Cheesychipotlechops Recipes

LICK YOUR CHOPS SUPPER

Lick Your Chops Supper image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 large potatoes, peeled and cubed
2 large parsnips or parsley roots, peeled and chopped
Salt
1/2 to 2/3 cup whole milk
Freshly ground black pepper
Freshly grated nutmeg
1 cup shredded Italian fontina or 3/4 cup crumbled Gorgonzola
4 large bone-in pork or veal chops, about 1 1/2 to 2 inches thick
1 small bundle fresh sage, leaves chopped
3 tablespoons extra-virgin olive oil
2 large garlic cloves, crushed
1/2 cup dry vermouth or 3/4 cup dry white wine
1 pound trimmed broccolini spears
2 tablespoons butter

Steps:

Preheat the oven to 375 degrees F.
Put the potatoes and parsnips in a medium pot and cover with water. Bring to a boil over medium heat, salt the water, and cook until tender, 15 to 18 minutes. Drain and put them back into the hot pot. Mash with the milk and salt, pepper, and nutmeg to taste. Add the cheese and stir until melted.
While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage. Heat the extra-virgin olive oil over medium heat in a large oven-safe skillet. Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high.
Add the chops and brown on both sides, about 5 to 6 minutes. Add the vermouth or wine to the pan and transfer to the oven. Cook the meat through for 7 to 8 minutes more. While the meat cooks, bring a couple of inches of water to a boil over medium heat and salt the water. Add the broccolini and cook for 5 to 6 minutes, then drain. Arrange the chops on 4 plates. Add the butter to the pan and whisk it into the pan juices, then spoon the sauce over the chops. Serve with the mashed potatoes and parsnips and the broccolini alongside.

CHEESY CHOPS & CHIPS

Cheesy chops & chips image

Protein packed pork and potato one pot supper - cheap and perfect for students.

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 8

Ingredients

1kg potatoes , peeled and thickly sliced
1 onion , finely sliced
splash of cider , wine, water or stock
2 tbsp oil , olive if you've got it
4 pork chops , (about 175g/6oz each)
100g hard cheese , grated (we used cheddar)
1 tbsp wholegrain mustard
3 tbsp milk

Steps:

Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium

CHEESY CHIPOTLE CHICKEN

Cheesy Chipotle Chicken image

I love to play 'Iron Chef' sometimes with what I have in my fridge and pantry. I came up with this chicken recipe using yummy melty fontina cheese and my favorite ingredient, chipotle peppers in adobo sauce!! I hope you enjoy!

Provided by ChefLee

Categories Chicken

Time 1h

Yield 8 chicken thighs, 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken thighs
2 tablespoons light olive oil
1 cup chopped white onion
2 garlic cloves, crushed and chopped
1 (7 1/2 ounce) can chipotle chiles in adobo (use 2 peppers out of the can-chop using food-prep gloves)
1/2 cup honey barbecue sauce
1 cup Fontina cheese, shredded (or cubed)
1/4 cup heavy cream
1 teaspoon fresh lime juice
1/4 cup fresh cilantro, chopped

Steps:

Preheat oven to 375 degrees F.
Rinse and dry your thighs and place them in a glass baking dish.
Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
Stir in the cream until blended then stir in the lime juice and blend well.
Remove skillet from heat and pour sauce over the chicken thighs.
Bake for 45 minutes or until chicken is no longer pink and juices run clear.
Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!

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