Aloha Pork Chop Skillet Food

PORK CHOP SKILLET DINNER

Steps:

• Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
• Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

ALOHA PORK CHOP SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until evenly browned on both sides.
• Combine all remaining ingredients except rice; spoon over chops. Bring to boil.
• Stir in rice; cover. Cook on medium-low heat 5 min. or until chops are done (145°F). Remove from heat; let stand 5 min. before serving.

ALOHA PORK CHOPS

Steps:

• Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear. , Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops.

HAWAIIAN PINEAPPLE PORK CHOPS

Steps:

• Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer.
• In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours.
• Serve with green beans, creamed corn, and rolls.

ALOHA PORK CHOPS

Steps:

• Preheat oven to 375°F. Mix rice, pineapple with juice, broth, green pepper and ginger in 13x9-inch baking dish.
• Measure 1/2 cup coating mix and place in plastic bag; coat chops as directed on package. Place chops on rice mixture.
• Bake 35 to 40 minutes or until chops are cooked through (165°F).

ALOHA PORK CHOPS

Steps:

• 1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 t. oil over medium-high heat; remove and set aside.
• 2. Drain skillet; add sweet and sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until juices run clear.
• 3. Meanwhile, in another skillet, sauté the green pepper and onion in 2 T. oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork mixture and serve.

ALOHA PORK CHOPS SKILLET

Steps:

• HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 minute on each side or until browned on both sides.
• ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil.
• STIR in rice; cover. Reduce heat to medium-low; simmer 5 minute or until chops are cooked through (160°F.) Remove from heat; let stand 5 minute.

SKILLET PORK CHOPS

Steps:

• Pat dry pork chops with a paper towel.
• Rub pork chops with 2 tablespoons of olive oil.
• In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
• Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.
• Cook until golden, for about 2 to 3 minutes.
• Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.
• Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
• Let the pork rest for 5-10 minutes.
• Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
• Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
• Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
• Taste and adjust for salt, acidity or sweetness.
• Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
• Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
• Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

STUFFING AND CHOPS SKILLET

Steps:

• Cook chops and onions in hot oil in large skillet 4 min. on each side or until chops are cooked through. Transfer to plate; cover to keep warm.
• Add apples and water to skillet. Bring to boil.
• Stir in stuffing mix. Top with the chops and onions; cover. Remove from heat; let stand 5 min.

ALOHA PORK CHOP SKILLET

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat.
• 2. Add chops; cook 5 min. on each side or until browned on both sides.
• 3. Add peppers, pineapple with its juice, broth, sweet and sour sauce and garlic powder; mix well. Bring to boil.
• 4. stir in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through.
• 5. Remove from heat; let stand 5 min.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.