HEALTHY PORK CHOP MEALS RECIPES
EASY PORK CHOP RECIPES - OLIVEMAGAZINE
Feed the whole family with our easy pork chop ideas, jazzed up with punchy marinades and nutritious sides for nourishing, well-balanced dinners
Provided by Janine Ratcliffe
Categories Dinner
Number Of Ingredients 1
EASY PORK CHOP RECIPE FOR DINNER - RECIPES.NET
We're going classic with this quick and easy pork chop recipe that serves juicy and tender browned pork chops perfectly cooked in rich and savory sauce.
Provided by Rommel
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven at 350 degrees F.
- Season the chops liberally with salt and ground black pepper. Set aside to allow the seasoning to penetrate through the meat.
- Heat up a skillet with vegetable oil until smoking.
- Sear the pork chops until golden brown. Then, add garlic, rosemary, or thyme twigs and butter. Baste the pork chops as you go.
- Finish the cooking process in the oven for roughly 30 minutes.
- Allow to rest for at least 10 minutes. While waiting, cook the vegetables.
- Heat up olive oil on a saute pan. Add the onions and bell peppers. Saute until vegetables turn translucent.
- Add the vinegar and sugar. Continue sauteing until vegetables are tender and liquid has reduced.
- Season to taste with salt and pepper. Adjust accordingly.
- Transfer the cooked vegetables onto a plate, place the pork chops on top, and spoon over any cooking juices from the cooking of the pork chop.
- Garnish with parsley and serve.
Nutrition Facts : Calories 643.00kcal, CarbohydrateContent 19.00g, CholesterolContent 90.00mg, FatContent 49.00g, FiberContent 4.00g, ProteinContent 31.00g, SaturatedFatContent 24.00g, ServingSize 2.00 people, SodiumContent 208.00mg, SugarContent 14.00g, TransFatContent 1.00g, UnsaturatedFatContent 17.00g
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Total Time 50 minutes
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Calories 708 calories per serving
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Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
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