Cholesterol 89.3, Sodium 665, Carbohydrate 7.3, Fiber 0.5, Sugar 1, Protein 24.9

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