PORK CHOP PASTA RECIPES RECIPES

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PORK CHOP RECIPES | BBC GOOD FOOD



Pork chop recipes | BBC Good Food image

Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts.

Provided by Good Food team

Number Of Ingredients 1

PORK CHOP RECIPE | JAMIE OLIVER RECIPES



Pork chop recipe | Jamie Oliver recipes image

An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.

Total Time 50 minutes

Yield 4

Number Of Ingredients 10

1 kg potatoes
4 higher-welfare pork loin chops skin and fat on
olive oil
½ a bunch of fresh sage
1 big bunch of watercress
1 sprig fresh flat-leaf parsley
4 spring onions
300 ml milk
2 fresh bay leaves
unsalted butter

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.

Nutrition Facts : Calories 708 calories, FatContent 41 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.37 g salt, FiberContent 3.5 g fibre

More about "pork chop pasta recipes recipes"

PORK CHOP RECIPE | JAMIE OLIVER RECIPES
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
See details


PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
This tasty combo of beef and pork mince is great in pies, on pasta or with rice.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 355 calories per serving
    1. Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
    2. Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
    3. Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
    4. Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
    5. Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
    6. Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.
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10 STEPS FOR THE PERFECT PORK CHOP - NO RECIPE REQUIRED
From noreciperequired.com
Reviews 3.5
Total Time 35 minutes
  • There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here.  However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting.  A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor.  At the same time, the center of the pork chop is just cooked through, and remains both tender and juicy.  And, with a pan roasted pork chop, you get the side benefit of pan drippings with which you can make a killer sauce.  Check out my 10 steps below and on the video, and hope you next pork chop turns out absolutely perfect. How to Cook a Pork Chop – Pan Roasting In the Oven Pork Chop Prep Buy the right Pork Chop  Before you even start cooking, you need to make sure your starting with the right meat.  Buy a nice, thick pork chop. At least 1 inch thick, 2 or more is even better.  Thin chops are easy to dry out and overcook…and generally more trouble than they are worth Brine & Season the Pork Chop  Brining adds a ton of flavor and moisture to the chop, and lessens the risk of drying out the chop while you cook it.  It’s easy to do, and if you have the time, I recommend it.  But don’t stop at brining.  You still need to season the pork chop with salt & pepper.  You can use other spices as well, but those are a must. Bring the Pork Chop to Room Temperature  Like most meats, it’s best to start cooking the pork chop when it’s at room temperature.  If you take it right out of fridge, while it’s still cold, you can end up with a raw center. Cooking a Thick Pork Chop High Heat is Good Heat  There are cuts of pork (like shoulder that you cook long & at low temp.  Pork chops, are not one.  Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out. Sear the Chop on the Stove Top  Start cooking the pork chop in a pan, on top of the stove.  Even a very hot oven, won’t sear the outside of the chop, before the inside is cooked.  So you need to get a pan good and hot, and then lay the pork down, searing one side then the other.  As the pork shop sears, don’t fiddle with it, or keep checking it.  Just let it cook for 3 – 4 minutes, until it’s nicely browned.  Flip and repeat. Sear the sides  If your pork chop is very thick, you may also want to sear the side of the chop and render out some of the fat there.  That makes it nice and tasty, and it's the same technique I use for baking pork tenderloin. Move to the oven  Depending on the thickness of the pork chop you can cook it anywhere from 50 – 90% on top of the stove, but you’ll probably need to spend some time in the oven to get it fully cooked. Thin, boneless pork chops will cook much faster than thick/bone-in chops; so be prepared to move quickly. Cook to Medium/Med-Well  These days, it’s safe to cook pork to medium or medium well – an internal temperature of 140 degrees.  The most accurate way to judge that is with a meat thermometer, but with practice, you’ll be able to tell simple by touching the pork chop.  What you should never do, is cut into the meat to “look” at it.  That causes the juices to run right out of the meat.  Again depending on thickness it may be anywhere from 5 to 15 minutes to cook the chop.  Note the bigger cooking mistake is overcooking – not undercooking Let the pork chop rest  Right out of the oven, the juices are very active in the meat and if you cut into the pork chop they’ll flow right out.  So let it rest outside the oven for 5 – 7 minutes before serving and cutting into it. Don’t let the drippings go to waste  The brown bits on the pan when you’re threw cooking have a ton of flavor, don’t waste them.  Pan sauces can get very complicated, but really all you need to do, is deglaze with a ¼ cup of wine. Add the same amount of chicken stock.  Let it all reduce by 1/2, and then stir in a couple tablespoons of butter. Once you've got the perfect pork chop down, learn How to Cook the Perfect Pork Tenderloin!
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PORK CHOP RECIPES | BBC GOOD FOOD
Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts.
From bbcgoodfood.com
See details


PORK CHOP RECIPE | JAMIE OLIVER RECIPES
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
See details


PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
This tasty combo of beef and pork mince is great in pies, on pasta or with rice.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 355 calories per serving
    1. Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
    2. Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
    3. Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
    4. Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
    5. Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
    6. Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.
See details


PORK CHOP RECIPES | ALLRECIPES
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20+ LEFTOVER PORK CHOP RECIPES TO DIG INTO TONIGHT | M…
Jun 16, 2020 · Smoked-Pork-Stuffed Pasta Shells Recipe. A cool, autumn evening is the perfect time to serve a cheesy pasta bake for supper. Save time by using a pound of pork from your local barbecue restaurant, or use leftover cooked pork chops instead. ... 20+ Leftover Pork Chop Recipes to …
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Aug 03, 2021 · A healthier option than most pork chop recipes, this recipe is done in under 30 minutes. Adjust the spices to suit your tastes and the rest of your menu. 23 of 33. ... These chops taste great over rice or with a side of potatoes or pasta and a steamed vegetable. 31 of 33. Sauerkraut and Pork Chop …
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21 LEFTOVER PORK CHOP RECIPES TO TRY - PUREWOW
Feb 24, 2021 · Presenting 21 leftover pork chop recipes to clean out your refrigerator (that still taste totally gourmet). RELATED: The 35 Best Side Dishes for Pork Chops. Photo: Liz Andrew/Styling: Erin McDowell 1. Sweet-and-Sour Pork Skewers with Pineapple. This recipe calls for pork tenderloin, but you could swap in cubes of leftover pork chop …
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