Pork Chop Recipes New York Times

The original recipe came from a New York Times article with some additions which made it just perfect for a great summer dish especially if you can get some really good plum tomatoes.

Pork chop recipes new york times. Add the onion and garlic and cook until softened about 5 minutes. Cook for 5 minutes or until chops have browned on one side. Keep them in skillet if it is oven safe.

Put oil in a saucepan or clay pot large enough to comfortably accommodate pork. In a small bowl toss. These sautéed pork chops are the skillet version of our popular Baked Boneless Pork Chops and have just 275 calories per 6-oz 170g serving.

Scrape into a large bowl and add. Heat olive oil in a large skillet over medium-high heat. Combine Parmesan cheese paprika garlic powder salt parsley and pepper in a flat shallow dish.

In large-size skillet melt unsalted butter over a medium heat. The rest of the recipe is fairly simple with mainly tomatoes and a bit of anchovies and some polenta rice or noodles to soak up the juices. Grill chops over direct heat until the internal temperature reaches between 145 degrees F.

Key West Pork Chops The New York Times Cookbook by Craig Claiborne 1961 Harper Row. Flip pork chops and scatter olives and capers evenly over vegetables. Remove chops from the grill and let rest for 3 minutes.

Preheat the air fryer to 380 degrees F 190 degrees C. Medium rare and 160 degrees F. Rub evenly over both sides of pork chops.