Best 2 Pork Chops With Chive Butter And Balsamic Roasted Onions Recipes

Pork chops with chive butter and balsamic roasted onions is a delightful dish that combines tender, juicy pork chops with a flavorful herb butter and caramelized onions. The chive butter, made with fresh chives, adds a subtle yet aromatic touch to the pork chops, while the balsamic roasted onions offer a sweet and tangy balance. This recipe is perfect for a special occasion dinner or a weeknight meal.

Here are our top 2 tried and tested recipes!

PERFECT PORK TENDERLOIN

Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

For the pork tenderloin: Preheat the oven to 425 degrees F.
Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

THE BEST PULLED PORK

The Best Pulled Pork image

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 to 2 tablespoons chipotle chile powder
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
1/2 cup packed dark brown sugar plus 2 tablespoons
One 4-pound boneless pork butt
1 cup barbecue sauce
1 cup apple cider
3/4 cup ketchup
1 tablespoon Dijon or yellow mustard
1 tablespoon Worcestershire sauce
8 potato rolls, toasted
Coleslaw, for serving

Steps:

Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
Position a rack in the lower third of the oven and preheat to 275 degrees F.
Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.

Tips:

For the best results, use thick-cut pork chops (about 1 inch thick).
To make sure the pork chops are cooked evenly, use a meat thermometer to check that they have reached an internal temperature of 145°F (63°C).
If you don't have any balsamic vinegar, you can substitute another type of vinegar, such as apple cider vinegar or white wine vinegar.
Chives are a great herb to use with pork, but you can also use other herbs, such as rosemary, thyme, or oregano.
If you don't have any chives, you can use another herb, such as parsley, cilantro, or basil.
These pork chops are also delicious served with a side of mashed potatoes or rice.

Conclusion:

These pork chops with chive butter and balsamic roasted onions are a delicious and easy-to-make meal. The pork chops are juicy and flavorful, and the onions are caramelized and sweet. This dish is sure to be a hit with your family and friends.