Best 3 Roasted Pork Chops With Serrano Ham Vinaigrette Recipes

Indulge in the tantalizing flavors of roasted pork chops elevated with a delectable Serrano ham vinaigrette. This dish promises a perfect balance of savory and tangy notes, ensuring an unforgettable culinary experience. Accompanying this main course are three additional recipes to enhance your meal: a refreshing tomato salad with a hint of garlic, creamy mashed potatoes for a comforting side, and a classic apple pie for a sweet ending. Get ready to embark on a delightful journey of flavors as you explore these carefully curated recipes, perfect for any occasion.

Here are our top 3 tried and tested recipes!

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA

Grilled Pork Chops with Roasted Garlic Gremolata image

Provided by Curtis Stone

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup packed brown sugar
1/4 cup kosher salt
2 tablespoons smoked paprika
1 tablespoon pink peppercorns
4 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
2 14-ounce bone-in center-cut pork chops (about 1 1/4 inches thick)
Freshly ground pepper
1 cup extra-virgin olive oil
1 head garlic, broken into individual cloves, peeled
1/2 cup finely chopped fresh parsley
Grated zest of 3 lemons
Kosher salt and freshly ground pepper

Steps:

Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
Carve the meat from the bones and slice against the grain. Serve with the gremolata.

PERFECT SIMPLE ROASTED PORK CHOPS

Perfect Simple Roasted Pork Chops image

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Provided by Rhonda Elaine

Categories Main Dish Recipes Pork Pork Chop Recipes Baked

Time 30m

Yield 4

Number Of Ingredients 3

Ingredients

4 boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg

PAN ROASTED PORK CHOPS

Pan Roasted Pork Chops image

Provided by Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

Steps:

Preheat an oven to 375 degrees F.
In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

Tips:

To ensure evenly cooked pork chops, choose chops of uniform thickness. If you have chops of varying thicknesses, pound the thicker chops to an even thickness.
To prevent the pork chops from drying out during roasting, sear them in a hot skillet before transferring them to the oven.
Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness. The internal temperature should reach 145°F for medium-rare, 155°F for medium, and 165°F for well-done.
Allow the pork chops to rest for a few minutes before serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chop.
Add an optional final touch of fresh herbs or lemon zest to the vinaigrette before serving for an extra boost of flavor.

Conclusion:

Roasted pork chops with serrano ham vinaigrette is a versatile dish that can be enjoyed for lunch or dinner. The combination of juicy pork chops, crispy serrano ham, and tangy vinaigrette creates a flavorful and satisfying meal. This dish is also relatively easy to prepare, making it a great option for busy weeknights. Serve the pork chops with your favorite sides such as mashed potatoes, roasted vegetables, or a simple green salad. You can also use the leftover vinaigrette to dress a salad or use it as a marinade for other meats or vegetables.