Roasted Heritage Berkshire Pork Chops With Apple Pan Sauce Recipes

GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

PERFECT SIMPLE ROASTED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

ROASTED HERITAGE BERKSHIRE PORK CHOPS WITH APPLE PAN SAUCE

Steps:

• Preheat the oven to 350ºF.
• Pat the pork chops dry and sprinkle with salt and pepper.
• In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.
• Spoon out most of the fat in the pan and put the pan in the oven.
• Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF. NOTE: cooking time may vary depending on thickness of chops.
• A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.
• Take the pan out of the oven, remove the pork chops and keep warm.
• In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two.
• Add the Calvados and reduce by half to burn off the alcohol.
• Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.
• Spoon the sauce and apples over the pork chops and serve.
• Serving suggestions: Serve with Boiled carrots and potatoes.

OVEN-ROASTED PORK CHOPS

Steps:

• Gather the ingredients. Heat the oven to 375 F.
• Place a lightly oiled 12-inch cast-iron skillet over medium-high heat. A ridged pan is best, but any cast-iron pan will work.
• Rub the pork chops with olive oil and then sprinkle all over with salt and freshly ground black pepper. If desired, sprinkle them lightly with a little garlic powder and dried thyme.
• Sear the chops in the hot skillet for about 3 to 4 minutes on each side or until nicely browned.
• Transfer the skillet with the pork chops to the preheated oven and roast for about 6 to 8 minutes, depending on thickness. The pork chops should register at least 145 F on an instant-read thermometer in the thickest part of the meat.
• Serve and enjoy.

PAN ROASTED PORK CHOPS

Steps:

• Preheat an oven to 375 degrees F.
• In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

SMOTHERED PORK CHOPS IN A SAVORY PAN SAUCE

Steps:

• Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
• To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
• Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
• Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
• Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
• Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
• Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
• Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
• Reduce the heat to medium-low or low, and allow the sauce to simmer for a 30 seconds - 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
• Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
• Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes

ROASTED PORK CHOPS WITH CARAMELIZED QUINCE

Steps:

• Preheat oven to 350°F.
• Season pork chops with poultry seasoning, garlic powder and onion powder. Brush a small baking pan with olive oil. Arrange the pork chops in the baking pan. Roast for 35-40 minutes (simultaneously with the quince) or until fully cooked. Around 20 minutes into roasting, turn the pork chops.
• Place 3 tbs. cubed butter in a 13" x 9" baking pan. Sprinkle with brown sugar. Roast for 20 minutes (simultaneously with the pork chops). Toss with a rubber spatula and roast for 20 minutes more or until quince is softened (like apple pie filling) and caramelized.
• Serve pork chops with quince mixture spooned atop.

APPLE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!