Best Seared Pork Chop With Apple Gravy And Potato Squash Cake Recipes

PORK CHOPS AND SWEET POTATO GRAVY

Pork Chops and Sweet Potato Gravy image

Provided by Emeril Lagasse

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 thick pork chops, 6 to 8 ounces each
2 teaspoons Essence, recipe follows
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/2 cup pecan pieces
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne
1 pound sweet potatoes, baked, peeled and mashed (about 1 1/2 cups)
3 tablespoons Steen's 100 percent Pure Cane Syrup
1/4 cup chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
Serve immediately.
Combine all ingredients thoroughly.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PAN-SEARED PORK CHOPS

Pan-Seared Pork Chops image

This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1/2 teaspoon dried thyme
4 pork chops, trimmed of fat (about 1 pound)
4 sprigs of fresh thyme
1 tablespoon extra-virgin olive oil
1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 1/4 cups Marsala wine

Steps:

Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

APPLE GRAVY

Apple Gravy image

You might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies-pretty much anything goes. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 tablespoon plus 2 teaspoons butter, divided
1 large apple (Jonagold or Honeycrisp), peeled and chopped
1/4 cup apple brandy
1 cup beef broth
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper, optional

Steps:

In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan., Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.

Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

SEARED AND ROASTED PORK CHOPS WITH LEMON

Seared and Roasted Pork Chops with Lemon image

These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 4

Ingredients

4 bone-in pork chops (12 ounces each, 1 1/2 inches thick), preferably pasture-raised
Coarse salt and freshly ground pepper
Safflower oil, for searing (2 to 4 tablespoons)
1 lemon, cut into wedges

Steps:

Generously season pork chops on both sides with salt and pepper. Let stand for 30 minutes.
Preheat oven to 425 degrees. Heat enough oil to coat the bottom of a large ovenproof skillet (1 to 2 tablespoons) over medium-high heat. Blot excess moisture off pork chops with paper towels. Sear 2 pork chops on 1 side until crusts are golden, 4 to 5 minutes. Using tongs, brown fatty edges. Flip, and sear for 2 minutes more; transfer to a plate.
Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.
Add reserved pork chops to skillet, and transfer to oven. Roast each until an instant-read thermometer inserted into the center reaches 145 degrees, 5 to 7 minutes. Let rest for 5 minutes. Squeeze lemon wedges over pork chops.