PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION
UPDATED: I tried to revise the instructions per my lovely reviewers! Hopefully it is easier to follow now. Oh, and if you don't like goat cheese you should probably look elsewhere! :) The trick to this is to get the onions brown and a little crispy during the caramelization process. I usually add two skewers of cherry tomatoes to the oven when the pork has about five minutes left to go in the oven. They make a nice complement. I serve this with a dry white wine, roasted potatoes with rosemary and a spinach salad. Originally made for RSC 10.
Provided by Bakabeth
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
- Add red onion. Let cook, stirring constantly for 20 minutes.
- While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
- Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
- Butterfly pork chops and sprinkle inside and out with salt and pepper.
- Spread goat cheese evenly inside each pork chop, leaving room around edges.
- Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
- Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
- Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
- Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
- Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
- Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
PORK CHOPS WITH HERBED GOAT CHEESE BUTTER AND GREEN BEANS
This speedy main feels restaurant-worthy, but it couldn't be easier or more affordable (just $2.70 a serving). Stirring fresh herbs, garlic, or lemon rind into softened butter, called compound butter, is a brilliant topper for simply cooked meats or fish, a pile of steamed vegetables, or as a spread for crostini. We stretch the butter with softened goat cheese to lower the saturated fat and add a tangy, luxuriously creamy finish. Dollop the goat cheese mixture over the pork chops and cover the plate with foil so it will melt slightly while you cook the green beans.
Provided by Julia Levy
Time 20m
Yield Serves 4 (serving size: 1 pork chop and about 1/2 cup beans)
Number Of Ingredients 12
Steps:
- Combine butter, thyme, 1/2 teaspoon rind, 1/4 teaspoon salt, 1/8 teaspoon pepper, and goat cheese in a small bowl; set aside. Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add pork to pan; cook 3 minutes. Turn pork over, reduce heat to medium, and cook until done, about 4 minutes. Place pork on a plate (do not wipe out pan). Top each pork chop with about 2 teaspoons goat cheese mixture. Loosely cover pork chops, and keep warm.
- Add beans and shallot to pan; cook 1 minute. Increase heat to medium-high. Add stock; cover and cook 3 minutes. Uncover; cook until liquid evaporates, about 1 minute. Stir in remaining 1/2 teaspoon rind, remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, and juice.
Nutrition Facts : Calories 228, Carbohydrate 6 g, Cholesterol 72 mg, Fat 13.2 g, Fiber 2 g, Protein 21 g, SaturatedFat 5.6 g, Sodium 564 mg, Sugar 2 g
SAGE PORK CHOPS WITH GOAT CHEESE SAUCE
Sage Pork Chops with Goat Cheese Sauce
Provided by Christine Willers
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Season both sides of each pork chop with sage, coriander, salt, and pepper.
- Heat medium skillet over medium/high heat. Add olive oil and heat until just smoking hot.
- Add pork chops and let sit to sear and cook halfway through, about 3-4 minutes, depending on thickness. Flip over to sear the other side for an additional 2-4 minutes. Transfer pork chops to plate and cover with tin foil.
- Add chicken stock to pan to deglaze. Next, add in onions and goat cheese stirring to combine, then let reduce down for a couple of minutes.
- Spoon the sauce over pork chops while serving.
PORK CHOPS IN CHEESE SAUCE
This started out to be Pork Chops with Shallots and Sour Cream. Then I realized I didn't have any shallots or cream of celery soup. So I decided to improvise and the end result was Pork Chops with Cheese Sauce. And it's pretty darn good too! 04-15-15
Provided by Ellen Bales
Categories Pork
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Rub both sides of pork chops with sage, then lightly flour and add salt and pepper to taste. In a large skillet over medium-high heat, brown in oil until light golden. Add onions and caramelize.
- 2. In a large bowl, combine cheddar cheese soup with sour cream and mix well. If too thick, add water until desired consistency is reached.
- 3. Pour sauce over pork chops and bring to a boil. Reduce heat, cover, and cook 1-1/2 hours. Serve with rice, noodles or potatoes.
SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS
Sponsored by Cabot Creamery Co-operative. I've heard it said that polenta is a dish and grits is a grind. The general rule of thumb for making slow-cooked grits is using a 3-to-1 to 4-to-1 ratio of liquid to grits. You can use water, stock or heavy cream as the liquid, but you must season the grits before they boil. There's a symbiotic relationship between corn and pigs and that why I think they taste so good together.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
- For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
- Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
- Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
- After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.
SAGE PORK CHOPS
With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
- Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.
PORK CHOPS IN CREAM SAUCE TOPPED WITH GOAT CHEESE
This recipe comes from my Low Carb cookbook -- it says that the tester gave it a 10. This recipe is a trade-off between carbs and fat and probably needs to be a "special occasion" dish. You can substitute boneless, skinless chicken breasts for the pork chops.
Provided by DailyInspiration
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salt and pepper both sides of the pork chop. In a large heavy skillet, brown the pork chops in oil over medium heat 3 to 4 minutes on each side. Remove chops and keep warm.
- Pour the oil out of the pan. Melt the butter in the same pan, then saute the shallot, then 2 cloves garlic, until soft about 1 minute. Add the mushrooms, plus a little more salt and pepper. Cook until mushrooms start to get color and soften, 2-3 minutes.
- Add sherry and one tablespoons each oregano, thyme, and rosemary, and stir around, scraping the bottom of the pan to dissolve the brown bits. Bring the mixture to a boil and reduce sherry about 1 minute. Stir in cream, mixing well. Add pork chops and any drippings back into the cream sauce. Cover and simmer until pork chops are cooked, 3-5 minutes.
- In a small bowl mix goat cheese, 1 clove garlic, 1 teaspoons oregano, and 1 teaspoons thyme. Divide goat cheese between the pork chops, topping them. Cover again and continue to simmer until cheese is warm. Serve by drizzling cream sauce over chops and garnish with a sprig of thyme, rosemary, and oregano.
Nutrition Facts : Calories 840.4, Fat 61.1, SaturatedFat 34.1, Cholesterol 265.6, Sodium 459.9, Carbohydrate 7.7, Fiber 0.7, Sugar 2.5, Protein 54.5
SAGE PORK CHOPS
These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.
Provided by Tiffany Nixon
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
- Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g
PARMESAN SAGE PORK CHOPS
This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.
Provided by MissaLissa
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
- Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
- Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
- Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 37.7 g, Cholesterol 155.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 28.6 g, SaturatedFat 10.8 g, Sodium 1342.2 mg, Sugar 1.9 g
GOAT CHEESE STUFFED PORK CHOPS
Make and share this Goat Cheese Stuffed Pork Chops recipe from Food.com.
Provided by tonyp063
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- heat 2 oil and butter over medium-high heat in a skillet.
- insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
- Work knife back & forth until the pocket is almost the full size of chop. Set aside.
- Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
- Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
- Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
- When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
- Return skillet to a medium-high heat and bring to temperature.
- Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
- Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
- Immediately reduce heat to a simmer and cover.
- Cook at simmer 30 minutes or until internal temp is 160.
- Once chops are done, remove & keep warm.
- Discard thyme sprig.
- Increase heat to high & add remaining goat cheese.
- Stir pan sauce constantly until reduced by half.
- Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.
Nutrition Facts : Calories 794, Fat 50.9, SaturatedFat 23, Cholesterol 201.4, Sodium 459.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.1, Protein 65.4
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