Moms Hawaiian Lamb Or Pork Chops Food

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HAWAIIAN PORK CHOPS



Hawaiian Pork Chops image

Looking for a great last-minute meal when friends drop in? Hampton, Virginia's Michelle Cavalier recommends one of her husband's sweet-and-sour favorites. "This is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1/3 cup chopped green pepper
1/3 cup thinly sliced onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional

Steps:

  • Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 554mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE



Grilled Bone-in Pork Chops with Hawaiian Marinade image

Fire up the grill and try something new. So zesty and easy to prepare, these Grilled Bone-in Pork Chops with Hawaiian Marinade are the perfect addition to weeknight dinners and backyard barbecues.

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

4 bone-in pork loin chops, cut 3/4-in. thick
2 cans (6 oz. each) unsweetened pineapple juice (1 1/2 c.)
3 scallions, white parts sliced into thin rounds
3 tbsp. peeled and minced ginger
3 tbsp. reduced-sodium soy sauce
2 tbsp. Asian dark sesame oil
2 tbsp. light brown sugar
3/4 tsp. freshly ground black pepper
1/2 tsp. coarse salt

Steps:

  • Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
  • Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.

MOM'S TENDER AND JUICY PORK CHOPS



Mom's Tender and Juicy Pork Chops image

Brining the pork chops really makes a difference in this recipe. Once fried, they're tender and flavorful with a thin layer of crust. After they're fried, the pork chops simmer in a simple gravy filled with fresh onions and garlic. This is an easy to throw together dinner that requires very little work and is big in flavor. The...

Provided by Joanne Bellezza-Loughlin

Categories     Steaks and Chops

Time 50m

Number Of Ingredients 17

BASIC BRINE
3 c water
2 c ice cubes
1/4 c Kosher salt
1/4 c sugar
PORK CHOPS
6 bone-in pork chops
1 egg, beaten with a little water to make an egg wash
Italian bread crumbs
vegetable or canola oil
1/2 large onion, sliced thin
2 clove garlic, minced
1 1/2 c chicken broth
1/2 c dry white wine
1/2 tsp dried parsely flakes
1/4 tsp dried basil
1/4 tsp freshly ground black pepper (or to taste)

Steps:

  • 1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
  • 2. Remove pork chops from brine and pat dry with a paper towel.
  • 3. Dip pork chops in egg wash.
  • 4. Then Italian bread crumbs to coat.
  • 5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
  • 6. Then set them aside.
  • 7. Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
  • 8. Add the chicken broth and white wine.
  • 9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
  • 10. Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
  • 11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

HAWAIIAN LAMB CHOPS



Hawaiian Lamb Chops image

Make and share this Hawaiian Lamb Chops recipe from Food.com.

Provided by SilentCricket

Categories     Pineapple

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 8

4 shoulder lamb chops, 1 inch thick (arm or blade)
1 (13 1/2 ounce) can pineapple chunks, drained (reserve syrup)
1/4 cup soy sauce
1/4 cup vinegar
1/2 teaspoon dry mustard
1 tablespoon shortening
3/4 cup brown sugar (packed)
1 teaspoon cornstarch

Steps:

  • Place lamb chops in shallow glass dish.
  • Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
  • Pour over chops.
  • Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
  • Drain chops; reserve marinade.
  • Melt shortening in large skillet.
  • Brown chops over medium heat.
  • Add 1/4 cup reserved marinade to chops in skillet.
  • Cover tightly; cook over low heat 30-45 minutes or until tender.
  • In small saucepan, mix sugar and cornstarch.
  • Stir in remaining reserved marinade.
  • Heat to boiling; stirring constantly.
  • Reduce heat and simmer 5 minutes.
  • Add pineapple chunks and heat through.
  • Serve chops with pineapple sauce.

MOM'S HAWAIIAN LAMB (OR PORK) CHOPS



Mom's Hawaiian Lamb (Or Pork) Chops image

I remember this dish from childhood. My Mom usually just broiled or BBQed lamb chops which I loved but this was different and she only made it on occasion so it was special. You can add chopped peppers and water chestnuts too. I think some powdered ginger would work well with this (just a touch though). I should mention that these are rough measures since my Mom's recipe card just had "diced celery" etc. This was a pork recipe but my Mom substituted Lamb chops for pork chops. You can use either!

Provided by Oolala

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 lamb chops, any kind you like
vegetable oil, for browning chops
1/2 cup celery, diced
1 cup onion, chopped
1/4 cup soy sauce, I like low sodium
1 (8 ounce) can pineapple chunks, drained
1/2 teaspoon margarine
garlic powder, to taste
1 cup dried prune
1 cup dried apricot
pepper, to taste
1/4 cup celery leaves, chopped (optional)

Steps:

  • Brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
  • Add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
  • Pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.

Nutrition Facts : Calories 836.9, Fat 51.5, SaturatedFat 22.5, Cholesterol 140.6, Sodium 1133.4, Carbohydrate 61.8, Fiber 6.8, Sugar 44, Protein 35.6

HAWAIIAN PORK CHOPS



Hawaiian Pork Chops image

Pork chops with a sweet pineapple gravy are great served with mashed potatoes.

Provided by candir76

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup all-purpose flour
salt and ground black pepper to taste
4 pork chops
½ cup shortening (such as Crisco®)
¾ cup water
½ (12 fluid ounce) can frozen pineapple juice concentrate
1 teaspoon white sugar
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (8 ounce) can pineapple rings
1 tablespoon water
1 tablespoon cornstarch

Steps:

  • Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
  • Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
  • Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
  • Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

Nutrition Facts : Calories 545.6 calories, Carbohydrate 37.7 g, Cholesterol 58.9 mg, Fat 32.8 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 9 g, Sodium 80.6 mg, Sugar 28.5 g

HEINZ 57 PORK CHOPS



Heinz 57 Pork Chops image

Made this recipe for my BF, he loved them. So tasty and easy to make. I just wanted something quick and had Heinz 57 on hand, so that's how I came up with it. If you line your baking pan with aluminum foil clean up is a breeze.

Provided by Miss Annie in Indy

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 2

4 pork chops
1 cup Heinz 57 steak sauce

Steps:

  • Turn oven to 350°F.
  • Line baking pan with aluminum foil (optional).
  • Place pork chops in pan.
  • Pour Heinz 57 sauce over pork chops.
  • Bake for 30 minutes (longer time may be required for thicker chops).

HAWAIIAN PORK CHOPS



Hawaiian Pork Chops image

A different way to cook pork chops using a roasting bag without holes to cook it in. This makes tender pork chops.

Provided by Jen T

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops
1/2 teaspoon celery salt
pepper
1 onion (chopped or sliced)
3/4 cup crushed pineapple (undrained)
1 teaspoon soy sauce

Steps:

  • Season chops on both sides with celery salt and pepper.
  • Place the chopped onion in roasting/oven bag and lay this flat in a shallow baking dish.
  • Place chops in a single layer on top of the onions.
  • Mix soy sauce into the pineapple and spoon onto chops so that the juice runs under the chops, and the crushed pineapple remains on top.
  • Close bag loosely with the tie provided leaving a finger sized hole for steam to escape.
  • Bake at 350 degrees Fahrneheit (180 degrees Celsius, for 45 minutes.
  • Slit bag and turn back so that chops are exposed.
  • Raise heat to 375 degrees Fahrenheit (190 degrees Celsius)and continue baking uncovered for approximately 15 minutes or until the fat at the edge of chops is golden brown.
  • Remove from oven and serve.

Nutrition Facts : Calories 264.5, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 152.3, Carbohydrate 10.2, Fiber 0.8, Sugar 8, Protein 23.1

HAWAIIAN PINEAPPLE PORK CHOPS



Hawaiian Pineapple Pork Chops image

Make and share this Hawaiian Pineapple Pork Chops recipe from Food.com.

Provided by internetnut

Categories     Pork

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 7

10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1 1/2 cups water
1/2 cup sugar
1/2 cup vinegar
salt and pepper
1 (8 ounce) can crushed pineapple

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.

PANIOLO RACK OF LAMB



Paniolo Rack of Lamb image

Categories     Bean     Marinate     Roast     Backyard BBQ     Orange     Rack of Lamb     Curry     Grill     Chill     Grill/Barbecue     Honey     Gourmet

Yield Serves 4

Number Of Ingredients 13

For marinade
1 tablespoon fermented black beans
6 tablespoons hoisin sauce
1/4 cup honey
3 tablespoons soy sauce (preferably low-salt)
3 tablespoons medium-dry Sherry
2 tablespoons Asian sesame oil
1 tablespoon Thai red curry paste
1 teaspoon Asian chili paste
1 tablespoon minced garlic
2 tablespoons freshly grated orange zest
2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
1 tablespoon sesame seeds

Steps:

  • Make marinade:
  • Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
  • In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
  • Prepare grill and preheat oven to 400°F.
  • Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
  • Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.

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