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To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
Recipe | Courtesy of Food Network Kitchen Total Time: 35 minutes. 45 Reviews. Bro's "Cajun" Stuffed Pork Chops ... Stuffed Pork Chop with Three-Onion Cherry Jam and Buttered Green Beans.
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor.
Brush both sides of each chop with the oil. Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
Deselect All. 8 ounces unsalted butter. 2 ounces extra-virgin olive oil, plus more for searing. 1 Vidalia onion, thin julienne. 1 cup diced celery. 4 cloves garlic, split in 1/2 and sliced paper thin
Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops. Preheat a grill or BBQ pit to 375 degrees F. Put the stuffed chops on the grill or ...
Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with ...
In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well.
Season the outside of the pork with salt and pepper. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. Warm the remaining 1 tablespoon olive oil in a large, heavy ...
Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden.