How to Make Honey Glazed Pork Chops
In this video I show you tips on how to grill at home and when to add your honey when cooking to get the best results.
I also have a guide on how to make yummy rosemary potatoes...I hope you enjoy and get to learn something.
Let me know how yours turns out when you make yours.
Pan-Roasted Sage Pork Chops with Radicchio & Braeburn Apples | Gordon Ramsay's The F Word Season 3
Pork chops are versatile and low in calories, a brilliantly nutritious cut of meat. Cooked with sage, braeburn apples and raddichio. Just wonderful.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
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PORK CHOPS with PINEAPPLE SAUCE | PORK CHOP Steak with Pineapple Sauce
A delicious home cooking of PORK CHOPS. This is pan-cooked to desired cooking (in this recipe we have it well-done). We cooked the pineapple sauce separately and then pour unto the Pork Chops. Check the recipe below.
Recipe:
4 pcs Pork Chops
Salt and pepper
Olive oil
2 Tbsp of butter
4 Cloves crushed garlic
1 tsp dried rosemary leaves
Pineapple Sauce:
1 can (227g) Del Monte pineapple chunks including the juice
Slurry: 50ml water, add ½ tsp soy sauce, 1T sugar, and ½ Tbsp flour
salt and pepper to taste
1 oz. brandy (optional)
#Porckshops #porkchopsteak #delmonte
Pork Chops with Apple and Cinnamon in 30 Minutes
Apple cinnamon pork chops are one of my favorite dishes. I often have apple sauce with my chops and this seems to capture the best of both worlds. The great thing is they can be made up in under 30 minutes which makes them a great midweek meal. Without a doubt, your family and dinner guests will love them.
As always, there are a few changes you can make to the dish. In example, along with cinnamon nutmeg can be added. I just tried to keep things as simple as possible. If you like them sweeter, add a bit more sugar; if not, add less. You could also add some caramelized onions; although, I'm not too sure if this would be a perfect match.
Watch the video, give our apple cinnamon pork chops a try, and let us know what you think.
For the printable recipe, pleas visit:
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Pan-Seared Pork Chops with Apple Pan Sauce | Kenji's Cooking Show
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Here's the recipe, adapted from my first book, The Food Lab:
BASIC PAN-SEARED PORK CHOPS
Notes: Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, after seasoning the chops, place them on a wire rack set in a rimmed baking sheet, and refrigerate, uncovered, for at least 45 minutes and up to 3 days.
SERVES 4
Four 6- to 8-ounce (180-220g) bone-in pork chops (blade-end or rib), about 1 inch thick, brined if desired (see page 000)
Kosher salt and freshly ground black pepper
1⁄2 cup (170ml) cider vinegar
1⁄2 cup (170ml) apple cider
1⁄2 cup (150g) packed dark brown sugar
Pinch of ground cinnamon, cloves, and/or nutmeg
1 tablespoon (15ml) vegetable oil
3 tablespoons (45g) unsalted butter, divided
2 thyme sprigs (optional)
1 roughly chopped shallot and/or 2 cloves lightly smashed garlic (optional)
1 Granny Smith or other tart apple, peeled, cored, and cut into 1⁄2-inch cubes (about 1 cup)
1. Pat the pork chops dry and season with salt and pepper (see note). Whisk together the vinegar, cider, brown sugar, cinnamon, cloves, and nutmeg (if using). Set aside.
2. Heat the oil in a 12-inch cast-iron or heavy- bottomed stainless steel skillet over high heat until smoking. Carefully add the chops and cook, flipping them frequently, until both sides have developed a light brown crust (if the oil starts to burn or smokes inces- santly, reduce the heat to medium-low), about 5 minutes.
3. Add 1 tablespoon of the butter and the thyme and shallots (if using) and continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant- read thermometer inserted in the center registers 135°F for medium, about 5 minutes longer. Transfer the chops to a platter, and allow to rest while you make the pan sauce.
4. Add the butter and diced apples to the pan, return to medium-high heat, and cook, stirring constantly, until the apples are browned and softened, about 3 minutes. Add the vinegar mixture and reduce until syrupy, about 4 minutes. Season to taste with salt and pepper. Pour the apples and sauce over the chops and serve immediately.
So leckere Schweinekoteletts, dass mein Mann mich bittet, sie jeden Tag zu machen! Einfaches Rezept
Es ist so einfach und köstlich, dass dieses Rezept mit Sicherheit einen Platz auf Ihrer Speisekarte finden wird. Sie brauchen nicht viel Zeit, um diese Schweinekoteletts zuzubereiten, und schon haben Sie ein unvergesslich leckeres Mittag- oder Abendessen auf dem Tisch. Die ganze Familie wird diese saftigen, in der Pfanne gebratenen Fleischstücke mit Pilzsoße lieben. Kombiniert mit Krautpfannkuchen ist es eine köstliche Beilage zum Fleischgericht. Mit Liebe kochen! Kochen Sie mit Freude!
Zutaten und Zubereitung:
4 Schweinekoteletts (900g)
Salz
Unbedingt die Fettschicht salzen
Schwarzer Pfeffer
Auf beiden Seiten
Eine Bratpfanne gut erhitzen
30 g Butter
2 Esslöffel Olivenöl
Braten Sie die Schweinekoteletts bei mittlerer Hitze
Die Bratzeit hängt von der Größe des Koteletts ab
Ich habe sie etwa 8 Minuten auf jeder Seite gebraten und dabei die Hitze allmählich reduziert, damit das Fleisch nicht verbrennt
7-10 Champignons
Vergessen Sie nicht, die Fettschicht zu bräunen
Auf einen Teller legen und mit Folie abdecken
Die Champignons anbraten, bis sie goldbraun sind
Falls erforderlich, Olivenöl hinzufügen
1 Zwiebel
Zwiebel 2-3 Minuten anbraten
3 Knoblauchzehen
Knoblauch ca. 1 Minute anbraten
1 ½ Esslöffel Mehl
Gut umrühren und 1-2 Minuten anbraten
330 ml heiße Hühnerbrühe (oder andere Brühe)
Zum Kochen bringen und 2-3 Minuten köcheln lassen
Salz
Schwarzer Pfeffer
Schweinesteaks zurück in die Pfanne geben
3 bis 5 Minuten anbraten
Petersilie dazugeben und das Gericht ist fertig
Als Beilage schlage ich vor, Kohlpfannkuchen zu machen
300 g Weißkohl
Mit kochendem Wasser übergießen
Zum Kochen bringen und 10 Minuten lang kochen lassen
½ große Zwiebel
Weich braten
1-2 Knoblauchzehen
Weitere 30 Sekunden anbraten und dann vom Herd nehmen
Den Kohl abgießen und etwas abkühlen lassen
Die Zwiebeln dazugeben
½ Teelöffel Paprika
½ Teelöffel Salz
schwarzer Pfeffer
2 kleine Eier (oder 1 großes Ei)
35 g Weizenmehl (2-2 ½ Esslöffel Mehl)
Gut mischen
Bratpfanne mit Bratöl erhitzen
Auf beiden Seiten 2-3 Minuten bei mittlerer Hitze braten
Mit saurer Sahne oder Joghurt servieren
Guten Appetit!
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