Best 14 Broiled Pork Chops With Yellow Pepper Puttanesca Recipes

PORK CHOPS PUTTANESCA

Steps:

• Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.
• Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.
• Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.

PORK CHOPS PUTTANESCA

Steps:

• Preheat oven to 450 degrees. In a large cast-iron skillet, heat oil over high. Season pork chops with salt and pepper and cook until deep brown on one side, 5 minutes. Flip and cook, 1 minute more. Transfer to a plate and reduce heat to medium-high.
• Add garlic to pan and cook until fragrant, 30 seconds. Add tomatoes, olives, capers, anchovies, and pork chops. Transfer pan to the oven and cook until sauce is reduced and pork chops are cooked through, 5 minutes.

PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
• Place the apples in a 5 1/2- to 6-quart slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA

Steps:

• Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
• Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
• Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
• Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

RESTAURANT-STYLE PORK CHOPS

Steps:

• Preheat a broiler or light a charcoal grill.
• In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
• Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
• Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
• When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
• Serve chops with the apple slices, sprinkled with pecans and candied ginger.

BROILED PORK CHOPS

Steps:

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce for serving. , Broil about 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with sauce. Let meat stand for 5 minutes before serving. Serve with reserved sauce.

PEPPERED PORK CHOPS

Steps:

• Combine the first five ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate 1 to 1-1/2 hours. , Drain and discard marinade. Grill, covered, over medium heat for 12-16 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

BROILED PORK CHOPS

Steps:

• Ina a saucepan, combine the first nine ingredients; bring to a boil.
• Reduce heat; simmer for 5 minutes, stirring occasionally.
• Set aside half of the sauce.
• Place chops on broiling pan rack.
• Broil about 4 inches from the heat for 4 minutes on each side.
• Brush with remaining sauce.
• Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear.
• Serve with reserved sauce.

PORK CHOPS WITH PUTTANESCA SAUCE

Steps:

• Slash the edges of the pork chops to prevent curling.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.
• Transfer to a plate.
• Drain the fat from the pan and add the remaining oil.
• Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.
• Add the tomatoes and tomato paste and mash with a potato masher.
• Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.
• Reduce the heat and simmer until thickened, about 10 minutes.
• Return the chops and any juices to the pan and add the basil.
• Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BROILED SPICED PORK CHOPS

Steps:

• In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.

BROILED PORK CHOPS

Steps:

• In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
• Preheat broiler.
• Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.