Tag: Pork Chops

Pressure Cooker Sweet Onion and Cherry Pork Chops

Pressure Cooker Sweet Onion and Cherry Pork Chops

Ingredients

  • 1 cup fresh or frozen pitted tart cherries, thawed
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup chopped sweet onion
  • 2 tablespoons honey
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 4 boneless pork loin chops (5 ounces each)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

  • In a 6-qt. electric pressure cooker, combine the first six ingredients; top with pork chops. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
  • Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
Nutrition Facts

1 pork chop with 1/4 cup cherry mixture: 259 calories, 8g fat (3g saturated fat), 68mg cholesterol, 567mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat. Originally published as Tart Cherry Chops Crock Pot Style in Skinny Instant Pot

Thank you for reading 🙂

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Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Serves: 4
Prep time: 15 min
Cook time: 45 min

Ingredients

  • 1 pound Yukon Gold potatoes
  • 1 pound carrots
  • 1 fennel bulb
  • 10 garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
  • 1 small shallot
  • 1 handful fresh parsley
  • 4 teaspoons red wine vinegar
  • 1/8 teaspoon sugar

Directions

  1. Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450°F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
  2. Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
  3. Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
  4. Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145°F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
  5. Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining ¼ cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
  6. Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve.

Thank you for reading 🙂

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