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    Recipes — pork chops

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    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

    Turmeric Pork Chops with Green Onion Rice

    Tumeric is the trending seasoning of the year. Its subtle flavor notes bring out the best in this simple pork chop recipe. We love that the side dish recipe allows you to dress up precooked brown rice by adding fresh lime juice and cilantro. You'll love the pork chop, but it may be the rice side dish that you make again and again, as it pairs perfectly with a variety of dishes, ranging from Spanish to Asian.

    Prep Time

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

    Ingredients

        •   4 (6-oz.) bone-in pork chops
        •   1 large garlic clove, halved
        •   1/2 teaspoon ground turmeric
        •   1/2 teaspoon kosher salt, divided
        •   1/2 teaspoon black pepper, divided
        •   3 tablespoons olive oil, divided
        •   1 tablespoon fish sauce
        •   2 teaspoons oyster sauce
        •   1 teaspoon tomato paste
        •   1 bunch green onions
        •   2 (8.8-oz.) packages precooked brown rice (such as Uncle Ben's)
        •   1/4 cup fresh cilantro leaves
        •   1 lime, cut into 4 wedge

    Method

    1. Heat a grill pan over medium-high. Rub pork with cut sides of garlic; discard garlic. Sprinkle pork with turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Combine 2 tablespoons oil, fish sauce, oyster sauce, and tomato paste. Brush both sides of pork with half of oil mixture. Add pork to pan; grill 4 minutes on each side or until desired degree of doneness. Transfer to a plate; brush both sides of pork with remaining oil mixture. Keep warm.
    2. Add onions to grill pan over medium-high; grill 2 minutes. Coarsely chop onions.
    3. Heat rice according to package directions. Combine green onions, rice, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve rice with pork. Sprinkle with cilantro; serve with lime wedges.



    This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/turmeric-pork-chops-green-onion-rice

    Pan-Roasted Pork Chop with Pan Gravy

    Simple, rustic flavours are the name of the game with this beautiful comfort food dish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 1


    Ingredients

        •   1 pork chop
        •   6 - 8 baby potatoes, halved
        •   2 leaves kale, chopped
        •   2 large pieces broccoli, chopped
        •   3 sun-dried tomatoes, chopped
        •   1-inch slice red onion, chopped
        •   1 clove garlic, chopped
        •   1 pinch habanero pepper, minced (or anything to add a hint of heat)
        •   pinch thyme
        •   pinch sage
        •   salt and pepper
        •   olive oil
        •   1 cup stock/broth
        •   1 Tbsp butter
        •   1 Tbsp flour

    Method
    1. In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
    2. Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes – or until it reaches and internal temperature of 150°F).
    3. Remove pork chop from pan and let rest.
    4. While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
    5. Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a 1/2 cup of stock. Cook until stock has absorbed.
    6. Remove potatoes and vegetables from pan.
    7. Add 1 Tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a 1/2 cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
    8. Serve pork with vegetables and pan gravy.


    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pan-roasted-pork-chop-with-pan-gravy/15096/

    Seared Pork Chops with Poblano Peperonata

    A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve the pork chops with steamed rice or canned black beans simmered with a little onion, garlic, and smoked paprika.

    Prep Time

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

    Ingredients

        •   5 teaspoons olive oil, divided
        •   4 (6-oz.) bone-in center-cut pork loin chops
        •   3/4 teaspoon kosher salt, divided
        •   1/2 teaspoon black pepper
        •   1 cup sliced red onion
        •   5 garlic cloves, thinly sliced
        •   1 poblano chile, seeded and thinly sliced (about 3/4 cup)
        •   1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   3 tablespoons chopped fresh flat-leaf parsley
        •   3 tablespoons red wine vinegar
        •   2 tablespoons capers, rinsed and drained
        •   1/4 teaspoon crushed red pepper

    Method

    1. Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
    2. Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.



    This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/seared-pork-chops-poblano-peperonata

    Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

    These impressive-looking pork chops, stuffed with a mixture of sun-dried tomatoes, spinach and goat cheese, are surprisingly quick and easy to make.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil, plus 1 Tbsp
        •    2 cloves garlic, minced
        •    6 sun-dried tomatoes, diced
        •    1 (10-oz) bag frozen spinach thawed and excess water squeezed out
        •   ½ tsp salt, plus more for seasoning
        •  
    ½ tsp freshly ground black pepper, plus more for seasoning
        •   ¼ tsp dried thyme
        •   ¼ cup goat cheese (2 oz)
        •   ⅓ cup reduced-fat cream cheese
        •   4 (4-oz) center-cut pork chops
        •   1 ½ cups chicken broth
        •   ½ lemon, zested
        •   2 Tbsp lemon juice
        •   2 tsp Dijon mustard

    Method

    1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
    2. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
    3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
    4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.



    This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/everyday-cooking/photos/most-popular-pork-recipes/#!pork-chops-stuffed-with-sun-dried-tomatoes-and-spinach