PORK CHOP TOMATO RECIPE RECIPES

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PORK CHOP SUEY RECIPE | ALLRECIPES



Pork Chop Suey Recipe | Allrecipes image

This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.

Provided by beulahmae

Categories     World Cuisine    Asian    Chinese

Total Time 51 minutes

Prep Time 45 minutes

Cook Time 6 minutes

Yield 6 servings

Number Of Ingredients 14

1 pound pork tenderloin
¼ cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4 inch strips
1 cup sliced mushrooms
1 (8 ounce) can water chestnuts, sliced
2 cloves garlic, minced
¼ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
½ teaspoon ground ginger

Steps:

  • Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
  • Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

Nutrition Facts : Calories 194.4 calories, CarbohydrateContent 13.6 g, CholesterolContent 42.2 mg, FatContent 8.4 g, FiberContent 2.1 g, ProteinContent 15.9 g, SaturatedFatContent 2.1 g, SodiumContent 711.6 mg, SugarContent 2.3 g

PORK CHOP CACCIATORE RECIPE | BON APPÉTIT



Pork Chop Cacciatore Recipe | Bon Appétit image

Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.

Provided by Anna Gass

Yield 2 - 4 Servings

Number Of Ingredients 14

2 5–6-oz. bone-in pork rib chops
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 tsp. dried oregano
2 Tbsp. extra-virgin olive oil, divided
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, smashed
1 Tbsp. double-concentrated tomato paste
¾ cup red wine
1 28-oz. can diced tomatoes
1 Tbsp. drained capers
2 sprigs oregano, plus leaves
Crusty bread (for serving)

Steps:

  • Pat pork chops dry with paper towels. Season on both sides with salt and pepper; sprinkle all over with dried oregano.
  • Heat 1 Tbsp. oil in a cast-iron skillet over medium-high. Cook pork chops, undisturbed, until just starting to brown, about 3 minutes per side. Transfer to a plate.
  • Reduce heat to medium and add remaining 1 Tbsp. oil to pan. Cook bell pepper, onion, and garlic, stirring often with a wooden spoon, until onion is softened and golden, about 4 minutes. Add tomato paste and cook, stirring often, until vegetables are coated and paste is darkened slightly, about 1 minute. Add wine, scraping up any browned bits. Reduce heat to medium-low and simmer gently until wine is reduced by a little more than half, about 5 minutes.
  • Mix in diced tomatoes, capers, 2 oregano sprigs, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally to prevent sticking, until sauce is slightly thickened, 18–22 minutes.
  • Nestle pork chops into sauce and add any juices that have collected on plate. Spoon a bit of sauce over pork and simmer gently until meat is cooked through and an instant-read thermometer inserted into the thickest part registers 145°, 6–8 minutes.
  • Divide chops and sauce between plates. (Cut meat from bones and thickly slice if dividing among 4.) Top with oregano and serve with bread.

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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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POPPIN' PORK CHOP SANDWICHES RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category main-dish
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BREADED PORK CHOPS RECIPE - FOOD.COM
This recipe is a little different from others in that it uses worcestershire sauce in the egg mix. We love how it gives the chops a little extra "zing." We usually have this with a green vegetable and potatoes. I've also listed a variation of this recipe to make a cheese-topped pork chop. Note: If you're making the chops without cheese, you might want to try learninscratch's directions for a delicious orange sauce -- they can be found in her review.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 407.1 per serving
  • To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
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PORK CHOP RECIPES | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
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44 HEALTHY PORK CHOP RECIPES | COOKING LIGHT
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PORK CHOP, CIDER CREAM SAUCE AND CARAMELISED APPLES RECIPE ...
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From greatbritishchefs.com
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PORK CHILE VERDE RECIPE | FAVORITE FAMILY RECIPES
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