Mexican-Spiced Pork Chops With Roasted Lemon Salsa Verde

           Mexican-Spiced Pork Chops 

         With Roasted Lemon Salsa Verde

Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.

Ingredients:

Salsa Verde:
1 lb (455 g) medium tomatillos, about 10, husked, rinsed
1 small onion, cut into large chunks
1 jalapeño
4 garlic cloves, unpeeled
1 medium lemon, about 4 oz (115 g), halved crosswise, seeded
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
1/4 cup (60 mL) chopped fresh cilantro
Sugar to taste
Pork Chops
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) soy sauce
Zest and juice of 1 medium lemon
2 garlic cloves, finely chopped
1/4 cup (60 mL) chopped onion
1 tbsp (15 mL) smoked paprika
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano, preferably Mexican
2 tsp (10 mL) cumin
2 tsp (10 mL) coriander
1/4 tsp (1 mL) cinnamon
Freshly ground pepper to taste
4 bone-in pork chops, cut 1 inch (2.5 cm) thick, about 6 oz (170 g) each
2 tbsp (30 mL) canola oil
Directions:                                                                           For the salsa verde, preheat oven to 450°F (232°C).

Place tomatillos, onion, jalapeño, garlic and lemon on parchment-lined baking sheet. Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut sides down. Roast until tomatillos are charred and onions are brown, 12 to 15 minutes. Remove from oven and cool.

When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it’s too thick, add water, 1 tbsp (15 mL) at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

For the pork chops, stir together all ingredients other than pork chops and canola oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day.

Take chops out of fridge and preheat oven to 400°F (204°C).

Set a large cast-iron or ovenproof skillet over high heat. When hot, add canola oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and continue cooking in oven until chops reach an internal temperature of 145°F (63°C), about 5 minutes more.

Transfer chops to cooling rack and rest 5 minutes before serving with salsa verde.    Serves 4

Parmesan Baked Boneless Pork Chops

Parmesan Baked  Boneless Pork Chops

Ingredients:

4 boneless pork chops, 1/2" thick

1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder

Directions:

1. On a plate combine the last 4 ingredients.

2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

3. Line a pan with tin foil and spray with cooking spray.

4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

 

Brined Pork Chops With Fried Capers & Browned Butter

Brined Pork Chops with Fried 

Capers & Browned Butter

Pork chops tend to be dry but brining them first makes them succulent and flavourful. The nuttiness of browned butter and the salt crunch of capers add layers of texture to the dish. Serve with buttermilk mashed potatoes and baby broccoli. Use either pork loin or rib chops for this, but, to us, the rib chops have more flavor.

Ingredients:
Brine:
1 cup (250 mL) apple cider
¼ cup (60 mL) kosher salt
¼ cup (60 mL) maple syrup
1 tsp (5 mL) fennel seed
3 cups (750 mL) water, divided
4 pork chops, 1 inch (2.5 cm) thick
Freshly ground pepper
1 tbsp (15 mL) vegetable oil
Sauce:
3 tbsp (45 mL) capers
⅓ cup (80 mL) unsalted butter
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) chopped parsley
Salt and freshly ground pepper

Directions:
Place cider, salt, maple syrup, fennel seed and 1 cup (250 mL) water in a pot and bring to boil. Stir to dissolve the salt then remove from heat. Add remaining water and cool completely to make brine.

Place pork chops in a large (minimum 8-cup/2-L capacity) resealable bag. Pour over cooled brine, seal bag and refrigerate for 12 hours.

Remove chops, drain well and pat dry. Season with pepper. Discard brine.

Preheat oven to 450°F (230°C).

Heat oil in a skillet over medium-high heat. Add chops in batches and sear until deep golden, about 1 to 2 minutes per side. Remove seared chops to baking sheet, reserving skillet. Transfer baking sheet to oven and bake chops until centre is just slightly pink, flipping midway, about 7 to 10 minutes (7 minutes for 1-inch/2.5-cm thickness, longer for 1½-inch/4-cm thickness). Remove chops from oven and place on plates. Prepare sauce while chops are baking.

Place reserved skillet over medium heat. Add capers and fry until they burst open like little flowers, about 2 minutes. Remove capers to a plate with a slotted spoon. Add butter and cook until the milk solids begin to brown, about 3 minutes. Remove from heat then add lemon juice, capers and parsley. Season with salt and pepper. Spoon over chops to serve.     Serves 4

Greek Porkchops With Potatoes And Squash

 

Greek Porkchops With Potatoes And Squash

Ingredients:
4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered

Directions

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

Stuffed Pork Chops

Stuffed Pork Chops

Ingredients:

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
SAUCE:
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Directions:

Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly. 

In a bowl, mix onion, parsley, milk, and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish. 

In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved-sauce during the last 20 minutes.

Pork Chops With Bourbon Mushroom Sauce

Pork Chops With Bourbon Mushroom Sauce

Ingredients: 1/2 pound sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons olive oil, divided
1 tablespoon butter
1 garlic clove, minced
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons bourbon
1/2 cup reduced-sodium chicken broth
1/4 cup heavy whipping cream
2 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 large egg
2 tablespoons water
3 tablespoons all-purpose flour
1/2 cup panko (Japanese) bread crumbs
4 teaspoons minced fresh basil

Directions

• In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
• Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.
• In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.

Fig and Hazelnut-Stuffed Pork Chops

Fig And Hazelnut-Stuffed Pork Chops

These sweet-salty chops are fabulous Sunday night fare. Begin by brining in the morning, go about your day and finish them in the evening. Serve them with tender-crisp green beans.

Ingredients:

3 cups water
2 tbsp kosher salt
2 tbsp maple syrup
Generous sprig thyme
5 cloves garlic, peeled, divided
1 tbsp whole-grain mustard
4 bone-in pork rib chops, each about 12 oz.
2 tbsp butter, divided
2 tbsp olive oil, divided
½ small onion, finely diced
2 tsp finely chopped thyme
6 dried black figs, trimmed of stem and diced
1 cup chopped stale whole-grain bread
¼ cup chopped, toasted and skinned hazelnuts (see TIP below)
2 tbsp chicken stock or water
2 oz. coarsely grated Comte cheese
Salt and freshly ground black pepper

Directions:

In a medium pot, combine water, salt, maple syrup, thyme and 3 cloves garlic. Stir to dissolve salt and bring to a boil; remove from heat and cool to room temperature. Stir in mustard. Add chops to a large re-sealable plastic bag and pour brine over. Seal and refrigerate for 4 to 8 hours.

In a medium skillet, heat 1 tbsp each butter and olive oil over medium heat. Fry onion for 4 to 5 minutes or until golden. Finely chop remaining 2 cloves of garlic and add to onions; stir to combine and cook 1 minute longer. Add thyme, figs, bread and hazelnuts; stir to coat all in butter. Remove from heat, stir in chicken stock and set aside to cool.

Preheat oven to 375°F.

Remove chops from bag, pat dry and discard brine. Working with 1 chop at a time, lay flat on a board; with a sharp pairing knife parallel to board and centered between the top and bottom of the chop on the opposite side of the bone, cut a slit about 3 inches long. Work the tip of the knife into the meat to create a generous pocket for the stuffing; repeat with remaining chops.

Toss stuffing with cheese, season with salt and pepper to taste, and divide between pockets.

Heat remaining 1 tbsp. each of butter and olive oil in a large ovenproof skillet. Season chops with freshly ground pepper and brown 3 minutes per side, turning carefully to ensure stuffing remains in place. Roast in oven for 15 to 18 minutes or until juices run clear. Serve immediately.

Serves 4

TIP Toast hazelnuts in a 375°F oven for 10 to 12 minutes or until golden and fragrant; when cool enough to handle, gather in a clean kitchen towel, fold to enclose and rub nuts to remove skins.

Pork Chops With Apples And Onions

Pork Chops With Apples And Onions

Ingredients:

4 bone in pork chops 3/4 to 1 inch thick

1 tablespoon fresh sage or 

  1 teaspoon rubbed sage

1 teaspoon Penzy's Bavarian seasoning

Salt and freshly ground pepper to taste

1 tablespoon olive oil

2 tablespoons unsalted butter

1 large white onion, sliced

3-4 apples, cored and sliced

1 cup fresh apple cider

*

If necessary, trim fat from pork chops.  Rub sage on both sides, and generously coat the pork chops with Bavarian Seasoning if using, and salt and pepper.  

Heat a cast iron skillet over high heat and add the olive oil.  Sear the pork chops on both sides until good and brown about 5 minutes per side.  Remove the chops.

Add the butter, onions, and apples to the skillet and sauté until the onions are caramelized and the mixture has thickened, about 15 minutes or so.  Stir in the fresh cider and return the pork chops to the skillet.  Cook for about 15 to 20 minutes more, turning the chops half way through.  

Serve the pork chops with a big scoop of apples and onions.  Enjoy! 

  

Apple, Onion and Sage Pork Chops

Apple, Onion, and Sage Pork chops

Ingredients: 

1 1/2 teaspoons sage
1 teaspoon minced garlic
1 teaspoon thyme leaves
1/2 teaspoon ground allspice
1/2 teaspoon paprika
1 tablespoon flour
1 teaspoon salt
4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
2 tablespoons olive oil 1 medium onion, thinly sliced
2 red apples, thinly sliced
1/2 cup apple juice or orange juice
1 tablespoon brown sugar

*

Directions:

Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.

Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Brined Pork Chops With Ginger Apple Sauce

Brined Pork Chops

With Ginger Apple Sauce 

I cannot describe the tender, juicy and succulent flavor of this recipe for pork chops.  Do try it and I am sure you will agree.

Ingredients:
3 cups water
1 cup apple cider
¼ cup kosher salt
¼ cup maple syrup
3 star anise
Six 1½ -inch-thick pork rib chops
Pepper to taste
2 tbsp. vegetable oil
2 tsp. finely chopped ginger
2 tsp. lemon juice
1 cup apple juice
1 cup stock
¼ cup cold butter

*

Directions:

1. Place water, cider, salt, maple syrup and anise in a pot and bring to boil. Stir to dissolve the salt then remove from heat and cool completely to make brine.

2. Place pork chops in 1 or 2 sealable plastic bags. Pour brine over to completely cover the chops. Seal bags and refrigerate for 12 hours.

3. Remove chops, drain well and pat dry. Season with pepper.

4. Preheat oven to 450ºF.

5. Heat oil in a skillet over medium-high heat. Add chops in batches and sear on each side about 2 minutes per side. Remove chops to baking sheet. Transfer to oven and bake for 10 to 12 minutes or until just slightly pink, turning once. Remove from oven and place on plates.

6. Add ginger, lemon juice, apple juice and stock to skillet when chops are baking. Bring to boil and boil until reduced by half. Stir in butter and spoon over chops.

Serves 6