PORK CHOPS WITH PUTTANESCA SAUCE
You can make this recipe with either boneless or bone-in pork chops. The sauce is bursting with flavour yet not too spicy.
Provided by Irmgard
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slash the edges of the pork chops to prevent curling.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.
- Add the tomatoes and tomato paste and mash with a potato masher.
- Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.
- Reduce the heat and simmer until thickened, about 10 minutes.
- Return the chops and any juices to the pan and add the basil.
- Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.
Nutrition Facts : Calories 389.7, Fat 28.9, SaturatedFat 8.7, Cholesterol 68.8, Sodium 549.1, Carbohydrate 13.3, Fiber 3.6, Sugar 6.8, Protein 20.5
PORK CHOPS WITH APPLES AND ONIONS
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
PORK CHOPS PUTTANESCA
The muscular sear and smoky, crisp burnish of grilled food has immense appeal. But achieving it requires time and attention to hot coals. The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove. That's how I made these pork chops, with their lusty Neapolitan topping to accompany a sturdy aglianico. The slow cooking gently brings the meat to tenderness, guarding its juices. It also grants the cook nearly an hour to assemble the rest of the dinner, and what does the grill master know about that? (You might consider moving the meat away from the fire and covering the grill, but the temperature will not be as consistent and will require monitoring.) Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.
Provided by Florence Fabricant
Categories dinner, steaks and chops, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.
- Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.
- Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 11 grams, Sodium 516 milligrams, Sugar 4 grams, TransFat 0 grams
BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies are omitted entirely, letting the briny bite of capers and olives to shine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
- Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.
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