The Literate Chef

Posts Tagged ‘Boneless Center Cut Pork Chops’

Broiled Pork Chops with Apricot-Mango Chutney

In For Moms on the Go, Meat, Pork, Recipes on August 9, 2011 at 6:41 PM

Broiled Pork Chops woth Apricot-Mango Chutney

Preparation time 30 minutes

Ingredients:

1 mango, peeled and diced into ¼ inch cubes
½ cup of water
1 cup apricot preserves
¼ cup cognac
½ teasp. minced fresh ginger, peeled
4 boneless, center-cut, pork chops, about ¾ of an inch thick

Preparation:

The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.

1.    Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2.    Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3.    Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4.    Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5.    Serve with additional chutney spooned over the chops.

Please see: ‘The Other White Meat’

‘The Other White Meat’

In General Articles on August 9, 2011 at 6:37 PM

In 1987, pork producers in the USA along with their industry association, The National Pork Board, and their advertising/public relations firm, conceived of a brilliant marketing strategy designed to increase consumer acceptance of their product.  Pork® The Other White Meat® was the brand that they developed and introduced in a nationwide PR campaign.

Historically, pork had been looked upon as being a fat-laden product, as compared to chicken, particularly skinless breast meat. Although pork consumption appears to have remained fairly steady since the start of the campaign, at least through 2004, beef consumption has declined, while chicken consumption continues to rise.

Besides having a lower fat content than most cuts of beef, processed pork (primarily boneless chops) and processed chicken (primarily boneless, skinless breasts) have another aspect in common, in my opinion. Both are basically bland and boring. Their redeeming feature is that they benefit from a variety of sauces, herbs and spices to make them enjoyable. See our recipe for Pork Chops Braised in Calvados, Caramelized Apples and Raisins.

Pork marries very well with many different fruits. Thinking about this and finding fresh, ripe mangoes in the market the other day, we remembered that we still had some boneless, center-cut, pork chops in the freezer. An inspection of the pantry revealed a jar of apricot preserve and a bottle of cognac, fresh ginger is usually on hand as well. So thinking about all of this, we came up with the idea of Broiled Pork Chops with Apricot-Mango Chutney.  Grilled pork chops, which surely would have been just as delicious, were not possible that evening due to a torrential rain storm. So check out the recipe and let us know what you think.

Pork Chops with Hot and Sweet Peppers

In Meat, Pork, Recipes on May 13, 2011 at 9:35 AM

 

Quick, easy and delicious!

Quick, easy and delicious!

Ingredients:

•    6 boneless center cut pork chops, about ¾ inch thick, approximately  2.75 – 3 lbs total
•    Kosher Salt and freshly ground black pepper to taste
•    3 Tablespoons of Extra Virgin Olive Oil
•    7 cloves of garlic, sliced
•    2 cups of dry white wine
•    1/3 cup of sliced hot cherry peppers, stems removed
•    2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
•    ¼ cup of balsamic vinegar

Steps:

1.    Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2.    In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3.    Add the garlic and stir for 2 -3 minutes, do not let it brown.
4.    Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5.    When pork chops are browned to your liking, remove them from pan and set aside.
6.    Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7.    Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8.    Return the pork chops to the pan with any juice that has collected.
9.    Add the cherry and roasted peppers and mix them in.
10.    Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice. (note 2)
11.    Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12.    Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13.    Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy, or add a tbsp. or two of Wondra® to a thicken to your liking.

We usually serve this dish with sides of fresh broccoli rabe, sautéed in garlic and oil and Pearled Couscous, which soaks up the extra gravy very nicely.

Note 1: If you do not have a stainless steel or cast iron skillet, which gives the best browning, use a non-stick skillet, but halve the amount of olive oil.

Note: 2: At this point, you can transfer the pork and peppers to a pot or casserole, add the balsamic vinegar to the gravy and thicken to your liking, then add to the pot or casserole and cover for up to 2 or 3 hours. The chops will continue cooking from the residual heat. Ten minutes before serving re-heat the pot and serve as above. 

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