Glazed Pork Chops With Smashed Potatoes And Stewed Green Beans Recipes

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PORK CHOPS WITH SMASHED POTATOES AND CHIMICHURRI SAUCE



Pork Chops With Smashed Potatoes and Chimichurri Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds small red-skinned potatoes
Kosher salt
3/4 cup fresh parsley
3/4 cup fresh cilantro
1/2 cup extra-virgin olive oil, plus more for brushing
1 medium shallot, roughly chopped
1 clove garlic, roughly chopped
2 tablespoons white wine vinegar or fresh lemon juice
Freshly ground black pepper
8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)

Steps:

  • Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.
  • Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.
  • Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce.

Nutrition Facts : Calories 599, Fat 37 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 323 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 35 grams

CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES



Cherry Glazed Pork Chops with Smashed Potatoes image

Get this complete dinner for four on the table in record time. The sweet and tangy cherry-balsamic glaze does double duty by both coating the pork chops and flavoring the salad dressing. Crispy smashed potatoes round out the meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound baby yellow potatoes
7 tablespoons olive oil
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
4 boneless pork chops (about 6 ounces each)
1 shallot, chopped
2 tablespoons sweetened dried cherries
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup cherry jam
5 ounces mixed baby salad greens (about 4 cups)

Steps:

  • Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
  • Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
  • Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
  • Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
  • Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
  • Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
  • Broil the potatoes until warm and golden, about 5 minutes. Set aside.
  • Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
  • Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.

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