PEPPER GLAZE RECIPES

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PORK CHOPS WITH HONEY-BALSAMIC GLAZE RECIPE: HOW TO MAKE IT



Pork Chops with Honey-Balsamic Glaze Recipe: How to Make It image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" —Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, FatContent 41g fat (17g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 557mg sodium, CarbohydrateContent 41g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 46g protein.

BOBBY FLAY’S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GL…



Bobby Flay’s New York Strip Steak With Horseradish-Mint Gl… image

This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.

Provided by Matt Lee And Ted Lee

Total Time 20 minutes

Yield 2 servings

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons coarsely ground black pepper
1/2 teaspoon ancho chili powder or red pepper flakes
1 teaspoon kosher salt
2 New York strip steaks, 10 ounces each
2 tablespoons canola oil

Steps:

  • To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
  • Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
  • Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 831, UnsaturatedFatContent 34 grams, CarbohydrateContent 25 grams, FatContent 59 grams, FiberContent 3 grams, ProteinContent 51 grams, SaturatedFatContent 19 grams, SodiumContent 831 milligrams, SugarContent 18 grams, TransFatContent 0 grams

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PORK CHOPS WITH HONEY-BALSAMIC GLAZE RECIPE: HOW TO MAKE IT
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" —Nicole Clayton, Prescott, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 715 calories per serving
  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
See details


BOBBY FLAY’S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GL…
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
From cooking.nytimes.com
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  • Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
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  • Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing. 
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PORK CHOPS WITH HONEY-BALSAMIC GLAZE RECIPE: HOW TO MAKE IT
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" —Nicole Clayton, Prescott, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 715 calories per serving
  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
See details


BOBBY FLAY’S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GL…
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 831 per serving
  • Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
See details


VEGETABLE MEATLOAF WITH BALSAMIC GLAZE RECIPE | BOBB…
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category main-dish
Calories 270 per serving
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