Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)

Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)
If you do not have a Cuisinart Conventional & steam Oven direction for a standard oven are below. Kumquats may look like tiny golden oranges but sink your teeth into one of the fresh fruits, and you will notice they are quite a bit tarter. Remarkably similar is the superfood golden berries. Which are also Tart and a little bit sweet, when cooked with honey and rice vinegar, they create a rich glaze for the seared pork chops
Source:
Recipe type: Main
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 150g (5 oz)Pork Chops
  • 2 cups of Brussel Sprouts cut in half
  • 7ml Rice vinegar 1 ½ tsp.
  • 80g Kumquats 3 oz or golden berries
  • 7g Honey or Stevia
  • 1 tbsp butter
  • pork spice blend
  • 1 tablespoon brown sugar,
  • ½ tablespoon paprika,
  • ¾ teaspoon mustard powder, 1
  • teaspoon ground coriander,
  • ½ teaspoon kosher salt]
  • garnish
  • Fresh Cilantro chopped
Directions
  1. Mix the spice in a small bowl set aside
  2. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side,
  3. On a lined sheet pan, toss the halved Brussels Sprouts with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer on a foil or parchment paper lined baking pan place the browned pork chops on same pan and place on lower rack of convection steam oven Set to bake and steam, set the temp to 450 F, and time to 25
  4. Make the kumquat glaze
  5. While the veggies and pork chops are in the oven made the Kumquat or golden berry glaze. In the same pan, heat a drizzle of oil on medium-high. Add the kumquats, or golden berries the honey, the vinegar and ½ a cup of water; season with S&P.
  6. Cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes until the kumquats or Golden Berries have softened, and the liquid has thickened. Whisk in 1 tbsp of butter
  7. Divide the roasted brussels sprouts between the plates and finished pork. Top the pork with the glaze. Garnish with the cilantro. Season with S&P to taste.


  8. Directions for Standard Oven
  9. Preheat the oven to 450°F.
  10. Cut the Brussels sprouts into ½.
  11. On a lined sheet pan, toss the Brussels with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
  12. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
  13. Make the kumquat glaze
  14. The same as above.
Notes
Golden-berriesWhat are Golden Berries? The golden Berry, also known as the Incan/Aztec berry or Cape gooseberry, is one of the many newly-discovered “superfoods” that offers a host of health benefitsin a small fruit about the size of a marble.
Golden Berries boast an impressive number of vitamins, minerals, and fiber — with only 74 calories per cup (140 grams).
Where to buy Golden Berries. I found these berries in Co-op and at Costco here in Calgary would also see them in a farmer’s market. They come out in early spring to summer.

 

Whiskey Butter Pork Chops with Corn

Whiskey Butter Pork Chops with Corn
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork rib chops (2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 cup thinly sliced sweet onion
  • 1 cup fresh or frozen (thawed) whole kernel sweet corn
  • ¼ cup whiskey
  • 1 tablespoon fresh lemon juice
  • ¼ cup shredded fresh basil leaves
Directions
  1. Rub pork chops with salt and pepper. In nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on the first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least145°F). Transfer to plate; cover with foil to keep warm.
  2. In the same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
  3. Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
  4. Pour corn mixture over pork. Sprinkle with basil.

 

Mojito Pork Chops

Mojito Pork Chops
Put a little Cuban spin on your pork chops with this fun cocktail-inspired skillet supper.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork loin chops (about 2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups cubed fresh pineapple
  • ¼ cup dark rum
  • ¼ cup sugar
  • 2 tablespoons chopped fresh mint leaves
  • 1 lime, cut into wedges
  • 2 cups cooked white rice
Directions
  1. Rub pork chops with salt and pepper. In non-stick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and cook 2 to 3 minutes longer or until pork is no longer pink in center (at least ). Transfer to plate; cover with foil to keep warm.
  2. In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add pineapple, and cook 2 to 4 minutes, turning once, until pineapple is golden brown on edges.
  3. Remove from heat; add rum, and return to heat; cook 1 to 2 minutes over medium-high heat until rum absorbs into mixture. Add sugar; cook 1 to 2 minutes or until sugar melts and begins to caramelize.
  4. Pour pineapple mixture over pork. Sprinkle with mint. Serve with lime wedges and rice.
Notes
Pre-cubed pineapple from the grocery store works just fine in this recipe.

 

Vietnamese Pork Chops 
With Pickled Watermelon

Vietnamese Pork Chops 
With Pickled Watermelon
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth. The watermelon rind is what gives this recipe a punch of flavour and makes it so good.
Ingredients
  • Pork Chops
  • 2 small shallots, thinly sliced into rings
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons sugar
  • ½ teaspoons Sriracha
  • 4 1"-thick bone-in pork chops 
(about 2 ½ lb. total)
  • Salad
  • 6 tablespoons vegetable oil, divided
  • 4 small shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • ¼ teaspoon sugar
  • Freshly ground black pepper
  • 4 cups trimmed arugula
  • ½ pound seedless watermelon, rind removed, cut into pieces, thinly sliced
  • ½ cup Pickled Watermelon Rind (click for recipe), thinly sliced
Directions
  1. Pork Chops
  2. Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, 
at least 1 hour.
  3. Prepare grill for medium-high heat. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  4. Salad
  5. Heat 4 Tbsp. oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  6. Whisk vinegar, soy sauce, sugar, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add Arugula salad greens, watermelon, and Pickled Watermelon 
Rind; season with salt and pepper and toss gently to coat.
  7. Serve pork chops with watermelon salad topped with fried shallots.
Notes
Pork chops can be 
marinated 12 hours ahead. Keep chilled. The pickled watermelon rind makes this recipe as it gives it a punch of flavor. If making pickled watermelon Rind this recipe also asks for a 12 hour marinating time.

 

Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers

Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers
If you are looking for a new recipe to jazz up your dinner routine, then this sausage and apple stuffed pork chops will do just that. An additional bonus is that the vegetables are roasted in the same pan. Delicious.
Source:
Serves: serves 4
Cook time: 
Total time: 
Ingredients
  • 4 ½ -in. Thick loin pork chops (each about .)
  • 4 cups apple juice
  • 1 cup distilled white vinegar
  • 1 lb. Fresh pork sausage, ground and removed from casing
  • 1 apple, peeled and finely diced
  • 1 lb. Green beans, trimmed
  • 1 red pepper, core removed and thinly sliced
  • 1 medium onion, sliced
  • 2 tbsp. Hickory smoked salt
  • ½ cup barbecue sauce
  • Salt and Pepper
Directions
  1. Place the pork chops in a large sealable bag, then pour in the apple juice and vinegar. Place in refrigerator and marinate for at least 4 hours, or overnight.
  2. Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade. Cut a -long slit about deep in the side of each chop opposite the bone, making a pocket. In a separate bowl, mix sausage, apples and 1 tablespoon of the barbecue sauce.
  3. Stuff the sausage mixture deep into the pocket of each chop. For each pork chop, use 3 toothpicks to close off the pocket and hold the sausage and apple in place. Season both sides of each chop with salt and pepper.
  4. Put the green beans, sweet red pepper and onions in a casserole or baking dish. Place pork chops on top. Brush ½ of the barbecue sauce on the top of the pork chops. Place the pan in the oven, and cook for 30 minutes. Flip, glaze with the barbecue sauce, and cook an additional 20 minutes (or until a thermometer inserted into the thickest part of the chop reads 145 degrees).
  5. Remove the pan from the oven. Transfer the pork chops to a plate and let rest, loosely covered, for 10 minutes. Serve with green beans, peppers and onions.

 

Here’s a video on how to make these pork chops.

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Cola-Glazed Pork Chops with Bok Choy and Sticky Rice

Cola-Glazed Pork Chops with Bok Choy and Sticky Rice
In this Asian-inspired dinner, rich-tasting glazed pork chops and crisp-tender baby bok choy are served on a bed of sticky rice for a truly impressive dinner from six ingredients.
Serves: 4
Ingredients
  • 1¾ cups sushi rice
  • 4 heads baby Bok Choy
  • 2 tablespoons vegetable oil
  • 4 () bone-in pork rib chops, thick
  • 1 cup cola
  • ⅓ cup hoisin sauce
Directions
  1. Rinse rice, combine with 2¼ cups water and ½ teaspoon salt in large saucepan, and bring to boil. Cover, reduce heat to low, and cook for 10 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
  2. Meanwhile, halve bok choy lengthwise. Heat 1 tablespoon oil in skillet over high heat until shimmering. Add bok choy, cut side down, and cook until lightly browned on bottom, about 2 minutes. Add 2 tablespoons water, cover, and continue to cook until stems are crisp-tender, about 1 minute. Transfer to serving platter and cover to keep warm.
  3. Cut 2 small slits, about apart, through fat and silverskin on side of each pork chop. Pat chops dry with paper towels and season with ½ teaspoon pepper. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and heat over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, 3 to 5 minutes per side. Transfer to plate.
  4. Whisk cola, hoisin, and 2 tablespoons water into now-empty skillet and simmer until slightly thickened, about 3 minutes. Return chops and any accumulated juices to skillet and continue to simmer until chops are coated with glaze, 1 to 2 minutes. Transfer to serving platter with bok choy and drizzle with glaze left in pan. Serve with rice.
Notes
Cola lends this dish a sweet yet peppery flavor.

 

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