PORK LOIN CHOP CALORIES RECIPES

Name: Roasted pork chops with sage & champ
Total time: 50 min
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 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

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

Ingredients

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

ROAST PORK LOIN CHOP RECIPE | ALLRECIPES

Roast Pork Loin Chop Recipe | Allrecipes image

An easy and moist recipe for delicious pork loin chops.

Provided by PATSYSH

Categories Pork Roast

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 thick cut pork chops
salt and pepper to taste
1 large onion, peeled and sliced
1 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place meat roasting rack in shallow baking dish or roasting pan. Place chops on rack. Salt and pepper to taste. Cover chops with onion slices. Pour water in bottom of pan, be sure it is not high enough to touch the chops. Cover with foil or tight lid and roast for one hour.
Cut into one chop to check for doneness. When chops are done all the way through, remove foil or lid and return to oven for 15 to 20 minutes to brown slightly. Watch carefully during browning.

Nutrition Facts : Calories 131.3 calories, CarbohydrateContent 3.8 g, CholesterolContent 36.9 mg, FatContent 6.3 g, FiberContent 0.5 g, ProteinContent 14.2 g, SaturatedFatContent 2.3 g, SodiumContent 21.8 mg, SugarContent 1.8 g

More about "pork loin chop calories 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 TENDERLOIN | PORK RECIPES | JAMIE OLIVER

A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
9. Preheat the oven to 220°C/450°F/gas 7.
10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

See details

PORK CHOP RECIPE | JAMIE OLIVER RECIPES

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 TENDERLOIN | PORK RECIPES | JAMIE OLIVER

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
9. Preheat the oven to 220°C/450°F/gas 7.
10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

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