Andalusianporkchops Recipes

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ONE PAN RANCH PORK CHOPS AND VEGGIES



One Pan Ranch Pork Chops and Veggies image

The easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It's quick, easy and effortless!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.

MEXICAN PORK CHOPS



Mexican Pork Chops image

"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
1 tablespoon canola oil
1-1/4 cups salsa
1 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh cilantro
1 green onion, chopped

Steps:

  • Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

ANDALUSIAN PORK TENDERLOIN



Andalusian Pork Tenderloin image

I love the complex flavors of Spanish cuisine, and the olive topping in this dish really complements the seasoned pork. This is an easy entree that can be started the day before. -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 pork tenderloins (3/4 pound each)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
GREEN OLIVE SALAD:
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced

Steps:

  • Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.

Nutrition Facts : Calories 383 calories, Fat 24g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 937mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ANDALUSIAN PORK ROLLS



Andalusian Pork Rolls image

Categories     Pork     Appetizer     Fry     Cocktail Party     Pork Chop     Prosciutto     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 tablespoons minced fresh parsley
2 garlic cloves, minced
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
6 thin slices serrano ham or prosciutto (about 2 ounces)
2 large eggs, lightly beaten with 2 teaspoons milk
2 large eggs, lightly beaten with 2 teaspoons mi
1 cup (about) plain dried bread crumbs
olive oil (for frying)

Steps:

  • Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
  • Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

ANDALUSIAN PORK



Andalusian Pork image

A Spanish inspired dish by British tv chef James Martin. The cooking time doesn't include the marinating time because it is up to you how long you keep it marinating.

Provided by Sarah_Jayne

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, crushed
1 tablespoon coarse sea salt
17 1/2 ounces pork fillets, trimmed
2 lemons, cut into wedges, to serve

Steps:

  • Mix the paprika, oregano, thyme garlic and salt with the olive oil to make a thick paste.
  • Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.
  • Cut the meat into slices on the diagonal.
  • Heat a griddle or large heavy frying pan until very hot.
  • Cook the pork for 3-4 minutes on each side until cooked through.
  • Serve at once with the lemon wedges.

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

4 to 5 spicy Italian pork sausages (about 1 pound total)
1 cup dry white wine
2 tablespoons canola oil
4 bone-in pork chops (about 2 1/2 pounds total)
Kosher salt
2 medium yellow onions, halved and thinly sliced
4 large cloves garlic, thinly sliced
One 28-ounce can plus one 15-ounce can whole, peeled tomatoes
1 pint cherry tomatoes, stemmed
1/2 cup finely grated Parmesan
1 tablespoon red wine vinegar
1/2 cup fresh basil leaves
1 pound bucatini pasta

Steps:

  • Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
  • Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
  • Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
  • Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
  • Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.

ANDALUSIAN PORK CHOPS



Andalusian Pork Chops image

A very simple, but tasty way of making pork chops with a difference! Great to serve with buttery mash and green beans.

Provided by English_Rose

Categories     Pork

Time 12h3m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops
2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, crushed
1 tablespoon coarse salt
2 tablespoons olive oil
2 -3 lemons, cut into wedges

Steps:

  • Mix the paprika, herbs, garlic and salt with the oil to make a thick paste.
  • Spread over the chops, cover and leave in the fridge, ideally overnight.
  • Heat a griddle or heavy pan, cook for 3-4 minutes on each side.
  • Serve with wedges of lemon.

Nutrition Facts : Calories 307.3, Fat 21.6, SaturatedFat 6, Cholesterol 75, Sodium 1814.6, Carbohydrate 8.3, Fiber 4.1, Sugar 0.4, Protein 23.8

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