How to cook a pork chop #pork #porkchop #cooking
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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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
Grilled Pork Chops with Garlic Basil Rub
Ingredients:
4 bone-in ribeye pork chops (rib, 3/4-inch thick)
2 cloves garlic (peeled)
1 cup fresh basil (packed)
2 tablespoons lemon juice (fresh)
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Honey Glazed Pork Chops| Extremely Juicy | Must try!!
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The most Juiciest and delicious Honey Garlic pork chops you'll ever tasted. The perfect MOST moist pork chops in the oven. I wanted to make some smothered pork chops I figured oven baked pork chops are a little bit more healthier and easier I tried this new trick to get the perfect oven baked moist pork chops. They turned out so delicious and juicy.
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INGREDIENTS
.84 LB THICK CUT PORK CHOPS (cleaned)
1 TSP ONION POWDER
1 TSP ROASTED GARLIC & HERB
1/2 GROUND BLACK PEPPER
SALT TO TASTE
1 TBSP UNSALTED BUTTER
1 TSP MINCED GARLIC
5 TBSP HONEY
1/3 CUP CHICKEN BROTH
BOIL ON 400 DEGREES FOR 20 MINUTES
note* if using a thinner cut pork chops lower your temperature to 300-350 degrees
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Get Ready to Drool Over These Mouthwatering Grilled Pork Chops with Basil Garlic Rub | Pork Chops
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Get Ready to Drool Over These Mouthwatering Grilled Pork Chops with Basil Garlic Rub
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Hot Pork Chops with Thai Basil Recipe
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