Cooking a Berkshire Pork Chop with the farmer
I get asked all the time how do I cook our Berkshire hog chops.
I can cook them any way imaginable and they almost always turn out fantastic. It has a lot to do with the quality of the pork we raise and what we feed them.
Today I will show you how I cook hog chops on a electric stove top in a cast iron pan.
I will only season them with salt and pepper so the natural flavor of our pork will shine thru.
We don’t need any brine or highly flavorful ingredients to make these juicy or flavorful.
Love & Best Dishes: Paula Deen's Family Kitchen Fried Pork Chops Recipe
Paula Deen's Family Kitchen Fried Pork Chops Recipe - Get the pork chop recipe from Paula Deen's Family Kitchen to enjoy the ultimate Southern comfort food recipe for dinner.
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Paula Deen's Family Kitchen Fried Pork Chops Recipe:
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How to Grill Parmesan Crusted New York Pork Chops Recipe: Ohio Pork - Episode 7
Pork in United States grocery stores is raised on Ohio and Midwestern farms. Farmers invite you to a traditional farm family meal - tender, juicy pork chops.
For other questions about how pigs live on modern farms and to meet the farmers behind your food please visit the FAQ page on OhioPork.org
This video shares step-by-step instructions to help you grill pork chops perfectly! This meal takes 15 minutes to prepare. The key is to use a meat thermometer and cook your pork to 145 degrees F, which will still have a blush of pink in the center. Properly cooked pork chops are hard to beat on a long holiday weekend.
Parmesan Crusted New York Pork Chops Recipe
4 boneless New York (top loin) pork chops, about 1-inch thick
1 Tablespoon olive oil
1 1/2 teaspoons coarse salt
1 teaspoon black pepper, freshly ground
1/3 cup panko bread crumbs, (Japanese-style bread crumbs)
1/3 cup Parmesan cheese, freshly grated
Brush pork with oil (or coat with cooking spray). Season with salt and pepper. Let stand for 15 to 30 minutes (Getting pork closer to room temperature will help prevent it from sticking to the grill. Food safety is critical). In a small bowl, mix panko and Parmesan together.
Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145 degrees Fahrenheit (medium rare) and 160 degrees Fahrenheit (medium). Remove from the grill and let rest for 3 minutes.
Giada De Laurentiis' Pork Chops alla Fiorentina | Giada’s Italian Weeknight Dinners | Food Network
Giada makes a creamy pan sauce loaded with bright spinach for her Tuscan take on these pork chops!
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Join Giada De Laurentiis in her home kitchen as she shows us how to whip up quick, easy and tasty Italian favorites to serve for dinner tonight.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pork Chops alla Fiorentina
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 2 to 4 servings
Ingredients
2 to 3 bone-in pork loin chops (about 12 ounces each)
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, thinly sliced
2 cloves garlic, smashed, peeled and cut in half
One 5-ounce container baby spinach, roughly chopped
1/2 cup Pork Chops alla Fiorentina, pork chops, pork chops dinner, pork chops recipe, pork, italian pork chops, mascarpone cheese, creamy dish, dinner, family dinner, spinach, Tuscany, Tuscan recipes, pan sauce,
4 teaspoons freshly squeezed lemon juice (about 1/2 large lemon)
Directions
Remove the pork chops from the refrigerator 30 minutes before cooking.
Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.
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Giada De Laurentiis' Pork Chops alla Fiorentina | Giada’s Italian Weeknight Dinners | Food Network
Fayetteville Farmers Market - Pork Chops with Cauliflower Puree & Rainbow Chard
Fayetteville Farmers Market - Pork Chops with Cauliflower Puree & Rainbow Chard
Pork Chops
Ingredients
2 boneless pork chops
Tone’s® Salt & Pepper, to taste
Tone’s® Granulated Garlic, to taste
Tone’s® Paprika, to taste
Oil
Make
•Season pork chops with salt, pepper, garlic and paprika.
•Place in skillet on medium-high heat with oil and fry until done.
Cauliflower Puree
Ingredients
1 head purple cauliflower
1 head yellow cauliflower
2 tablespoons sour cream
½ stick butter
½ cup heavy whipping cream
Fontina Cheese, grated & to taste
Make
•In a pot, boil water and add purple cauliflower and boil until soft. Remove purple cauliflower, set aside and boil yellow cauliflower until soft.
•Place both cauliflowers in blender and add the rest of ingredients. Blend until pureed.
Rainbow Chard
Ingredients
1 bunch rainbow chard
Tone’s® Salt & Pepper, to taste
Tone’s® Granulated Garlic, to taste
Make
•Place chard in a skillet and season to taste with salt, pepper and garlic. Cook on low heat until soft and wilted.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones