GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS
Steps:
- For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
- For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.
GLAZED PORK CHOPS AND SQUASH
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
- Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
- Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
- Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
Nutrition Facts : Calories 523 g, Fat 20 g, Fiber 3 g, Protein 63 g
GLAZED PORK CHOPS WITH SQUASH
Bone-in pork chops and wedges of acorn squash get a sweet and gingery glaze in this quick and easy weeknight skillet dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2 servings.
Number Of Ingredients 5
Steps:
- Place squash on microwaveable plate. Microwave on HIGH 10 min. or until tender, rotating plate after 5 min. Cut squash into thin wedges.
- Mix dressing, water and ginger. Cook chops in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side. Move chops to one side of skillet. Reduce heat to medium-low; add dressing mixture to skillet. Turn chops to evenly coat both sides of each with dressing mixture; cover. Simmer 2 min.; turn chops.
- Add squash to skillet; turn to evenly coat both sides of each wedge with dressing mixture. Simmer, covered, 4 min. or until dressing mixture is thickened and chops are done (145°F). Let stand 3 min.
- Serve chops and squash topped with dressing mixture.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
PORK CHOPS WITH GLAZE
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
ORANGE GLAZED PORK CHOPS
A sensational combination of orange marmalade, fresh sage, soy sauce and garlic is the basis for a quick and easy marinade for grilled pork chops. Prep time includes 30 minutes marination. Cook time depends on the thickness ot the chops.
Provided by Lorac
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
- Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
- Grill the chops, reserving the marinade.
- While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
- To serve, spoon glaze over the pork chops and garnish with sage leaves.
GLAZED PORK CHOPS
When I was a new mom, I needed tasty, healthy meals I could whip up fast. These juicy chops won me over. Since this is a one-pan dish, cleanup is a breeze, too. -Kristin Tanis, Hatfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.
Nutrition Facts : Calories 224 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 754mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
GLAZED GRILLED PORK CHOPS
We've had this recipe around for some time, but just recently updated it with some new ingredients. This is also good on pork steaks and chicken.
Provided by fosterdl
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
- Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 599.6 calories, Carbohydrate 19.2 g, Cholesterol 120.5 mg, Fat 39.1 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 7.5 g, Sodium 1073.7 mg, Sugar 15.2 g
BUTTERNUT PORK CHOP
A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.
Provided by Kristen Robison
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 3
Number Of Ingredients 11
Steps:
- Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
- Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
- Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 27.1 g, Cholesterol 79.7 mg, Fat 33.8 g, Fiber 6.6 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 298.9 mg, Sugar 11.8 g
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