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Entries tagged with 'Pork chops'

Pork Chops With Potatoes and Vinegar Peppers

Serious Eats Jennifer Olvera 4 comments

A dish of pan-fried pork chops, lemony, herby potatoes, and pickled peppers delivers a blast of flavor with minimal effort. More

Roasted Pork Chops With Drunken Honeycrisp Apples

Serious Eats Jennifer Olvera 2 comments

Pan-roasted thyme-scented pork chops pair with sweet, boozy Honeycrisp apples. More

Easy Pork Chops with Fig and Arugula Salad

Serious Eats Yasmin Fahr 2 comments

Quick-cooked pork chops in a white wine pan sauce with a fig, arugula, and mozzarella salad on the side. More

Max and Eli Sussman's Pork Chops with Apple Chutney

Serious Eats Kate Williams Post a comment

Anyone who thinks a pork chop is "a flavorless hunk of chewy meat" (as Max and Eli Sussman put it) have yet to try a double-cut chop prepared steakhouse-style. Seriously, the double-cut chop could change just about anyone's mind when it comes to leaner cuts of pork. The width of the chop and presence of the bone allows it to be cooked long enough to develop a crust while staying juicy and tender on the inside. In This is a Cookbook, the Sussman brothers add extra insurance by brining these extra-large chops overnight before searing them off while basting in herb butter. More

Brined, Grilled Pork Chops with Tarragon-Grape Salad

Serious Eats Jennifer Olvera Post a comment

Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil. More

Pork Chops with Peaches, Bourbon, and Basil

Serious Eats Nick Kindelsperger 1 comment

Most people understand that pairing pork chops and apples is a foolproof dinner, so why is it such a stretch to pair the meat with some in-season peaches straight from the farmers' market? More

The Best Juicy Grilled Pork Chops

Serious Eats Joshua Bousel 6 comments

Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. More

Mario Batali's Pork Chops with Fennel Seed and White Wine

Serious Eats Nick Kindelsperger 4 comments

I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Spinach and Goat Cheese Stuffed Pork Chops

Serious Eats Sydney Oland 2 comments

Pork chops are a mild, tender cut of pork that can sometimes lack flavor. But along with brines and marinades, a quick stuffing can bring added flavors that make a simple pork chop a Sunday Supper all-star. Spinach and goat cheese add just the right amount of flavor without overwhelming the mild pork chop. More

Molasses-Mustard Glazed Pork Chops with Apple Butter

Serious Eats Nick Kindelsperger Post a comment

I have a real soft spot for pork chops and apples, especially around this time of the year. That's initially why I was into this recipe from Bobby Flay's Grill It!, as the apple butter seemed like an interesting twist. More

Dinner Tonight: Thyme-Rubbed Pork Chops with Pesto

Serious Eats Blake Royer Post a comment

A thick-cut pork chop (especially one with plenty of marbling) is a wonder by itself, but it's even better after a quick bath in Jamie Oliver's garlic, thyme, and lemon zest marinade, which gives it an herby-citrus quality and complements the caramelized exterior of the pork. More

Dinner Tonight: Pork Paillards with Orange Marmalade Vinaigrette

Serious Eats Blake Royer 2 comments

This recipe comes from Taming the Flame by Elizabeth Karmel, a veritable grilling and barbecue bible. This quick dish caught my eye, made from "pailliards" of pork (made by pounding the meat until thin and quick-cooking), which are grilled with scallions and doused with a vinaigrette of orange juice, apple cider vinegar, marmalade, olive oil, and a touch of cream. More

Dinner Tonight: Porcini-Rubbed Pork Chops

Serious Eats Blake Royer 6 comments

I'm relatively familiar with the wonder that is the porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. But I've never seen a use for porcinis quite like this. In this recipe from Friday Night Dinners, they're ground up into a powder to become the backbone of a dry rub that's complemented by dry mustard and garlic powder. More

Dinner Tonight: Sauteed Pork Chops with Sauerkraut

Serious Eats Nick Kindelsperger 8 comments

I decided that I need more sauerkraut in my life. You ever get that feeling too? On my last trip to the grocery store, I bought a huge jar of the stuff. Obviously it makes a hot dog better, but what else could it do? This recipe from Gourmet for pork chops with kraut sounded good. More

Dinner Tonight: Pork Chops with Pear and Vidalia Pan Gravy

Serious Eats Nick Kindelsperger 5 comments

This recipe from The Lee Bros. Southern Cookbook may sound fancy with that "Vidalia pan gravy," but I was born close enough to the South—I know smothered pork chops when I see them. Of course, with the addition of pears and sherry, this is easily the most complex version of smothered pork chops I've ever encountered. More

Dinner Tonight: Pork Chops with Chile Colorado

Serious Eats Nick Kindelsperger 1 comment

Not that this should come as any big shocker, but the fatty chops paired perfectly with the robust, if only slightly spicy sauce from Gourmet. To be sure, the sauce is a whole lot more nuanced than might seem possible. More

Slow Cooker Golden Mushroom Pork & Apples

Serious Eats Campbell's Kitchen Post a comment

Delicious and stress-free dinners are what the slow-cooker is all about...and these succulent pork chops in a sweet and savory sauce are all the proof you'll need. More

Dinner Tonight: Pork Chops with Mint Julep Glaze

Serious Eats Nick Kindelsperger 2 comments

It turns out the mint julep name is sort of a misnomer. Sure it contains bourbon and mint, but the beef broth adds some meatiness and a sprinkle of allspice on the chops helps balance the sweetness. The result isn't quite as stunning as the pork chops with maple syrup I wrote about last week, but that doesn't make it any less delicious. Once again, only thick-cut pork chops will do here. More

Maple Black Pepper Pork Chops

Serious Eats Nick Kindelsperger 21 comments

I am addicted to this dish. Usually I have to cook so many new dishes a week, I don't have time to revisit the really impressive ones. But I've made an exception for this one. I understand on paper it doesn't sound like it should work. The recipe from Eggs On Sunday uses a lot of maple syrup, Too sticky sweet? Nope, everything is balanced by the cider vinegar and black peppercorns, which transform into this rich, meaty glaze that miraculously makes each bite taste like the best rib eye you can imagine. More

Sous-Vide 101: Spicy Rubbed Pork Chops with BBQ Sauce

Serious Eats J. Kenji López-Alt 26 comments

Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left masticating wet cardboard. Enter sous-vide. More

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