Best Pork Chops With Chipotle Cherry Demi Glace Recipes

CHIPOTLE PORK CHOPS

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

PORK CHOPS WITH CHERRY SAUCE

Steps:

• In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

PORK CHOPS WITH CHIPOTLE CHERRY DEMI-GLACE

Steps:

• Season the pork chops with the seasoning on both sides. Heat the oil in a large skillet over medium-high heat. Brown the pork chops on both sides and remove to a plate. Pour off the excess oil from the pan.Add the broth to the pan and boil until it is reduced to about half of its volume. Reduce the heat so the broth simmers return the pork chops to the pan and simmer, turning once or twice, until they feel resilient to the touch, about 3 minutes. Transfer the chops to a platter.Add the chipotle pepper and cherry preserves to the pan increase the heat to medium-high and boil until the pan liquid thickens slightly. Pour over the pork and serve.NOTE: Because the broth is going to be reduced to make a sauce, it is important to use a reduced-sodium broth for this recipe. Otherwise, the amount of salt in the broth will become overpowering once it is concentrated through reduction.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES

Steps:

• Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
• Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
• Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
• Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
• Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
• Broil the potatoes until warm and golden, about 5 minutes. Set aside.
• Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
• Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.

PORK CHOPS WITH CHERRY PRESERVES SAUCE

Steps:

• Heat a large nonstick skillet over med-high heat.
• Coat pan with cooking spray.
• Sprinkle pork with half the salt and pepper.
• Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
• Remove and keep warm.
• Add preserves, vinegar and remaining salt and pepper to pan.
• Cook 30 seconds, scraping up browned bits from pan.
• Serve sauce over pork.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

SLOW-COOKER CHIPOTLE PORK CHOPS

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.