Tag: pork chops

Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

Here is the perfect speedy supper.

2 bone-in pork chops
1 egg
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1 cup fresh breadcrumbs
1 tbs. grated Parmesan cheese
2 tbs. vegetable oil
3 medium tomatoes, seeded and chopped
1/2 clove garlic, grated
1 tbs. olive oil
1 tbs. lemon juice
4 cups baby spinach

Trim the pork chops of any excess fat. Place between 2 pieces of plastic wrap or parchment paper and use a rolling pin to thin them by half. Season.

In a shallow bowl, whisk the egg with the mustard and oregano. In another shallow bowl, toss together the breadcrumbs and cheese.

Heat the vegetable oil in a large skillet. Dip each chop into the egg mixture, then into the breadcrumb mixture, patting the breadcrumbs on. Cook the pork chops for 5-6 minutes per side, or until cooked through and crunchy on the outside.

Meanwhile, toss together the tomatoes, garlic, olive oil, lemon juice and spinach. To serve, put the salad on a plate and top with the pork chop.

Serves 2

Pork Steaks with Port and Figs

It’s remarkable that such an effortless recipe can taste so luxurious.

6 soft dried figs
2/3 cup port
1 tsp. Worcestershire sauce
1 tbs. all-purpose flour
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. sea salt
1/2 tsp. ground allspice
4-6 thin boneless pork chops
2 tbs. butter
1 tbs. olive oil

Tip the figs and port into a small saucepan. Bring to a boil, then reduce the heat and bubble for 10 minutes to soften the figs and reduce the port. Stir in the Worcestershire sauce and set aside.

Combine the flour, ginger, cumin, salt and allspice in a plastic bag. Add the pork and shake to coat. Heat the butter and oil in a skillet that will fit the pork snuggly. Cook the pork over a medium heat for 2-3 minutes per side or until cooked through. Remove to a heated plate. Tip in the port and figs and bubble until rich and syrupy.

Pour the sauce over the pork and serve.

Serves 2

Apple Pork Chops with Sauerkraut Slaw

Acid is so important to how food tastes and here the tartness of sauerkraut complements the juicy pork chops perfectly.

1 1/2 cups sauerkraut
1 Gala apple, peeled and cut into matchsticks
1 tsp. caraway seeds
good grinding black pepper
1 tbs. olive oil
1 tbs. chopped fresh dill or 1/2 tsp. dried
1 tbs. vegetable oil
2 pork chops
1/4 tsp. ground cloves
4 tbs. apple juice

Tip the sauerkraut into a colander and press out as much liquid as you can, then leave to drain for 5 minutes. Transfer to a bowl and stir in the apple, caraway seeds, pepper, olive oil and dill. Set aside.

Season the pork and add the vegetable oil to a heavy skillet. Cook the pork for 5-6 minute per side over a medium-hot heat, or until cooked through. Or grill the chops to your liking. Remove and cover in foil. Add the cloves and apple juice to the skillet and bubble into a rich syrup. Serve drizzled over the pork with the sauerkraut on the side.

Conversely, you can grill the pork and reduce the cloves and apple juice in a small saucepan.

Serves 2

 

Pork and Apple Hot Pot

To make your own apple pie spice, stir together 1 tbs. cinnamon, 1 1/2 tsp. nutmeg and 1 tsp. allspice.

3 tbs. oil
3 onions, halved sliced
6 rashers bacon, cut into lardons
1/3 cup all-purpose flour
1 tsp. apple pie spice
6 boneless pork loin chops
4 Granny Smith apples, peeled and cut into chunks
3 cups sharp apple juice

Heat the oven to 325°F. Heat the oil in a heavy oven-proof pan and cook the onions over a medium heat until soft, about 10 minutes. Remove and add the bacon. Cook until crisp then remove. 

Put the flour and apple pie spice in a plastic bag with salt and pepper. Add the pork chops and shake to coat. Shake off the excess and sear in the pan, adding more oil if needed. Remove the pork and add half the onions, bacon and apples to the pan, followed by half of the pork chops. Repeat. Pour in the apple juice. Bring to a boil, cover and transfer to the oven. Cook for 2 hours until the apples are tender.

Mustard Pork Chops

This is such a quick and effortless entree. The pork chops are tender and the pan sauce made of mustard, cider and cream adds comfort and piquancy.

2 pork chops
2 tsp. garlic-infused olive oil
1/2 cup cider or apple juice
1 tbs. wholegrain Dijon mustard
1/3 cup heavy cream

Trim the chops of any fat and season. Put them between 2 pieces of plastic wrap and give them a bash with a rolling pin to make them thinner.

Heat the oil in a skillet over a medium-high heat, then cook the pork chops for abut 5 minutes per side, until just done. Remove them to a warmed plate.

Add the cider to the pan, still over the heat, to deglaze it. Let it bubble for a minute or so, then stir in the mustard and cream. Let the sauce continue to cook and thicken for a few minutes, then pour over the pork chops to serve.

Serves 2