Time 18m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat. Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside. Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes. Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.
Time 4h35m Yield 4 servings. Number Of Ingredients 14 Steps:
Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
Sprinkle both sides of pork chops with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet. Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned. Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center.
Time 1h Yield 6 serving(s) Number Of Ingredients 9 Steps:
Sprinkle chops liberally with Cajun seasoning. Spray pan with vegetable oil, or use a small amount of oil. Brown the chops on both sides. Remove and set aside. Add onion, pepper, celery and garlic to the pan and saute until tender. Add the pork chops back to the pan with the vegetables, add the brown gravy. Simmer for 45 minutes. Serve over hot cooked rice.
Time 13h20m Yield 4 servings Number Of Ingredients 15 Steps:
On a flat surface, use a sharp knife to make a pocket inside each of the pork chops. In a mixing bowl, combine the ground pork, salt, cayenne, granulated garlic, black pepper, paprika, and green onions; mix well. Divide the pork mixture into 4 equal amounts and overstuff the mixture into the pocket of each pork chop. Mix all the rub ingredients together in a small bowl. Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops. Preheat a grill or BBQ pit to 375 degrees F. Put the stuffed chops on the grill or BBQ pit. After 30 minutes, turn the pork chops over. After an additional 15 minutes, turn each pork chop over and begin basting each side with BBQ sauce. Grill until a pretty glaze forms and the internal temperature registers 170 degrees F on an instant-read thermometer. Serve the pork chops on top of dirty rice, with red beans and tasso, praline yams and cornbread, if desired.
Time 1h5m Yield 4 Number Of Ingredients 10 Steps:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Combine 3 tablespoons of flour and the Cajun seasoning . Coat the pork chops thoroughly with the seasoned flour. Heat 2 tablespoons of olive oil in a skillet over medium heat. When the oil is hot, add the pork chops to the skillet. Cook for about 4 to 5 minutes on each side or until nicely browned. Remove the chops to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until the onion is softened. Stir in the remaining 1 1/2 tablespoons of flour. Cook, stirring, for 2 minutes longer. Add the chicken broth and Worcestershire sauce to the skillet. Add the pork chops , cover, and reduce heat to low. Simmer for 20 to 25 minutes, or until the pork is tender. Expert Tip: If you are using pork shoulder chops, add 15 to 25 minutes to the braising time.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops. In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture. Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 40m Yield Serves 3 Number Of Ingredients 10 Steps:
In a large bowl, put in all of the ingredients. Cover with cling film and refrigerate for at least an hour. Preheat the oven 200c fan forced. Cook for 30-35 minutes.
Time 6h35m Yield 12 servings (2-1/4 cups sauce). Number Of Ingredients 13 Steps:
Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Bourbon Peach Sauce: In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes. Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften. Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens. Remove the thyme before serving. Cajun Seasoning: In a small bowl combine all ingredients and mix thoroughly. Cajun Pork Chops: Season the pork chops with salt and the Cajun seasoning. Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate. Place on a platter and pour the bourbon peach sauce over top. Serve.
