Place a large skillet in the oven and preheat to 375°F.
Place the ginger, maple syrup, peach preserves, salt and pepper in a mini chopper or blender. Process until smooth.
When the oven is hot, place the pork chops in the skillet. Top with half of the sauce and return the pan to the oven.
Cook for about 8 – 10 minutes.
Turn the pork chops over and top with the remaining sauce.
Cook for another 5 – 7 minutes and serve.
Place 2 teaspoons olive oil in a large skillet over medium heat.
Add the minced shallot and cook for about 2 minutes. Add the corn and cook for about 5 minutes, stirring frequently.
Add the white beans, water, salt, pepper and curry powder. Cook for about 10 minutes, stirring occasionally, until most of the water has evaporated. Add the butter and reduce the heat to low.
Place a large skillet over medium high heat and add the remaining teaspoon olive oil. Add the sliced onion and cook until the onions begin to wilt. Move the onions to one side of the pan and place the pork chops in the skillet.
While the pork is cooking, add the mango chutney to the pan on top of the onions. Toss the onions together with the chutney.
Turn the pork, and when it is cooked through (about 12 – 15 minutes) serve with the corn and beans. Top the pork with the onion / chutney mixture.
Preheat oven to 375°F. Place a roasting rack in broiler pan; spray both with nonstick cooking spray and set aside. Lining the bottom of the pan with foil and placing 1/4 of a cup of water in the bottom will make clean up much simpler.
Mix garlic and Dijon together in a shallow bowl.
Salt and pepper the chops. Dip both sides of the pork chops with mustard and sprinkle one side generously with thyme.
Place the pork chops, thyme side up, on the roasting rack.
Bake at 375°F 20 to 30 minutes or until done (internal temp 155°F). This will depend on the thickness of the chops.
Place the tarragon, sage, butter, mustard, honey, shallot, and salt in a mini-chopper or blender and process until smooth. Set aside.
Preheat the oven to 375°F. Place a medium sized skillet in the oven.
When the oven is hot, spray the pan lightly with oil. Place the pork chops in the pan and return the pan to the oven. Let cook on the first side for about 7 – 10 minutes. Turn and cook for about 7 minutes more until done.
Serve topped with the Sage-Tarragon Butter.
Place the water in a small sauce pan over high heat.
When the water boils, add the rice and reduce the heat to a simmer.
Cook, partially covered, until the water cooks away. Do not stir the rice. When cooked, remove from the stove and set aside.
Cut the white bottoms off of the green onions. Slice the white part crosswise into 1/2 inch lengths.
Cut the green tops crosswise into 1/4 inch slices.
When ready to cook place the sesame oil in a wok or large skillet over high heat.
Add the ginger and the carrots and cook for 2 to 4 minutes. Stir frequently.
Add the celery. Cook for about 3 minutes. Stir frequently.
Add the pork and the white part of the green onions and cook until the pork begins to brown. Stir frequently.
Place the soy sauce, mustard, honey, five spice powder and vegetable stock in a small bowl and whisk until blended.
Add the rice and sauce to the vegetables in the skillet.
Cook for about 3 minutes. Stir frequently.
Add the peas and the green tops of the green onions. Stir well.
Add the beaten eggs and toss until the egg is cooked through.
Serve.
Preheat oven to 350°F.
Chop the green onions reserving the green tops. Heat the olive oil in a medium sized non-stick skillet over medium heat and add the white part of the green onions, celery and bell pepper. Sauté the vegetables until soft – about 5 minutes.
Add the tomatillos, jalapeno, chili powder, cayenne, cumin and salt. Cook for about 5 minutes and add the beer and maple syrup. Toss and add the pork chops.
Place the skillet in the oven.
While the pork is cooking heat the olive oil in a skillet over medium-high heat and add the corn tossing frequently until it is lightly browned. After it is brown add the black beans and the reserved sliced green tops of the green onions. Toss until hot.
Divide the corn / black bean / green onion mixture between two plates. Top with a pork chop and divide the tomatillo salsa over the top of the meat.
Place a large saucepan in the oven and heat the oven to 375F.
Place 1 teaspoon olive oil in a medium sauce pan over medium heat. Add the shallot and sauté for about 2 minutes.
Add the celery and continue sautéing for another two minutes, then add the apple and continue sautéing for another two minutes.
Add the water, wine, salt, pepper, paprika, cumin, cinnamon and maple syrup and stir.
Simmer 20 minutes.
While simmering, place 1 teaspoon of olive oil in the pan in the oven. Add the pork chops, sprinkle 1/8 teaspoon salt over the pork chops, and return the pan to the oven.
Cook for 8 minutes, then turn the chops over and cook for another 7 minutes or until the center reaches 140 degrees. Serve topped with the compote.
Split the leeks lengthwise and rinse well. Slice the leeks crosswise very thinly to create half moons. Keep the white part and the green part separate.
Put 2 teaspoons of the olive oil in a large skillet over medium heat. When hot, add the green part of the leeks. Add the sage and cook over low-medium heat until the leeks are slightly wilted (about 3 minutes).
Add the white part of the leeks and the mustard, stir well, and continue cooking over low-medium heat, stirring frequently. When the white part of leeks are slightly wilted, reduce the heat to low, add the salt, pepper and sugar, stir and then remove from heat.
In a separate large skillet, place 1 tsp olive oil over medium high heat. When hot, add the pork chops and cook 7-10 minutes on one side.
Turn and cook an additional 7 minutes. Remove from heat and allow to rest. While pork is resting, place the leek mixture back over low-medium heat and add the sour cream. Cook for one minute.
Serve the leek mixture over the pork chops.
Mince the herbs and mix them together with the butter, salt and honey.
This can be done up to 12 hours in advance and kept in the refrigerator.
Place a large skillet in the oven and preheat to 425°F.
When the oven is hot add the olive oil and swirl the pan until coated. .
Season the pork with pepper and place the pork chops in the pan.
Return the pan to the oven and cook for about 7 minutes and then turn.
Cook for another 7 to 10 minutes.
Serve topped with 1/2 of the herbed butter for each pork chop.
Serve.
Place the olive oil in a small skillet over medium heat. Add the sliced garlic. Cook slowly for about 5 minutes. Reduce the heat to low to keep the garlic from turning brown.
Add the roasted garlic, white wine, chicken stock, salt and pepper. Adjust the heat to medium so that the sauce is at a simmer.
Place a large skillet in the oven and preheat to 425°F.
Simmer for about twenty minutes. Lightly mash the roasted garlic while the sauce is simmering. Cook until the sauce is reduced to about 1/3 cup. Add the butter and reduce the heat to low.
Lightly spray the skillet in the oven with oil. Add the pork chops and return the pan to the oven. Cook on the first side for about 7 – 8 minutes and turn. Cook for another 7 – 8 minutes.
Serve topped with the garlic sauce.
