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    Recipes — pork chops

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    Vietnamese-Style Pork Chops with Fresh Herb Salad

    A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

    Prep Time

        •    Prep time: chill at least 1 hour up to 12 hours
        •    Yield: Serves 4

    Ingredients

        •   1 large shallot, chopped
        •   3 garlic cloves, chopped
        •   ⅓ cup (packed) light brown sugar
        •   ¼ cup fish sauce
        •   2 tablespoons dark or regular soy sauce
        •   2 tablespoons vegetable oil
        •   2 teaspoons freshly ground black pepper
        •   4 ¼–½-inch-thick bone-in pork rib chops
        •   Kosher salt
        •   3 firm red plums, cut into ½-inch wedges
        •   2 scallions, dark- and pale-green parts only, thinly sliced
        •   1 Fresno chile, thinly sliced
        •   2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
        •   ½ cup bean sprouts
        •   2 tablespoons unseasoned rice vinegar
        •   Lime wedges (for serving)

    Method

    1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
    2. Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
    3. Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.



    This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/vietnamese-style-pork-chops-with-fresh-herb-salad

    Harvest Pork Chops with Cranberry and Kale

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

    Stuffed Pork Chops:

        •   2 thick-cut pork chops
        •   1 Italian sausage, casings removed
        •   1 heaping tablespoon whole berry cranberry sauce from a 384 ml can; reserve the remainder
        •   1 Tbsp grainy mustard
        •   1 Tbsp freshly chopped rosemary
        •   1 splash vegetable oil

    Kale Stew:

        •   1 onion, chopped
        •   4 clove garlic, chopped
        •   ½ cup cranberry juice
        •   1 Tbsp grainy mustard
        •   ½ cup reserved cranberry
        •  
    1 bunch fresh kale, roughly 1 lb, thinly sliced

    Method

    Stuffed Pork Chops: Carefully cut a stuffing pocket deep into each chop by cutting it open like a book from one corner. Strip the meat from the sausages into a medium size bowl. Stir together the sausage meat with the first measure of cranberry sauce, the grainy mustard and the rosemary. Evenly stuff each chop with the mixture. If you like you may close the chops with a large binder clip, which may then be removed after cooking.

    Kale Stew: In a skillet over medium-high heat sear the chops until they’re golden brown and crispy on each side, about 3 minutes per. Remove and stack on a plate, loosely cover with foil. Add the onions and garlic to the pan and sauté for a minute or two. Stir in the cranberry juice, cranberry sauce and the mustard. Bring the works to a simmer and add half the kale to the pan. Stir while it wilts, it will only take a minute or so. Nestle the chops back in and top with the remaining kale. Cover the works and continue cooking until the chops reach an internal temperature of 145ºF, about 10 minutes. Serve and share.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/harvest-pork-chops-with-cranberry-and-kale/13224/

    Pork Chops and Couscous with Tomato-Caper Sauce

    This dish easily works with chicken if you don't have pork on hand. Toasting the turmeric in oil is a simple way to develop savory depth--try this technique with any spices you're cooking with. Couscous makes for a quick, versatile side dish that easily adopts different flavor profiles. Israeli couscous has more of a bite to it and can also be served chilled for picnics and to-go lunches. The tomato-caper sauce pairs well with other proteins beyond pork and poultry such as sole or shrimp simply cooked with garlic and butter.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 tbsps olive oil
        •   1/2 teaspoon ground turmeric
        •   1 3/4 cups unsalted chicken stock, divided
        •   1 cup uncooked whole-wheat Israeli couscous
        •   1 teaspoon freshly ground black pepper, divided
        •   3/4 teaspoon kosher salt, divided
        •   2 tbsps chopped fresh flat-leaf parsley
        •   5 teaspoons unsalted butter
        •   4 (4-oz.) boneless, center-cut pork chops
        •   1/4 cup sliced shallots
        •   2 garlic cloves, minced
        •   2 thyme sprigs
        •   3/4 cup chopped ripe tomatoes
        •   1/4 cup dry white wine
        •   2 1/2 tbsps drained capers

    Method

    1. Heat oil and turmeric in a medium saucepan over medium-high for 2 minutes or until turmeric begins to bubble. Add 1 1/2 cups stock, couscous, 1/2 teaspoon pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in parsley.
    2. Melt butter in a large skillet over medium-high. Sprinkle pork with remaining 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Add pork, shallots, garlic, and thyme to pan; cook 4 minutes. Turn pork; add tomatoes, wine, and capers. Cook 2 minutes.Place pork on a plate.
    3. Add remaining 1/4 cup stock to pan; cook 1 minute. Discard thyme sprigs. Serve sauce with pork and couscous.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-couscous-tomato-caper-sauce

    Pork Chop with Apple and Celery Root Salad

    For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

    Pork Chop:

        •   1 double-cut pork chop (1½–2 pounds)
        •   1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt
        •   1 teaspoon freshly ground black pepper
        •   ½ teaspoon sugar
        •   2 tablespoons olive oil

    Salad and Assembly:

        •   1 large egg yolk
        •   1 garlic clove, finely grated
        •   ¼ cup red wine vinegar
        •   1 tablespoon Dijon or horseradish mustard
        •   1 teaspoon honey
        •   ½ cup olive oil, plus more for drizzling
        •   1 tablespoon Dijon or horseradish mustard
        •   Kosher salt, freshly ground pepper
        •   8 cups torn red leaf lettuce (from about 1 head)
        •   4 cups torn frisée (from about 1 head)
        •   ½ small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
        •   1 apple, cut into matchsticks
        •   2 ounces Pecorino, shaved
        •   ½ cup chopped smoked almonds
        •   Flaky sea salt

    Method

    Pork Chop:

    1. Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
    2. Let pork chop sit at room temperature at least 1 hour for even roasting.
    3. Preheat oven to 300˚. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130˚, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.

    Salad and Assembly:

    1. While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add ½ cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
    2. Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
    3. Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop ½" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.



    This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/pork-chop-with-apple-and-celery-root-salad

    Date Night Pork Chop

    Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 lb. bone-in pork loin chop, 1–1½" thick
        •   Kosher salt
        •   Freshly ground black pepper
        •   1 oz. Parmesan
        •   3 Tbsp. raw unblanched hazelnuts
        •   1 medium shallot
        •   1 large or 2 small Belgian endive
        •   2 ½ tsp. honey, divided
        •   4 Tbsp. extra-virgin olive oil, divided
        •   1 lemon
        •   1 small Pink Lady apple

    Method

    1. You want to season your 1 lb. pork loin chop (1–1½" thick) in advance and let it sit out at room temperature (it cooks much more evenly that way). Pat chop dry with paper towels and place on a plate. Season generously on both sides with salt and pepper, turning with tongs; set aside while you do your prep (it can sit at room temperature up to 1 hour, but prep won’t take you that long).
    2. Shave 1 oz. Parmesan cheese with a vegetable peeler, then use your fingers to break into small shards. Cover with a damp paper towel (to prevent it from drying out).
    3. Using the bottom of a medium skillet, preferably cast iron, smash 3 Tbsp. hazelnuts, a few at a time, on a cutting board, breaking into bits.
    4. Peel 1 shallot, then finely chop.
    5. Separate leaves from 1 large or 2 small endive, trimming from the bottom as you work your way to the core. Place in a medium bowl, cover with damp paper towel, and chill until ready to use.
    6. Preheat skillet you used to smash hazelnuts over medium heat. Drizzle ½ tsp. honey over one side of pork chop, then drizzle with 1 Tbsp. oil. Rub with clean hands all over surface of chop, then turn and rub second side with same honey-oil mixture to evenly coat (this will help the pork caramelize as you cook it).
    7. Lay pork in skillet and cook, leaving it be, until first side is dark brown and caramelized all over, about 3 minutes. Turn and cook second side until browned, about 3 minutes longer. Turn pork chop upright and hold on its side with tongs to sear fat cap; cook about 2 minutes.
    8. Turn heat to low and cook chop another minute on both sides. Transfer to cutting board and insert an instant-read thermometer into middle of chop, about ½" from bone. It should register about 130°. If it’s under, cook another minute or two, then let rest on cutting board 5–10 minutes. Remove skillet from heat.
    9. Add hazelnuts and 2 Tbsp. oil to skillet. Cook over medium-low heat, stirring with tongs, until hazelnuts turn golden, about 3 minutes.
    10. Add shallots; season with salt and pepper. Cook, stirring often, until shallots are softened and browned and hazelnuts smell toasty, about 2 minutes.
    11. Stir in remaining 2 tsp. honey. Cut 1 lemon in half and squeeze juice from one half into skillet. Stir to combine, then remove from heat.
    12. Cut around core of 1 apple, removing flesh in 3 lobes. Thinly slice 2 of the 3 pieces, then snack on the remaining piece if you like.
    13. Remove bowl of endive from refrigerator and add apple and cheese; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze second lemon half over, and toss to coat.
    14. Cut bone away from chop and cut meat into ½"-thick slices. Place pork and bone on one side of a large plate and pour juices over; season with salt.
    15. Gently arrange salad next to chop. Spoon shallot-hazelnut mixture over salad and pork and serve.



    This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/date-night-pork-chop