PORK CHOP MURPHY RECIPE RECIPES

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PORK CHOPS WITH WILTED SPINACH RECIPE FROM MARC MURPHY ...



Pork Chops With Wilted Spinach Recipe From Marc Murphy ... image

"Chopped" judge & chef Marc Murphy shares a quick & easy dinner recipe that only requires 2 ingredients: pork chops and spinach.

Provided by Chef Marc Murphy

Number Of Ingredients 5

Olive oil
4 bone-in pork chops
Kosher salt
Freshly ground pepper
6 cups fresh spinach

Steps:

  • Preheat oven to 350°F
  • Place a large oven-proof sauté pan over medium heat and add olive oil
  • Season the pork chops on both sides with salt and pepper
  • Once the pan is hot, cook 2 pork chops at a time until browned, 3 to 4 minutes on each side, then transfer to a rack-lined rimmed baking sheet in the oven to cook through, about 10 minutes
  • Repeat with the remaining chops
  • Remove from the oven and let rest
  • Meanwhile, using the same pan, add the spinach and season with salt and pepper
  • Cook, tossing, until wilted then remove from the heat
  • Serve alongside the pork chops

PORK CHOPS WITH SAUSAGE AND POTATOES RECIPE - FOOD.COM



Pork Chops With Sausage and Potatoes Recipe - Food.com image

A German recipe from the Time Life collection, a long time favourite of ours, circa 1969. Instead of fresh tomatoes, you can also use 2 cups canned tomatoes, drained.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon caraway seed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 pork chops, 1/2 inch thick
1/2 cup flour
2 tablespoons butter
1/2 lb knockwurst, sliced (or other sausage)
1 cup coarsely chopped onion
1/2 cup coarsely chopped scraped carrot
1/2 cup coarsely chopped celery
3 small gherkins, drained and chopped
1 cup chicken stock
1 1/2 lbs boiling potatoes, peeled and sliced 1/8 inch thick
6 medium tomatoes, peeled, seeded and chopped

Steps:

  • Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
  • Dip in flour, then shake off the extra.
  • In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
  • Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
  • Cook over a medium heat for 5 minutes, stirring constantly.
  • Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
  • Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
  • Bring to a boil, reduce the heat to low and cover the skillet.
  • Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
  • Serve directly from the pan.

Nutrition Facts : Calories 570.6, FatContent 29.7, SaturatedFatContent 11.5, CholesterolContent 109.1, SodiumContent 959.1, CarbohydrateContent 43.4, FiberContent 5.2, SugarContent 7.2, ProteinContent 32.8

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