Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

April 26, 2014 at 5:42 PM | Posted in pork chops, potatoes, vegetables | 2 Comments
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Today’s Menu: Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

 

 

 

Paprika Pork Chops 007
What a beautiful Spring Day we had today! Sunny all day and around 70 degrees. Went to Kroger early this morning to pick up a few ingredients for tonight’s dinner and home the rest of the day. Worked on the shed again for a while and then out on the 4 wheel mobility cart. Rode down to the neighborhood lake and stopped to see a few people in the neighborhood. Really enjoyable day out! For dinner tonight a new Pork Chop Recipe. I prepared Paprika Pork Chops w/ Fresh Roasted Asparagus and Herbed Red Potatoes.

 

 

 
Found this recipe in the latest issue of Cuisine At Home, Paprika Pork Chops. I needed the following Ingredients; 1/2 tsp. Smoked or Sweet Paprika, 1/4 tsp. Black Pepper, 1/8 tsp. Sea Salt, 4 Bone-In Pork Chops (trimmed), 2 tsp. Extra Virgin Olive Oil, and 1/4 cup Dry Marsala or Sherry.

 

 

 
To prepare it start by combining all the seasonings and sprinkle over both sides of Chops. Then heat the Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are. Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest 3 minutes before serving. Easy to prepare and comes out moist with incredible taste! Another Keeper Recipe. The Marsala Wine and Paprika worked great together. Just a note I used Hungarian Sweet Paprika.

 

 

 

Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.

 

 

 
With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Chops, Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

Paprika Pork Chops

 

(Makes 4 Servings)
Ingredients:

 

1/2 tsp. Smoked or Sweet Paprika
1/4 tsp. Black Pepper
1/8 tsp. Sea Salt
4 Bone-In Pork Chops, trimmed
2 tsp. Extra Virgin Olive Oil
1/4 cup Dry Marsala or Sherry

 
Directions:

 

1 – Combine all the seasonings and sprinkle over both sides of Chops.

2 – Heat Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are.

3 – Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest3 minutes before serving.

 
Per serving:
206 calories
10g total fat
119mg sodium
0 carb

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  1. […] Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes (beatcancer2010.wordpress.com) […]

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