Best Pork Chops With Strawberry Rhubarb Agrodulce Recipes

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SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)



Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce) image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil, plus extra as needed
4 (8-ounce) boneless pork chops, about 1 1/2 inches thick
Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup balsamic vinegar
1/2 cup honey
2 cloves garlic, minced
3 scallions, pale green and white parts only, finely chopped
1 teaspoon chopped fresh rosemary leaves
1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
Kosher salt and freshly ground black pepper

Steps:

  • Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
  • Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
  • Arrange the pork chops on a platter and drizzle with the glaze.

PORK CHOP AGRODOLCE



Pork Chop Agrodolce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/2 cup balsamic vinegar
2 cloves garlic, peeled and smashed
4 sprigs fresh thyme
3 tablespoons honey, such as acacia
3 tablespoons unsalted butter, at room temperature
4 center-cut pork loin chops, bone in (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
  • Preheat a grill pan over medium-high heat.
  • Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.

SKILLET PORK CHOPS WITH RHUBARB SAUCE



Skillet Pork Chops with Rhubarb Sauce image

Every summer I look forward to cooking with the rhubarb that grows like wild where my family lives in Minnesota. We usually bake it into a dessert crumble, but I love this super-citrusy, savory use of it in a sauce for quick pan-seared pork chops.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 shallot, thinly sliced
1-inch piece ginger, grated (about 1 tablespoon)
Zest and juice of 1 orange
Zest and juice of 1 lemon
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 large stalks fresh rhubarb, trimmed and cut into 1/2-inch chunks (about 2 cups)
2 tablespoons olive oil
Four 1/2-inch-thick bone-in pork rib chops (about 2 pounds), patted dry
Fresh mint leaves, for garnish

Steps:

  • Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
  • Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
  • Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
  • Serve the pork chops topped with the rhubarb sauce and mint.

PORK AGRODOLCE



Pork Agrodolce image

Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 12

Number Of Ingredients 13

1 teaspoon olive oil
2 tablespoons tomato paste
⅓ cup aged balsamic vinegar
¼ cup distilled white vinegar
3 tablespoons honey
1 anchovy fillet, or more to taste, mashed
¼ cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
3 ½ pounds boneless pork shoulder

Steps:

  • Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
  • Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
  • Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
  • Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 6.5 g, Cholesterol 52.3 mg, Fat 12.9 g, Fiber 0.3 g, Protein 13.8 g, SaturatedFat 4.6 g, Sodium 555.5 mg, Sugar 5.7 g

PORK CHOPS WITH RHUBARB



Pork Chops with Rhubarb image

A surprising rhubarb sauce makes these tender chops extra special. I like it on the tangy side, but you can always add more honey to sweeten up the fruity sauce a bit if it's too puckery for your family. -Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon all-purpose flour
Salt and pepper to taste
2 bone-in pork loin chops (1/2 to 3/4 inch thick)
2 tablespoons butter
1/2 pound fresh or frozen rhubarb, chopped
1 tablespoon honey
1/8 teaspoon ground cinnamon
1-1/2 teaspoons minced fresh parsley

Steps:

  • In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.

Nutrition Facts : Calories 390 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 38g protein.

PORK CHOPS WITH FIG AND GRAPE AGRODOLCE



Pork Chops with Fig and Grape Agrodolce image

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Dinner     Pork     Pork Chop     Radicchio     Grape     Fig     Rosemary     Fall

Yield 4 servings

Number Of Ingredients 15

4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoon freshly ground black pepper, divided
4 tablespoons extra-virgin olive oil, divided
3/4 cup balsamic vinegar
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons plus 1 teaspoon honey, divided
2 cups seedless red grapes, halved (about 10 ounces)
8 ounces fresh black Mission figs, halved
3 sprigs rosemary
1/4 cup (1/2 stick) cold unsalted butter, cubed
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces
1 cup (loosely packed) parsley leaves

Steps:

  • Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
  • Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
  • Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
  • Divide radicchio salad and pork chops among plates. Top with agrodolce.

STRAWBERRY PORK CHOPS



Strawberry Pork Chops image

Moist, juicy and just right for warm summer evenings, these strawberry-topped pork chops from our Test Kitchen are everyday-easy but special enough to serve guests. The blend of rosemary and berry vinaigrette adds a fruity freshness.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup raspberry vinaigrette
2 tablespoons chopped green onion
1 tablespoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 teaspoons dried rosemary, crushed
1/2 to 1 teaspoon pepper
4 bone-in pork loin chops (1 inch thick and 6 ounces each)
1 tablespoon canola oil
2 cups sliced fresh strawberries (1/4-inch slices)

Steps:

  • In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. , In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. , Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.

Nutrition Facts : Calories 365 calories, Fat 18g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 259mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.

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