Porkchopswithpeppersandcorn Recipes

PORK CHOPS WITH PEPPERCORN SAUCE

Steps:

• Make the brine by combining the hot water with the salt and brown sugar; mix until completely dissolved. Add the cold water and place it into the refrigerator until it is cold. Add the pork chops to the COLD brine; cover and refrigerator for 6-8 hours.
• Preheat the oven to 400 degrees.
• Remove the chops from the brine and give them a brief rinse in cold water. Pat dry with paper towels until very dry.
• Heat the olive oil and one tablespoon of butter in an OVEN PROOF cast iron skillet over medium-high heat.
• Season both sides well with freshly cracked black pepper and a little bit of sea salt.
• Dredge both sides of the seasoned pork chops in the flour then place into the HOT skillet.
• Sear the chops until lightly golden brown on both sides, about 7 minutes then place the skillet into the preheated oven to cook for 12-15 minutes; or until they reach about 135 degrees (they will finish cooking in the sauce later); remove from the oven and place the chops on a plate covered loosely with a tin foil tent; set aside.
• Heat the same skillet over medium-high heat; add a bit more butter if needed.
• Add the shallots & peppercorns then cook, stirring often, for 2 minutes.
• Add the garlic and cook, stirring constantly, for 30 seconds.
• Add the wine and cook, stirring often, until mostly evaporated, about 2 minutes.
• Add 1 cup of chicken broth and the thyme sprigs and bring to a simmer. Reduce the heat and simmer for 5 minutes.
• Add the cream and mix well.
• To thicken gravy, combine the reserved chicken broth with the corn starch; mix until thoroughly combined then add to the simmering sauce and stir well.
• Taste and season with sea salt and freshly cracked pepper, if needed.
• Nestle the chops & their juices back in the sauce until heated through.
• Serve and enjoy!

PORK CHOPS WITH PEPPERCORN CHOPS

Steps:

• Cook the pork chops: Add the butter and oil to a large skillet and heat over medium-high heat. Add the chops and sear on all sides, about 4 to 6 minutes per side. Do not flip them over until properly seared on each side. Make sure to sear the sides of the chops as well, especially is using thicker cut pork chops.
• Rest the pork chops: If using a meat thermometer, check the internal temperature and cook until they reach 135°F. Transfer the pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145°F.
• Cook the shallots: Add the tbsp of butter to the same hot skillet and melt over medium heat. Add the shallots and cook for about 1 to 2 minutes until the shallots soften and begin to turn golden.
• Make the sauce: Stir in the cognac and let it simmer, scraping the bottom of the pan. Cook until most of it has reduced and can no longer smell the alcohol. Add the beef broth and Dijon mustard to the skillet and bring to a simmer. Cook for 2 to 3 minutes or until the sauce reduces a bit. Stir in the heavy cream and peppercorns to the skillet and continue simmering for another 2 minutes. Taste the sauce and adjust with salt and pepper as needed.
• Serve: Serve pork chops with sauce spooned over them, along side mashed potatoes.

PORK CHOPS AND PEPPERS

Steps:

• Trim any excess fat from the crops.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Brown pork chops in oil, cook until barely done.
• Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
• Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
• In a small bowl combine cornstarch with enough water to make a thin paste.
• Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• Add this mixture to the pan and stir until sauce thickened and smooth.
• Add salt and pepper to taste.
• Stir in parsley.
• Serve with rice or noodles.

PORK CHOPS WITH ROASTED PEPPERS

Steps:

• Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
• Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
• Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
• With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

PORK CHOPS WITH PEPPERS AND CORN

Steps:

• Heat large skillet (cast iron is best) over high heat for 1 1/2 minutes.
• Add pork chops to skillet and sear for 3-4 minutes per side.
• Season with salt and pepper.
• Arrange in a single layer in a baking pan.
• Preheat oven to 350-degrees F.
• Combine remaining ingredients in bowl and combine well.
• Pour over chops.
• Cover with foil and bake for 45 minutes or until chops are cooked through and sauce is bubbly.