Pan Seared Pork Chops With Glazed Carrots And Potato Pancakes Recipes

PAN SEARED PORK CHOPS WITH GLAZED CARROTS

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.

PORK CHOPS, POTATOES, CARROTS, AND ONIONS

Steps:

• 1. Melt butter over medium to high heat
• 2. Salt and pepper port chops and sear on each side just enough to take the pick away
• 3. Peel and cut up potatoes, carrots and onions while pork is searing.
• 4. Add the cup of water and layer all of the veggies over top of the pork. Turn heat down to low to medium and cover with a tight lid. Simmer for an hour and half depending on the thickness of your chops. If they are thin, may take less time. It is done when potatoes and carrots and pork is tender and falling apart.
• 5. When serving, mash the potatoes with your fork and cover with the juice from the pot. Delish!!!!!!!

PAN-SEARED PORK CHOPS

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.

BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
• Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
• (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
• Then place in oven for 15 minutes.
• While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
• Then place them in the tray on top of vegetables and add the apples.
• Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
• Return to oven.
• Cook for around 45 minutes until the meat is tender and the vegetables are golden.
• Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.