SMOKED PORK LOIN CENTER CUT CHOPS IN BELGIAN ALE MARINADE
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Combine all the ingredients for the BBQ Blend.
- In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
- Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap.
PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
- Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
BAKED PORK CHOPS AND APPLES
I found this in a pamphlet from the orchard (about Maryland apple orchards) a few years ago when we were picking apples. It is one of the tastiest things I have ever made!
Provided by ladypit
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, core, and slice the apples.
- Preheat the oven to 350 degrees.
- Melt the butter in a skillet.
- Brown the pork chops on both sides in the butter.
- Grease (or spray) a large baking dish.
- Put the apple slices in the bottom of the dish.
- Mix the brown sugar and cinnamon.
- Sprinkle the cinnamon and sugar over the apples.
- Place the pork chops on top of the apples.
- Cover with foil and bake for 1 and 1/2 hours.
Nutrition Facts : Calories 470.7, Fat 22, SaturatedFat 8.4, Cholesterol 147.5, Sodium 147.1, Carbohydrate 25.9, Fiber 3, Sugar 21.5, Protein 41.6
BELGIAN PORK CHOPS
Make and share this Belgian Pork Chops recipe from Food.com.
Provided by Kim19068
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chops with seasoned flour.
- Heat oil in frying pan and cook chops for 3 minutes on each side.
- Peel and thinly slice onions.Add to pan and cook for 5 minutes.Pour in
- beer and stock, season and simmer for 15 minutes.
- Meanwhile, trim sprouts and cook in boiling water till just tender. Drain well, toss with butter and keep hot.
- Remove chops from pan and place on warmed serving plate. Surround with sprouts.
- Mix corn flour with a little cold water and add to pan. Bring to a boil and cook for 2 minutes.
- Pour sauce over chops.
Nutrition Facts : Calories 626.2, Fat 35.3, SaturatedFat 11.2, Cholesterol 153.4, Sodium 244.4, Carbohydrate 28.3, Fiber 6.5, Sugar 8.1, Protein 48.2
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