Latest recipes

Pork Chops with Grapes and Pistachio Nuts

Pork Chops with Grapes and Pistachio Nuts



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

From the juicy pork chops and creamy goat cheese to the fresh grapes and crunchy pistachios, it’s hard to say what the best part of this dish is. Better serve up seconds to get to the bottom of it.MORE+LESS-

4

boneless pork chops (1 1/3 lb)

1/4

teaspoon ground black pepper

2

cups red seedless grapes

1

cup thinly sliced sweet onion

2

oz chèvre (goat) cheese, crumbled

1/4

cup chopped roasted salted pistachio nuts

Hide Images

  • 1

    Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 2 to 3 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm.

  • 2

    In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add grapes and onion, and cook 5 to 7 minutes, stirring frequently, until onions soften and begin to brown on edges.

  • 3

    Pour grape mixture over pork. Top with cheese and pistachio nuts.

Expert Tips

  • Experiment with the cheese and nuts. Manchego and walnuts would make fun substitutions.
  • Round out this skillet dinner with a fresh mixed green salad.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
130mg
43%
Sodium
810mg
34%
Potassium
700mg
20%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
14g
Protein
38g
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
10%
10%
Exchanges:

0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Cranberry Pear Upside Down Cake

In October a young friend and former assistant told me of a Concord Grape Upside Down Cake that she had baked for a special dinner. Intrigued, I asked for the recipe, but put off trying it for a few weeks. By the time I got around to testing this seasonal dessert, Concord grapes had passed their peak, and my results were lackluster. The clever concept for an unusual upside down cake, however, stayed etched in my mind, and I began to think of other possibilities. Continue reading &rarr


Original Watergate Salad

This original Watergate Salad is another one of those classic recipes that dates back to the 70s and that just about every southern cook has in their party file, though like everything else, with some variations. It's still a very common dish at baby showers, bridal showers, and even weddings down south, and I honestly cannot remember a single event that Mama catered where this wasn't expected on the table.

I've never had much of an attraction to green colored foods, and as a young girl I had no idea what was behind this dish. It was years before I had any interest in finding out either, but by that time I had fallen in love. Course these days I love pistachio anything, but back then the thought of it very likely would have elicited a totally different reaction and I would have missed out on this tasty treat.

Apparently known by quite a few names over the years, including Pistachio Pineapple Delight - believed to be the original name of the recipe Kraft used when they introduced their pistachio pudding to the marketplace. A few others have popped up along the way, including Green Stuff, Green Fluff, Pistachio Delight, Pistachio Salad, and Picnic Passion to name a few.

Though nobody has ever been able to verify the story, it is said that a Chicago food writer is the one who assigned the name "Watergate" to this salad, thanks to the political monkey business with the Watergate scandal going on in our country at that time.

I always have a hard time figuring out where this dish belongs. Is it a salad - along the way of say, fruit salad? Or is it really a dessert? Truth is, it is not so sweet that you can get away with having it as a side dish to any meal, but at the same time, it's a perfect light dessert too. Either way, it would be an absolute welcome addition to any holiday menu.

For more of my favorite holiday recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Original Watergate Salad

  • 1 large ( 1 pound 4 ounce ) can of crushed pineapple , in 100% pineapple juice, drained - reserve the juice
  • 2 small packages of instant pistachio pudding mix
  • 1 large ( 16 ounce ) tub of non-dairy topping (like Cool Whip ), thawed
  • 2 cups of miniature marshmallows
  • 1 cup of chopped pecans or walnuts, optional

Drain the pineapple, but reserve the juice!! Stir together half of the pineapple juice with the pudding mix until well blended. Gently fold in the Cool Whip and carefully stir in the pineapple, marshmallows, and pecans. Add additional juice only if needed - you want this to be moist but not runny. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual clear goblets and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired.

Cook's Notes: Yes, lower sugar and lower fat puddings and Cool Whip work fine!

Pineapple Fluff: Prepare as above, except exchange vanilla pudding for the pistachio.

Orange Fluff: Prepare as above, except exchange vanilla pudding for the pistachio, tidbits for the crushed pineapple, drained and add in mandarin oranges, drained. Measure the juices and substitute orange juice in place of the drained juices to dissolve the pudding as above add 1 teaspoon of orange extract (optional). Nuts may be used or omitted.

Other Variations: Add 3 to 4 bananas, sliced, well drained fruit cocktail or Maraschino cherries and/or mix in cottage cheese with the whipped topping.

Check These Recipes Out Too!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.


Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.


Pork Chops with Grapes and Pistachio Nuts - Recipes

These Mediterranean-spiced pork chops will be your new favorite go-to meal! Paired with a variety of veggies like zoodles and tomatoes, you get a protein & fiber punch from this dish.

  • 1 Pint Grape Tomatoes, halved
  • 1 tsp. Olive Oil
  • 1/4 tsp. Kosher Salt
  • 1 tsp. Dried Thyme
  • Cooking Spray
  • 8 Center Cut Boneless Pork Chops, thin sliced, 1/2-inch
  • 1 Tbsp. Greek Seasoning Blend
  • 12 Oz. Zucchini Spirals (and yellow squash veggie spirals)
  • 1 Pinch Salt
  • 1 Pinch Black Pepper
  • 1/4 Cup Kalamata Olives, pitted and sliced
  • 1/4 Cup Garbanzo Beans, rinsed and drained
  • 1/4 Cup Crumbled Feta
  • 1/2 Lemon, juiced
  • 1 tsp. Lemon Zest
  • 1/4 Cup Chopped Parsley

This recipe was created in partnership with our friends and farmers at the National Pork Board.


Pork Chops with Grapes and Pistachio Nuts - Recipes

2 Berkshire Porterhouse (Double) Bone-In Pork Chops
4 teaspoons pork seasoning/rub (If you don’t have this in your pantry, see recipe below.)
Kosher salt and cracked black pepper if your seasoning doesn’t contain these
Olive oil

Sprinkle one teaspoon of pork seasoning on each side of the pork chops. Rub it into the meat and refrigerate the chops for several hours.
Preheat oven to 400 F. Oil a baking dish just large enough to hold the chops. Drizzle with olive oil.
Place the baking pan in the oven and roast for about 40 minutes, turning the chops over after 20 minutes. A meat thermometer should read 140 F.
Remove from the oven and let the chops rest for 10 minutes.

Pork Seasoning

Combine 1 teaspoon of each in a jar and mix well.
Salt, garlic powder, white pepper, onion powder, ginger, and natural hickory smoke flavor,

Roasted Sw eet Potatoes And Pears

2 pounds sweet potatoes, peeled and cut into eighths
2 pears, Peeled, cored, and cut into eights
Salt and pepper
1/4 cup sherry vinegar
2 tablespoons butter

1 1/9 Pumpkin Pie spice or
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves

Preheat the oven to 400°F. Oil a 9- inch by 13-inch baking dish.
In a large bowl, toss sweet potatoes with vinegar, seasoning, and salt and pepper to taste. Spread into a single layer in the prepared pan. Dot with the butter.

Bake 20 minutes. Add the peas and stir the mixture. Bake 20 minutes more. Serve with the pork.

Add a green vegetable to round out the menu. I made Swiss Chard. Here is my recipe


  • 3 boneless pork chops
  • 3 tablespoons bread crumbs
  • 1 (4 ounce) link Italian sausage, sliced
  • salt and pepper to taste
  • 1 pinch steak seasoning
  • 1 tablespoon vegetable oil
  • ½ onion, sliced
  • 8 ounces sliced fresh mushrooms
  • 2 cups white grape juice
  • 1 apple, cored and sliced

Preheat the oven to 375 degrees F (190 degrees C).

Slice a pocket into the side of each pork chop. Stuff 1 tablespoon of bread crumbs into each pocket. Stuff a few slices of Italian sausage into each pocket. Season the outside of the chops with salt, pepper and steak seasoning.

Heat the oil in an oven-proof skillet over medium-high heat. Fry the pork chops in the pan until light brown. Remove chops from the pan and keep warm on a plate. Add the onion and mushrooms to the pan. Cook and stir until tender. Return the chops to the pan and add the apple slices and grape juice. Season with a small amount of salt and pepper.

Transfer the skillet to the preheated oven and bake for 1 hour. Serve pork chops with the sauce spooned over them.


11 pork chops and broccoli rabe Recipes

Rice and Sausage Soup: Minestra di Riso e Luganica (Mario Batali)

Rice and Sausage Soup: Minestra di Riso e Luganica (Mario Batali)

Italian Sausage, Rice & Greens Soup

Italian Sausage, Rice & Greens Soup

Organic Pork Stir Fry (Emeril Lagasse)

Organic Pork Stir Fry (Emeril Lagasse)

Hot Sausage Burgers with Broccoli Rabe and Provolone (Rachael Ray)

Hot Sausage Burgers with Broccoli Rabe and Provolone (Rachael Ray)

Garbanzo Minestrone

Pork Tenderloin with Roasted Red Grapes

Several weeks ago before all this sheltering in place started we had dinner with some old (not in age of course) Chevron friends that spend part of their year here and part in Minnesota. It’s always great to catch up on what is going on in each other’s lives.

I loved everything about the meal we had that night, the cocktails (thanks Jane/Tony), the appetizers and just the whole meal. In all my years of cooking I’ve never put grapes in anything I cooked and when I first saw these on our plates I thought they were little stems of cherry tomatoes and to my surprise they were sweet grapes that were delicious with a bite of fork. So the way I ate mine when I made this recipe was to take half a grape (these were huge red grapes I bought) and bite of pork one delicious bite.

Jane also made potato stacks and asparagus to finish off our meal. the night I made this recipe I had a large zucchini so using my mandolin cutter I julienned it and sautéed it quickly with some julienned carrot I had. I also did two kinds of potato stacks sweet potato and a russet stack.

The next time I make this (and I will again because I have another piece of the pork tenderloin) I’m cooking at 450° because my pork didn’t get as brown on top as I would have liked it and I feel like Jane’s grapes were a little more blistered. You could remove the grapes and run under the broiler for a minute or so.

UPDATE: Because of my shoulder replacement surgery my post have been spread out a little longer. Luckily, I had been cooking like crazy before the surgery and during the first few weeks of the quarantine. Hope you enjoy the recipes and I’m anxious to get back to doing some cooking.

Pretty simple ingredients for a delicious dish.

Pour the marinade over the pork (either in a pan or zip lock bag) and let marinate for about 3-5 hours.

Toss the grapes with a little olive oil and chopped rosemary.

Put the tenderloin on a rimmed baking sheet and bake at 425° for 15 minutes then remove from oven and add in the grapes.

Served this with some julienned zucchini/carrot and potato stacks. If there are any juices left in pan, drizzle over sliced tenderloin.

Also made some sweet potato stacks. This was a “keeper” recipe.


Pork Chops with Grapes and Pistachio Nuts - Recipes

Pork
2 thick-cut bone-in pork chops
olive oil
2 tablespoons pork seasoning
¼ cup honey Dijon mustard
½ cup unseasoned panko crumbs

Coat the pork with the seasoning and refrigerate for several hours. When ready to cook , brush the mustard on the chope
S and dredge the meat in the panko. Press the crumbs on firmly.
Preheat an oven to 400 degrees.F.

Heat an oven-safe heavy skillet over high heat.add 2 tablespoons of oil and Sear the pork chops for 2 minutes on each side.
Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
Let rest 5 to 10 minutes before serving.

Vegetables
1 large sweet potato
2 large yellow squash
5 large carrots
2 tablespoons avocado oil
1 tsp salt
1/2 tsp black pepper
¼ cup orange juice
2 fresh thyme sprigs
¼ cup chopped fresh chives

Preheat the oven to 400ºF.
Scrub the vegetables with a vegetable brush,
Trim the ends pff the carrots, squash and potatoes. Leave the carrots whole. Cut the squash into quarters lengthwise and the sweeter potato into sixths lengthwise.
Place vegetables on a 16 x 12 x 1 inch baking sheet or in a baking dish large enough to hold the vegetables.
Drizzle with olive oil and toss to coat. Season with salt amd pepper. Sprinkle with orange juice and place pieces of thyme on top.
Bake in the oven for 10 minutes, remove from the pan from the oven and toss vegetables. Place back in the oven and bake for an additional 10=15 minutes, until fork tender. Place the vegetables on a serving platter and sprinkle with chopped chives.


Pork chop limas

A Lima Good Tima

When I least expect it I’m surprisingly rocked by one of my Mom “Betty’s” recipes. This one totally changed how ima gonna feel about limas from today going forward.

In my former me, I thought limas were right up there with split pea soup – green, gross … grody to the max! Had my Mom called them by their other given name – the butter bean – I would have dove mouth first into a large bowl of ’em. Superfan of butter here! #Bombdiggity

Decades later I decided to revisit my mental block for limas by making this recipe and you know what? It wasn’t all gag me with a spoon. If fact, I wanted a bigger spoon – I actually loved limas! Totally gnarly! Are you channeling some 80s lingo yet? If not, best saddle up to this vintage classic for a refresher, if you wanna be a cool kid again:

I’ve also included The Periodic Table Of 80s Slang down below to help you on your way!

Foodie Tips

❤ During the 2020 COVID-19 pandemic we couldn’t easily find dry limas. Lame. But we could source frozen and they worked just fine. In fact they seriously reduced the prep time in a rad way by 2 hours. Legit!

❤ Mom noted the caraway seeds as optional but I totally included them – their earthy unique taste makes dishes extra fresh and special.

❤ Wanna profess your love for limas beyond mealtime? I just ordered a lima bean T-shirt and sticker to keep things legit!

❤ While your chops ‘n limas are baking why not enjoy some vintage lima bean art?! I’ve peppered a few examples below for you to peruse and enjoy.

Total prep: About 90 minutes (includes 60 minutes for baking)

ii. Ingredients

1 ½ cups | dry california limas (or frozen if dry is hard to find)
1 quart (4 cups) | water
½ teaspoon | salt
4 | pork chops
to taste | salt
to taste | fresh cracked black pepper
1 | white onion, sliced
1 can | cream of mushroom soup, undiluted
½ cup | milk
1 teaspoon | caraway seeds (optional)

iii. What To Do

1. Prep the limas!

  • If using dry limas: Rinse the limas with cold water. Put into pan with water and salt and bring things to a boil. Simmer about 2 hours, stirring occasionally, until tender.
  • If using frozen limas: Bring 2 cups of salted water to boil over high heat. Add the frozen lima beans and return to a boil. Cook uncovered 20 to 25 minutes or to desired tenderness. Drain the limas and set aside.

2. Prep the chops ‘n onions!

  • Our pork chops are usually from Costco and they are hella thick. So we usually trim them in half they usually end up more tender.
  • Season the chops with salt and pepper. Brown them quickly in a skillet with a little fat/oil/butter (we used olive oil). Remove the chops.
  • In the same skillet brown the onion slices in a little fat/oil/butter.

3. Bake those chops ‘n limas!

  • Turn (pour) the drained limas into a baking/casserole dish.
  • Arrange the chops and onions over the lima beans.
  • In a medium-sized bowl mix together the soup, milk, and caraway seeds then pour over the whole shebang.
  • You can refrigerate this dish until you’re ready to bake or roll forward by covering the casserole with foil and baking at 350°F for 45 minutes… then remove the foil and bake for 15 additional minutes. Plate up and enjoy!

Limas: Bad To The Bone

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Pork Chop Limas Fresh From The Oven

Enjoy this vintage lima bean art!

“Ah” Inspiring? Or “AAaaacckkk!” Inspiring. LOL #SPAM


Watch the video: Πανσέτα σε μηλίτη! (August 2022).