Apple Pork Chops with Caramelized Onions
Video taken from the channel: The Stay At Home Chef
Seared Pork Chop with Apple Cider Gravy
Video taken from the channel: Food Lust
Your Guide To Perfect Pan-Seared Pork Chops with Roasted Fennel and Tomatoes | Recipes | Well Done
Video taken from the channel: Well Done
Gordon Ramsay’s Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD
Video taken from the channel: The F Word
Pork Chops with Caramelized Apples & Onions
Video taken from the channel: Cee Fade
Crispy Pork Belly with Apple Fennel Slaw
Video taken from the channel: Liber Terre
Pork Chops with Cabbage Apple and Fennel and Mashed Potatoes with Cheddar Bacon and Chives
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Put the red onion and fennel in a large bowl and sprinkle over the lime zest and juice. Quarter and core the apples, then coarsely grate into the bowl. Add the mayonnaise, walnuts and plenty of seasoning and mix together well.
Divide the pork chops between 4 plates, spoon the fennel and apple slaw alongside, and serve with roasted new potatoes. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
To serve, arrange the warm slaw on individual plates and top with a pork. Combine apples, onion, and garlic in the skillet. Cook over medium-high 6 to 8 minutes or until the apples are golden, stirring occasionally.
Carefully add wine; cook 1 to 2 minutes, stirring to scrape up crusty brown bits. Stir in broth, mustard, and butter. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.
Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. When it’s shimmering hot and not a moment before, add your chops.
Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned. The easiest way to check if the pork chop is done is to use meat thermometer. Preparation. 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats.
Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat. Preheat oven to 350®F. Rub each chop all over with the cut sides of the garlic halves and season with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering.
Sear the chops in the oil 3 minutes per side or until paper-sack brown. Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown. Step 1 Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned.
List of related literature:
|from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make|
|from Jacques Pépin Heart & Soul in the Kitchen|
|from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes|
|from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques|
|from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes|
|from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen|
|from Charcuterie and French Pork Cookery|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from The Complete South African Cookbook|
|from Around My French Table: More than 300 Recipes from My Home to Yours|