Mix together the olive oil, lime juice, honey, curry powder, salt and pepper in a stainless steel or glass bowl. Add the pork chops and turn them to coat well with the marinade. Place in the refrigerator and let the pork marinate at least 30 minutes. Turn the pork about every 10 – 15 minutes.
Place a large skillet in the oven and preheat the oven to 375°F.
When the oven is hot, spray the pan lightly with olive oil. Add the pork chops. Reserve the marinade.
Cook the pork chops on the first side for about 7 – 10 minutes and then turn. Cook for another 7 – 10 minutes until the chops’ internal temperature is at 145°F.
Remove the pan and set it on the stove over medium-high heat. Set the pork chops on a cutting board or plate to rest.
Add the remaining marinade and the chicken stock to the pan. Deglaze the pan by scraping the bottom gently with a wooden spatula. Let the liquid come to a slow boil and reduce the sauce until there is about 1/4 cup. Add the butter, and when it is melted, divide the sauce evenly over the pork chops and serve.
Preheat oven to 325°F.
Place the olive oil, vinegar, sugar, shallots, salt and pepper in a stainless or non-reactive pan. Cover and place in the oven. Roast the shallots for about 30 minutes, tossing every 10 minutes or so.
At about 20 minutes place a large skillet in the oven.
When the shallots are well caramelized remove the pan from the oven. Add the sage and butter and cover.
Increase the temperature of the oven to 375°F.
Spray the pan in the oven with oil and add the pork chops. Sear on one side and let cook for about 6 minutes. Turn and cook for another 7 – 8 minutes.
While the pork is cooking, place the pan with the shallots over low heat. Stir to blend in the melted butter.
When the pork is done, serve topped with the caramelized shallots.
Place the butter in a medium sauté pan over medium-high heat.
As the butter melts add the sliced apples and sugar.
Cook stirring occasionally.
Allow the apples to brown but not burn. It should take about 20 – 25 minutes to caramelize the apples.
As the apples soften and caramelize add the salt, maple syrup, balsamic vinegar, wine and thyme leaves. Stir gently.
Preheat the oven to 400°F.
Place a medium skillet in the oven.
Reduce the heat and allow the apples to simmer for about 10 minutes. Stir occasionally.
If there is not enough liquid add water one tablespoon at a time.
As the apples are done spray the hot skillet lightly with oil and add the pork chops.
Return the pan to the oven and cook for about 8 – 10 minutes.
Remove and turn the pork chops and cook for another 8 – 10 minutes.
Serve over mashed yams topped with the caramelized apples.
Place the olive oil in a small sauce pan over medium heat. Add the pecans and cook slowly, stirring frequently. Do not allow the pecans to burn.
After the pecans have browned slightly, add the chicken stock, bourbon, sage, salt and brown sugar. Reduce the heat to medium-low and simmer the sauce, swirling frequently. Reduce by about 1/3.
While the sauce is reducing, preheat the oven to 375°F. Place a large skillet in the oven.
When the sauce is reduced, turn the heat to low.
Spray the pre-heated skillet lightly with oil and add place the pork chops in the pan. Return the pan to the oven and cook for about 7 -8 minutes on the first side. Turn and cook for another 7 – 10 minutes until done.
Serve topped with about 3 tablespoons of sauce.
Preheat the oven to 425°F. Place a non-stick grill pan in the oven.
Place the rinsed black beans, lite coconut milk, pickappepa sauce and cilantro leaves in a blender or mini chopper and blend until smooth.
Place the sauce in a plastic storage container.
When the oven is hot sprinkle the salt and pepper over one side. Spray the hot pan lightly with olive oil and place the pork chops in to sear seasoned side down.
Cook for approximately 8 minutes on the seasoned side and turn. Cook for another 8 – 10 minutes until a instant thermometer reads 140°F.
Remove from the oven and let the meat rest for about 2 minutes. While the meat is resting gently heat the sauce in the microwave. Heat for ten seconds, stir and repeat until steaming.
Serve the pork chops over Coconut Rice and top with 2 tablespoons of sauce. Garnish with fresh cilantro.
Preheat the oven to 375°F. Place a large skillet in the oven.
Place the pistachios, basil and salt in a mini-chopper or blender and process until the consistency of coarsely ground coffee. Firmly pat the mixture over the top of each of the pork chops.
When the oven is hot spray the pan lightly with olive oil. Place the pork chops in the pan with the pistachio crust side up. Return the pan to the oven.
While the pork is cooking mix together the wine, lemon juice and honey.
Cook the pork for about 12 – 15 minutes. Remove the pan from the oven and set the pork on a cutting board to rest. Place the pan over medium-high heat and add the white wine mixture. Reduce the mixture by about 1/2 while deglazing the pan. Add the butter and swirl while it melts.
Place the pork on plates and top with the sauce.
Place a medium stainless steel or non-reactive saucepan over medium heat. Add 1 tablespoon olive oil, garlic, and sage, cook for one minute, stirring frequently.
Add diced onion and cook for three minutes. Add sliced peaches and 1/2 cup chicken stock. Reduce heat to low. Add water, lime juice, 1/4 tsp. salt, ground cumin, and black pepper, and stir well. Cook, simmering gently, for 20 minutes, until peaches are softened.
Gently mash peaches with a fork until they’re the consistency of marmalade. Add the maple syrup and 2 tablespoons butter and set aside.
Place a large skillet in oven and preheat oven to 375F.
When hot, sprinkle the remaining 1/4 tsp salt over the pork chops. Add the remaining 1 tbsp olive oil to the hot pan. Place the pork chops in the pan, seasoned side down.
Put back in the oven and cook for 7-9 minutes, then turn. Cook for an additional 5-6 minutes.
Plate each pork chop and serve, topped with the peach marmalade and sprinkled with 1/4 of the diced red pepper.
Place the pork chops between two sheets of plastic wrap.
Using a meat mallet or a small sauce pan, pound the pork chops until about 1/2 inch thick. The pork chops should be uniformly thick.
Place the egg in a small bowl and whisk until smooth.
Place the flour in another small bowl.
Place the panko crumbs and pepper in a third small bowl and whisk with a fork to combine.
Dredge the pork chop in the flour to coat completely.
Immediately dredge the coated pork chop in the egg to coat completely.
Immediately dredge the coated pork chop in the panko crumbs to coat completely. As you coat the panko crumbs on the pork chop, press gently to help the panko to stick. Repeat for each pork chop.
Place a large skillet over medium high heat.
Add one teaspoon of the olive oil and then gently place the pork chops in the pan.
Cook for about 8 minutes. Adjust the heat so the breadcrumbs brown lightly but do not burn.
Add a teaspoon of olive oil and turn. Cook for another 6 to 8 minutes.
Add another teaspoon of oil and turn the pork chop. Cook for another 3 to 4 minutes.
Serve topped with Ranch Dressing.
Preheat the oven to 325°F.
Line a 9″x13″ inch oblong Pyrex dish with foil.
Place the tomatoes, onion, pepper, corn, black beans, paprika, chili powder, cumin, oregano and salt in the dish and fold together until well blended.
Place the pork chops in the dish, spaced evenly in a square pattern. Spread some of the casserole mixture over them.
Cover with foil and bake for 35 minutes. Uncover and bake for another 25 minutes.
Top with the cheese and bake for 5 minutes.
Serve.
Place a medium skillet in the oven and preheat to 375°F.
Place the maple syrup, mustard, thyme, salt and pepper in a small bowl. Whisk until smooth.
When the oven is hot spray the pan with oil and add the pork chops. Top with half of the sauce and return the pan to the oven.
Cook for about 8 minutes and turn the pork chops over. Add the remaining sauce.
Cook for another 7 to 8 minutes until done and remove the pan from the oven. Set the pork chops on a plate to rest.
Put the skillet on the range over low heat. Add the beer and whisk.
Add the butter and whisk until melted. Serve the sauce on top of the pork chops.
