Haitian Pork Chops Sauce Ti Malice Recipes
PORK CHOPS IN RED SAUCE
These chops are so tender you cut them with your fork. Whenever I serve them I get ask for the recipe.
Provided by FLIGGY
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
- Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
- Cover casserole and bake in preheated oven for 1 hour.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.9 g, Cholesterol 35.5 mg, Fat 4.2 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 862 mg, Sugar 6.7 g
CREOLE PORK CHOPS
A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours.
Provided by Linda Gonzalez Goodrich
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 11.7 g, Cholesterol 38.3 mg, Fat 11.5 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 3.6 g, Sodium 957.8 mg, Sugar 5.7 g
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
HAWAIIAN PORK CHOPS
Looking for a great last-minute meal when friends drop in? Hampton, Virginia's Michelle Cavalier recommends one of her husband's sweet-and-sour favorites. "This is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.
Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 554mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
HAITIAN PORK CHOPS & SAUCE TI-MALICE
Gotta love French cooking that's been modified by the time it hit the colonies overseas. This again from Ray McVinnie. Cook time doesn't include marinating.
Provided by LilKiwiChicken
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the marinade ingredients well (orange juice to olive oil) and marinate pork in this, overnight preferably (or minimum 2 hours).
- Preheat the oven to 180°C.
- When ready to cook, put the chops into a large ovenproof dish, pour marinade over the top & bake for one hour, or until the liquid has evaporated & the meat is well cooked and browned.
- Sauce - mix onion, shallots and lime & set aside for 2 hours.
- Add other ingredients, put into small saucepan & bring to the boil. Remove from heat & cool.
- Remove meat from oven, serve with rice or sweet potato (kumara) and sauce Ti-malice.
Nutrition Facts : Calories 439, Fat 23.7, SaturatedFat 7.2, Cholesterol 100, Sodium 100.6, Carbohydrate 24.8, Fiber 1.5, Sugar 16.1, Protein 31.7
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- Take the steaks, season them with salt and pepper and pour brandy over them. Allow them to sit under a lid for half an hour. Then heat the oil in a pan and fry the steaks lightly on both sides.
- Transfer them with the oil (if it is a lot, remove some) into a tray, cover it with foil and put them to roast until the meat becomes tender. You can top them with a glass of white or red wine before covering it with foil.
- For the white sauce, fry the flour in the melted butter and dilute it with the broth and vinegar . Preferably, it should not be from a broth cube. Allow the sauce to boil for 10-odd minutes, while stirring.
- Remove from the heat and mix in the chopped or grated boiled eggs and pickles (optional). Add salt and pepper to taste.
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- In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, lime juice, cloves and 2 teaspoons of salt, and puree; transfer to a resealable plastic bag. Add the pork shoulder steaks to the bag and turn to coat. Refrigerate the pork overnight.
- Preheat the oven to 325°. Remove the pork from the marinade and transfer to an enameled cast-iron casserole; add the water and bring to a boil. Reserve the marinade. Cover and braise the pork in the oven for 1 hour and 30 minutes, turning the steaks a few times, until tender; transfer them to a plate.
- Boil the braising liquid until reduced to 1 cup, 10 minutes; strain into a saucepan and boil until reduced to 1/2 cup, 8 minutes. Add the marinade and boil for 1 minute.
- Lightly season the pork with salt and brush with the reduced sauce. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over moderately high heat until the steaks are browned and glazed, about 2 minutes per side, then serve.
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