Smothered Pork Chops

FOR THE PORK CHOPS

 1 pound bone-in pork chops, 1-inch thick
 1 teaspoon poultry seasoning or seasoning salt
 1/4 teaspoon fresh ground pepper
 2 tablespoons olive oil
 2 tablespoons unsalted butter
FOR THE ONION GRAVY
 1 tablespoon unsalted butter
 1 large yellow onion, thinly sliced
 pinch of salt
 3 cloves garlic, minced
 1/2 tablespoon chopped fresh thyme
 1/2 cup low sodium chicken broth
 1/4 cup heavy cream
 chopped fresh parsley for garnish

DIRECTIONS

1. Season pork chops with seasoning salt and pepper.
2. Heat oil and butter in a large skillet over medium-high heat until butter is melted.
3. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches.
4. Transfer to a plate and keep covered.
5. Return skillet to heat and add a tablespoon of butter; melt over medium heat.
6. Stir in sliced onions and add a pinch of salt.
7. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
8. Add garlic and fresh thyme; continue to cook for 30 seconds.
9. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
10. Whisk in heavy cream and simmer for 1 minute.
11. Return pork chops and all the pork juices to the skillet.
12. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.
13. Remove from heat; garnish with parsley and serve.

Pork Stroganoff

INGREDIENTS
½ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds pork tenderloin (or boneless sirloin of beef, or meatballs) trimmed of all exterior fat and cut into 2-by-1/4-by-1/4-inch strips
½ cup (one stick) butter
½ cup finely chopped onion
½ pound mushrooms, thinly sliced
2 cups chicken stock
1 cup sour cream
3 tablespoons tomato paste (optional)

2 teaspoon smoked paprika

1 ½ teaspoon coleman's dry mustard
1 tablespoon Worcestershire sauce
3 tablespoons finely chopped parsley

DIRECTIONS

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the stock or bouillon and bring to a boil. 
5. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
6. Turn off heat.
7. Combine sour cream, tomato paste, paprika and Worcestershire sauce in a small dish. 
8. Temper sour cream by adding some of the meat sauce to the sour cream mixture. Add meat and sour cream mixture to pan and turn heat to low, stirring. Do not boil. Sprinkle with parsley. 
9. Prepare wide egg noodles according to the package directions. Drain and toss with 1/4 cup melted butter and 1/4 cup finely chopped parsley.
10. Serve stroganoff with buttered parsley noodles.

Adopted from: NYT Cooking

Ilocano Longganisa

Ingredients

2 lbs ground pork
¼ cup garlic, minced
1 Tbsp. onions, chopped
2½ tsp. salt (optional)
1 tsp. black pepper, ground
⅓ cup soy sauce
2¼ Tbsp. vinegar (sukang Iloko or cane vinegar)
2 yards sausage casing
½ cup water
2 Tbsp. cooking oil

Directions

1. In a bowl, mix thoroughly the first seven ingredients until well blended.
2. Stuff the mixture into casing and tie every 2 inches long with a string. 
3. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. 
4. Heat a pan and pour ½ cup water and 1-2 tablespoons cooking oil. 
5. Add the longganisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork to release juices.
6. When all liquid has evaporated, pan fry until brown.
7. Serve hot with fried rice and tomatoes.

White Adobo

Ingredients
3 lbs pork belly, cut in squares
2.5 to 3 tablespoons Sea salt
3/4 cup Coconut vinegar
15 cloves garlic
whole black peppercorns
bay leaves

Directions

1. Add pork, garlic, bay leaves, peppercorns and salt in a heavy bottomed pot. Cook in low heat.
2. About 10 minutes after it starts to boil, toss contents to prevent from sticking to the bottom.
3. add about 3/4 cup vinegar and cook uncovered until some of the vinegar evaporates, about 15 minutes.
4. Cover pot and cook over very low heat for about 2 hours, adding water if it dries out.
5. Eat immediately with rice or save in a glass jar and store in the counter (?) for days.

Pork (Chops) With Dijon Sauce

INGREDIENTS
1 1/2 tablespoon olive oil

1 1/2 tablespoon butter
6 1 1/4-inch-thick pork chops (or pork tenderloin cut in medallions)
Salt and freshly ground black pepper
1/2 cup chopped green onions or shallots
3/4 cup dry white wine
1 cup chicken or veal stock
3/4 cup heavy cream
1 1/2 tablespoon Dijon mustard (or more to taste)
2 tablespoon chopped parsley(optional)

PREPARATION

1. Season chops with salt and pepper and set aside.
2. Melt butter in the oil in a large deep skillet over medium-high heat.  
3. Brown pork on all sides about 2 or 3 minutes a side. Pour off some of the fat.
4. Cover pan and cook until pork is cooked through. Remove pork to a platter and tent with foil.
5. Add green onions or shallots to pan and cook over medium-high heat until softened, about 1 minute. 
6. Add wine and deglaze pan. Stir in the stock and simmer until reduced by half, about 2 minutes.
7. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. 
8. Remove from the heat and whisk in mustard and the parsley, if using. Add more mustard if desired.
9. Spoon sauce over the chops and serve.

Adopted from NYT

Pork Chops with Sweet and Sour Glaze

INGREDIENTS:
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season pork chops with salt and pepper, to taste.
3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
7. Serve pork chops immediately with sweet and sour glaze.

Pork Chops with Garlic and Bay Leaves Sauce

INGREDIENTS
5-6 boneless pork loin chops, 3/4 inch thick
(or pork rib chops, adjust cooking time accordingly)
Flour
4 tablespoons olive oil
4 tablespoons unsalted butter
8 cloves garlic
3 medium bay leaves
½ teaspoon dried thyme

2 tablespoons red wine vinegar
½ cup chicken stock
Salt
freshly ground black pepper

PREPARATION

1. Season the chops with salt and pepper and lightly dredge on all sides with flour. 
2. In a lidded skillet, heat the oil and 3 tablespoons of butter. Brown the chops on both sides, about 6 minutes total.
3. Scatter the garlic cloves around the chops. Cut each bay leaves in half and place 1 piece on each chop. Add thyme. 
4. Cook the chops, covered, over moderate to low heat for about 4 minutes, or until they are cooked through and the sauce is syrupy. 
5. Transfer the chops to serving dish. Leave the garlic and bay leaves in the skillet.
6. Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. 
7. Add the stock.  Reduce sauce, remove from heat and stir in 1 tbsp butter.  Season to your liking. 
8. Pour the sauce over the chops and serve immediately.

Adapted from Veal Chops Beau Séjour that originally appeared in the article “Beau Repast,” by Craig Claiborne, in 1967. Referring to the recipe, Lotti Morris from Bennington, Vt., wrote: “I’m still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It’s so easy, so quick. I couldn’t do without it.”

Balsamic Glazed Pork Tenderloin

INGREDIENTS:
2 pork tenderloins (about 1 1/2 pounds each)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:

1. Preheat oven to 400 degrees. 
2. Season pork chops with salt and pepper, to taste. 
3. Melt butter in a large skillet over medium high heat. Add pork and sear all over, about 4 minutes. 
4. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. 
5. Make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste. 
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 
7. Slice pork and serve with sweet and sour glaze.

Sheet-pan Pork Chops

Ingredients
2 teaspoon brown sugar
3 teaspoon kosher salt, or to taste
2 teaspoon ground cumin
1/2 teaspoon crushed red-pepper flakes
2 teaspoon garlic powder
4 large bone-in pork chops, about 1 1/2 inches thick
2 tablespoons butter

freshly ground black pepper
Lemon wedges, for serving

1. Combine sugar, salt, cumin, black pepper, red-pepper flakes and garlic powder.
2. Season pork chops all over with the mixture and let sit at room temperature for at least 20 minutes (or overnight)
3. Heat oven to 450 degrees.
4. Heat sheet-pan in oven and add butter. Melt butter, and distribute grease in sheet-pan. Place the pork on baking sheet and cook for 10 minutes.  Flip chops and cook for another 5 minutes (up to 15 minutes total).
5. Let pork rest 5 minutes before slicing off the bone (like a steak).