pork chop Archives - Recipes to Try

Pork Shoulder blade chops with mushrooms Instant Pot mini & Keto

These are moist, tender chops ready in a short amount of time. The mushroom gravy is comfort food at its finest. These chops are wonderful served over mashed cauliflower with a green veggie for the ultimate comfort meal.

Source: RecipesToTry.ca

Recipe type: main

Serves: 2

Ingredients

2 (6-ounce) boneless pork shoulder blade steaks or chops
1 cup beef broth
½ tablespoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoons coconut oil
¼ medium onion, chopped
6 ounces cremini mushrooms quartered
1 tablespoon xanthan gum
½ tablespoon chopped fresh parsley

Directions

Mix paprika, garlic powder, onion powder, b lack pepper, salt, and cayenne pepper together in a small bowl.
Rinse the pork chops and pat dry.
Sprinkle both sides of the pork chops with the spice mixture, rubbing the seasoning into the meat.
Heat the coconut oil in the bowl of the Instant Pot on the Sauté setting.
Brown the pork chops in the hot coconut oil, about 3 minutes per side.
Remove the pork chops to a plate and turn off the Instant Pot.
Add the sliced onions to pot base and then the mushrooms and sauté for 2 minutes until onions are translucent.
Add the beef broth and deglaze the pot ensuring all the brown bits are removed from the bottom of the pot.
Top with the browned pork chops.
Add the lid to Instant Pot, making sure the vent is sealed. Cook on the pressure cook on Manual High setting for 25 minutes.
Once cooked the pressure can be released naturally or manually.
Remove the pork chops and turn on the sauté function and continue to cook the liquid until reduced by half. Add the xanthan gum to 1 tablespoon hot water Whisk quickly until the mixture is smooth add to liquid and whisk while simmering another 3 minutes. Add salt and pepper to taste.
Serve the pork chops topped with the onion mushroom sauce garnished with parsley

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Red Wine-Braised Pork Chops

Source: Cooks Illustrated Published January 1, 2012

Serves: 4

Prep time: 30 mins

Cook time: 1 hour 45 mins

Total time: 2 hours 15 mins

Ingredients

Salt and pepper
4 bone-in pork blade chops, 1″ thick (2-1/2 to )
2 teaspoons vegetable oil
2 onions
5 sprigs fresh thyme plus ¼ teaspoon minced
2 garlic cloves
2 bay leaves
½″ long piece ginger
⅛ teaspoon ground allspice
½ cup red wine
¼ cup ruby port
2 tablespoons plus ½ teaspoon red wine vinegar
1 cup chicken broth
2 tablespoons butter

Directions

Dissolve 3 tablespoons salt in 1½ quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour.
Adjust oven rack to lower-middle position and heat oven to 275 degrees. Remove chops from brine and pat dry with paper towels. Trim off meat cap and any fat and cartilage opposite rib bones. Cut trimmings into pieces. Heat oil in Dutch oven over medium-high heat until shimmering. Add trimmings and brown on all sides, 6 to 9 minutes. Add Pork Chops and sear on both sides. Remove the pork chops and set aside
Reduce heat to medium and add onions, thyme sprigs, garlic, bay leaves, ginger, and allspice. Cook, stirring occasionally, until onions are golden brown, 5 to 10 minutes. Stir in wine, port, and 2 tablespoons vinegar and cook until reduced to thin syrup, 5 to 7 minutes. Add chicken broth, spread onions and pork scraps into even layer, and bring to simmer. Arrange pork chops on top of pork scraps and onions.
Cover, transfer to oven, and cook until meat is tender, 1¼ to 1½ hours. Remove from oven and let chops rest in pot, covered, 30 minutes. Transfer chops to serving platter and tent with aluminum foil. Pour braising liquid through fine-mesh strainer set over large bowl; discard solids. Transfer braising liquid to fat separator and let stand for 5 minutes.
Wipe out now-empty pot with wad of paper towels. Return defatted braising liquid to pot and cook over medium-high heat until reduced to 1 cup, 3 to 7 minutes. Off heat, whisk in butter, minced thyme, and remaining ½ teaspoon vinegar. Season with salt and pepper to taste. Pour sauce over chops, sprinkle with parsley, and serve.

Notes

When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even slightly overcooked. Instead, begin with a blade chop, which, like other braising cuts, has a larger amount of fat and connective tissue. Trim the chops of excess fat and connective tissue to prevent buckling when cooked, and use those trimmings to build a rich and flavorful braising liquid that can quickly be turned into a tasty sauce for your braised chops

Look for chops with a small eye and a large amount of marbling, as these are the best suited to braising. The pork scraps can be removed when straining the sauce in step 4 and served alongside the chops. (They taste great.)