Pork Chops With Roasted Red Pepper Cream Recipes

PORK CHOP AND ROASTED RED PEPPER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
• In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
• In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
• Bake in preheated oven until golden brown, about 15 minutes.

ITALIAN HERB PORK CHOPS WITH ROASTED RED PEPPER ITALIAN DRESSING

Steps:

• Medium heat large skillet with olive oil.
• Sprinkle each pork chop evenly with seasonings.
• Sear on both sides.
• Turn fire down and let pork chops cook covered until done on both sides.
• After pork chops are drained on both side, put on a plate and cove with dressing.
• Cook your favorite brand of garlic butter rice following directions on package.
• A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.

CRISPY PORK CHOPS WITH ROASTED PEPPER RELISH

Steps:

• 1. Position a rack close to the broiler and preheat to high. Halve the peppers lengthwise, remove the seeds and place the peppers, cut-side down, on a broiler pan. Broil the peppers, until the skins blister and char slightly, 5 to 7 minutes. Transfer to a bowl and cover and set aside to steam, about 5 minutes more. When cool enough to handle, rinse or scrape the skin off the peppers. Dice or slice the peppers.
• 2. Toss the peppers in bowl with the cilantro, ginger, vinegar, and tk olive oil. Season with 1 teaspoon salt and some pepper. Set aside.
• 3. Mix the mustard, brown sugar, and soy sauce in a small bowl. Put the breadcrumbs on a plate or shallow bowl. Lay the pork chops on the work surface, season with salt and pepper. Then brush chops on all sides with the mustard sauce. Dredge the pork chops in the panko until evenly coated.
• 4. Pour about 1/4-inch vegetable oil in a large high-sided skillet, and heat over medium. When the oil is hot, but not smoking, add the pork chops (in batches, if needed). Cook until golden brown, turning once, about 2 to 3 minutes on each side. Drain chops on paper towels. Serve pork chops topped with the pepper relish.

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
• While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
• Bring 1 to 2 inches of water to a boil in another skillet with a lid.
• Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
• Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
• Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
• Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
• Yield: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Ease of preparation: easy

PROSCIUTTO-PEPPER PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat, until a thermometer inserted in pork reads 145°, 4-5 minutes on each side. , Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.