Pork Chops with Mushrooms & Thyme

3755834

Ingredients

    • 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to ¼ inch thick
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 teaspoon extra-virgin olive oil
    • 1 medium shallot, minced
    • 1½ cups sliced mushrooms, (about 4 ounces)
    • ½ cup dry vermouth
    • 1 teaspoon Dijon mustard
    • 1 teaspoon chopped fresh thyme
  • Directions

    • 1 Sprinkle pork chops with salt and pepper. Coat a large non-stick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
    • 2 Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
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Oven-Barbecued Pork Chops

3756429

Ingredients

    • 1½-1¾ pounds bone-in, ¾-inch-thick pork rib chops, trimmed of fat
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 3 teaspoons canola oil, divided
    • 1 medium onion, diced
    • 1 clove garlic, minced
    • ⅓ cup orange juice
    • ½ cup barbecue sauce
  • Directions

    • 1 Preheat oven to 400°F.
    • 2 Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
    • 3 Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
    • 4 Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.

 

Maple-Chili Glazed Pork Medallions

3756618

Ingredients

    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ⅛ teaspoon ground chipotle pepper
    • 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
    • 2 teaspoons canola oil
    • ¼ cup apple cider
    • 1 tablespoon maple syrup
    • 1 teaspoon cider vinegar
  • Directions

    • 1 Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
    • 2 Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.