Brava Pork Chop With Zucchini And Cherry Tomatoes Recipes

BRAVA PORK CHOP WITH ZUCCHINI AND CHERRY TOMATOES

Steps:

• Pat **pork chops** dry with paper towels.
• Season both sides with a pinch of salt and pepper.
• Place chops in **Zone 1** of **Brava metal tray** with thickest chop on left side of **Zone 1**.
• In medium bowl, toss together **zucchini**, 1 tablespoon cooking oil and a pinch of salt. Place zucchini halves lengthwise, cut side down and end to end, in **Zones 2 and 3** of **metal tray**. If zucchini halves are too long to be laid end to end within bounds of tray, trim ends to fit.
• Slide **metal tray** into **top shelf**.
• Select "Pork Chop with Zucchini and Cherry Tomatoes" on your Brava touchscreen and follow instructions.
• After plugging in TempSensor, insert it horizontally through center of pork chop.
• While food cooks, prepare tomatoes.
• In same medium bowl you used in Step 1, toss together **cherry tomatoes**, **lemon juice**, 1 tablespoon extra-virgin olive oil and 1 teaspoon salt.
• When your food is done, slice pork chops across the grain.
• Transfer zucchini to cutting board and coarsely chop. Add to bowl with tomatoes and toss to combine.
• Arrange pork, zucchini and tomatoes on individual plates and garnish with **basil**.

PORK CHOPS WITH BOURBON TOMATOES

Steps:

• Season pork chops with salt and black pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until nearly cooked through, 3 to 5 minutes per side. Remove pork chops to a plate, retaining oil and drippings in the skillet.
• Pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. Cook and stir onion in oil mixture until translucent, about 5 minutes. Stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. Remove onion mixture to a bowl.
• Pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. Add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over the tomatoes; stir.
• Pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
• Return pork chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve dish sprinkled with parsley.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.