How To make Basil Pork Chops

Pork Chops with Sweet and Sour Peppers | Gordon Ramsay

Gordon shows you Pork Chops with Sweet & Sour Peppers - and how to slice vegetables simply and easily. From Gordon Ramsay's Ultimate Cookery Course. Subscribe for more videos.
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Mango Basil Pork Chops – Farm Promise

These Mango Basil Pork Chops are a dinner recipe you can feel good about serving your family.

Prep/Cook Time: 35 minutes
Serves: 4

Ingredients:
4 Farm Promise Pork Chops
2 Tbsp olive oil
1 mango, peeled and pitted
1 Tbsp minced garlic
1 jalapeño, seeded and chopped
1/3 cup fresh basil, thinly sliced
1 can low-sodium chicken broth
2 Tbsp light brown sugar
1 Tbsp low-sodium soy

Directions:
Preheat grill.

Puree mango in food processor. Set aside ½ cup puree.

Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add garlic, jalapeño and basil. Heat until basil wilts, approximately 1 minute. Add broth, brown sugar, and soy. Bring to a boil, stirring occasionally.

Reduce heat to low and simmer for an additional 3 minutes. Gradually whisk in the mango puree. Boil, then bring to a simmer for 5 minutes until the sauce thickens and coats the spoon.

Brush pork with 2 tsp oil. Season with salt and pepper. Grill pork until cooked through approximately 6 minutes per side. Transfer to plates. Drizzle sauce over top and serve with your favorite side.

Our Farm Promise farmers have high standards and so does your dinner plate. Learn more:

Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce

These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.

This simple recipe makes a great weekday Autumn dinner.

Free printable recipe is available on our site:

Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce

To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper

Instructions
1. Preheat the oven to 175C/350C.

2. Place the pork chops on a plate and sprinkle on the salt and pepper.

3. Heat the oil in a large pan over a high heat.

4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.

5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.

6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.

7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.

8. Stir in the mustard, then stir in the cream and Worcestershire sauce.

9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.

10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.

11. Divide the rested pork between plates and pour over the sauce.

12. Sprinkle with parsley and black pepper and serve.
Notes

#Autumn #Recipe #ComfortFood

PESTO PORK LOIN CHOPS

Coated center cut butter fly pork chops topped with a classic homemade Italian pesto sauce then grilled to perfection. Prepared in just under 30 minutes. Simple to make and so flavorful. Enjoy!

Shopping List:
1 inch thick butter fly pork chops
2 tbls. cooking oil (any oil will do)
Kosher salt and ground black pepper to taste
1 cup fresh basil
1 tsp. pine nuts
1 tsp. fresh or bottled minced garlic
¼ cup of extra virgin olive oil
¼ cup parmigiano reggiano cheese

Directions:
Make the pesto sauce:
Toast the pine nuts in a dry skillet for about 2-3 minutes(this really brings out the flavor in the nuts).
Place the basil leaves, roasted pine nuts, minced garlic and the EVOO in a food processor and gently pulse until emulsified. Then add the parmigiano cheese and gently pulse until blended or better yet fold the cheese in with a spatula. It should be the consistency of a paste. If you have a food processor with a drizzle lid add the EVOO a little at a time until the desired consistency is reached. Set aside.

Season both sides of your chops with Kosher salt and ground black pepper.
Place chops in the skillet with small amount of oil and sear each side for 2 minutes over medium high heat.
Then coat both sides of the chops with the pesto.
In a skillet still over medium high heat place a cover on the skillet and cook each side of the chops for about 3 more minutes per side until internal temp is 165.
Remove chops from the skillet and let rest for 3-5 minutes. Also remove the lemon.
Squeeze a bit of lemon juice from the grilled lemon over the chops if you like for just a little zing.
Sere with a side of grilled parmesan asparagus and pesto linguine for a fabulous paring.
Enjoy!!!!

Boo’s Block Cutting Board:
johnboos.com/

Music:

Song: “Happiness”
License: Creative Commons
Standard License
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LEMON BASIL GRILLED PORK CHOPS

Lemon Basil Grilled Pork Chops - Lemon, garlic and basil-infused pork chops – perfect for summer grilling!

Link to recipe:

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List of Ingredients:
Pork steak cut
Black pepper
Soy sauce
Garlic powder
Oil
Honey
Butter
Salt
Garlic




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