Vietnamese Grilled Lemongrass Pork Chops

Tags

food, grilled, lemongrass, meat, pork chops, summer, Vietnamese

Prior to this recipe, I had never used lemongrass. It smelled like Pledge to me. But this recipe drew my attention. It was so simple and tasty. I made sure to leave a bit of the marinade pulp on the chops. It browned and caramelized very nicely and added an extra pop of flavor. MMMM!!! You will love this recipe!

Vietnamese Grilled Lemongrass Pork Chops (adapted from Viet World Kitchen)

• 4 pork chops, bone-in, about 1 inch thick
• 3 tbsp sugar
• 3 tbsp garlic
• 3 tbsp shallot
• 1 1/2 stalks lemongrass, trimmed and roughly chopped
• 1/2 tsp fresh ground black pepper
• 1 1/2 tbsp dark soy sauce
• 2 tbsp fish sauce
• 2 tbsp olive oil

Using a mini food processor, pulse the sugar, garlic, shallot, and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce, and oil, and process to combine well.

Place the pork chops in a large zip-lock bag, and pour the marinade to coat. Squish the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Grill over medium heat for 4 minutes on each side or until cooked through. Makes 4 servings.

Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce

Tags

food, gluten free, main dish, meat, mushroom, pecan, pork chops, vermouth

These pork chops look and taste fancy but are super easy to prepare. I spent a total of 30 minutes max on this dish. It is definately for when company comes unexpectedly. I will definately be making this on a regular basis, even if company is not coming.

 

 

 

 

Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce

• 3 thick cut pork loin chops
• Salt and freshly ground black pepper
• 1/2 onion, minced
• 1 garlic clove
• 6 ounces fresh mushrooms, sliced
• 1/4 cup pecans, chopped
• 2 tbsp roughly chopped fresh Italian parsley leaves
• 1/2 cup dry vermouth
• 1 tablespoon unsalted butter
• Olive oil

In a small skillet, saute mushrooms, pecans, onions, garlic in the oil until mushrooms are tender. While they are sauteing, use a sharp knife to make pockets into the chops. When mushroom mixture is done, stir in parsley and allow to cool. When cool enough to handle, stuff into pork chops. Season each side with salt and pepper.

In heavy bottomed, non-stick skillet, add olive oil to skillet. Fry stuffed chops until brown on each side and cooked through. Add butter and vermouth to the pan and deglaze. Continue to cook until the liquids in the pan begin to thicken a bit, approx 2 minutes. Be sure to serve the chops with the pan gravy. It is tasty!!!!

Horseradish-Crusted Pork Chops

Tags

crusted, Dinner, food, horseradish, meat, pork chops, Supper

Sometimes pork chops just seem so boring, especially in the winter when you can’t get outside and grill. I was looking for a way to add extra pizzazz to pork. This recipe is quick and flavorful. When you first pull them out of the oven, the horseradish smells really strong. Don’t worry- the taste is on point.

Horseradish-Crusted Pork Chops

The chops:

• 5 thin cut pork chops
• 2 cloves garlic, minced
• 1 tsp fresh minced rosemary
• 1 tsp dried basil (I would have used fresh if it was in season)
• salt and pepper to taste
• 1/2 tbsp butter
• 1 tsp olive oil

The crust:

• 1/2 stick butter
• 1/2 cup bread crumbs
• 3 tbsp prepared horseradish
• Black pepper, as desired

In a pan, saute the garlic, basil and rosemary in butter and olive oil. Salt and pepper the chops. Place chops on top of sauteed herbs. Cook on each side for 3 minutes on medium heat. (If they are not cooked through, do not worry. They will cook more in the oven.) Preheat the oven to 425 degrees F. Remove the chops from the skillet and allow to cool enough to handle. Meanwhile, combine the crust ingredients and mix well. Spread the crust mixture evenly over the chops. Place topped chops in a baking dish and slide into the oven. Bake for 10 minutes or until the topping is bubbly. In the last 30 seconds or so, broil the chops on low to brown the topping.