Recipe Trifecta: Poke Chops!
Hubby and I hit a killer sale on pork chops in Costco a few weeks ago. As a result we had mad chops but didn’t really have any recipes for them besides just smothering them. I went digging and found three that are so bomb they got me wanting to eat chops damn near every day.
Pork-and Pear Sauté with Lemon-Wine Sauce
Ingredients:
2 teaspoons, olive oil, divided
2 (4 ounce) pork chops
2 pealed Anjou pears, cored and halved
¼ cup vodka or dry white wine
2 teaspoons, grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
Salt & Pepper to taste
Directions:
1. Heat 1 teaspoon olive oil in a non-stick skillet. Season pork with salt and pepper and cook each chop 3-5 minutes on each side or until pork is done. Remove chops from pan and keep warm.
2. Heat 1 teaspoon olive oil in pan and sauté pear for 2 minutes on each side, or until golden. Remove pear from pan and keep warm.
3. Add wine (or vodka) to pan scraping the pan to loosen browned bits. Stir in rind, juice, chives, and salt and pepper to taste. Cook sauce 1 minute.
Serve each chop with two pear halves and one tablespoon of sauce.
Recipe inspiration found HERE.
We’ve tried the sauce with both vodka and wine. Hubby loves the vodka version. I’m more partial to the wine. They’re both damn good. The sauce is also really easy to make and tastes good with basically any type of meat you could make.
Chipotle Pork Chops with Chimichurri Sauce
Ingredients:
Sauce:
1 cup chopped parsley
¾ cup low-sodium chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves
½ cup shredded carrot
½ cup minced onion
Chops:
¾ cup low-sodium chicken broth
1 drained canned chipotle chile in adobo sauce
4 (6-ounce) center-cut pork chops
Directions:
1. combine ¾ broth and chipotle in a blender, process until smooth. Seal the mixture in a zip-top plastic bag with the chops and refrigerate for 2 hours. Remove chops and discard sauce.
2. Combine parsley, broth, olive oil, vinegar, oregano, salt, black pepper and cloves in a blender; process until smooth. Pour into a bowl and stir in carrot and onion. Set aside.
3. If cooking with grill: prepare the grill. Place chops on a grill rack coated with cooking spray; cook 5 minutes on each side or until done. If cooking with oven. Place chops on a broiling rack. Broil on each side for 7 minutes. Then place in oven at 350° for ten minutes or until done.
Serve with chimichurri sauce.
Recipe inspiration found HERE.
FYI: Chipotle chiles can be a little rough on the stomach. You’ve been warned.
Barbeque Pork Chops with Sautéed Apples
Ingredients:
Chops:
4-6 bone-in center-cut pork chops
1 teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon ground red pepper
Sauce:
¼ cup packed brown sugar
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
Apples:
2 Granny Smith apples, peeled and cored
2 tablespoons brown sugar
1/8 teaspoon cinnamon
2 tablespoons butter
Directions:
1. To make sauce, combine sugar, ketchup Worcestershire and soy sauce. Place 1/4cup of the mixture in a small bowl and set aside. (The rest will be used for basting the pork.)
2. Season pork with the thyme, garlic and pepper. If grilling: Place pork on grill rack coated with cooking spray. Cook on each side for 6 minutes, basting with remaining sauce. If broiling: Place pork on broiling rack. Cook on each side for 6 minutes basting with remaining sauce. Place in oven at 350 for 10 minutes or until cooked.
3. Season apple slices with sugar, and cinnamon. Melt butter in pan and sauté apples until tender.
Serve with apples and set aside sauce.
Recipe inspiration found HERE.
My hubby, who loves to cook AND eat, isn’t easily impressed with some of the stuff I make. But he was IN LOVE with each and every one of these recipes. I’ll be feelin’ myself for quite a while following this trifecta…that is unless I make something disgusting next week and he’s forced to chop me down to size.
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