Pineapple Pork Chops Food

OVEN-BAKED PINEAPPLE PORK CHOPS

Steps:

• In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
• Marinate in the refrigerator for at least 4 hours.
• In a pie pan, toss the bread crumbs and paprika.
• Dredge pork chops in bread crumb mixture, coating both sides.
• Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
• Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.

PINEAPPLE PORK CHOPS

Steps:

• In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture., Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

PINEAPPLE PORK CHOPS

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
• Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
• In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked 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.

BROWN SUGAR-PINEAPPLE PORK CHOPS

Steps:

• Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
• Pat pineapple rings dry.
• Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
• Pat pork chops dry and lightly season both sides with salt and pepper.
• Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

5 INGREDIENT PINEAPPLE PORK CHOPS

Steps:

• Marinate pork in soy sauce and red pepper flakes for 1/2 an hour, or up to 2 days.
• Pour off marinade and grill or cook pork in large nonstick skillet. It has to be a nonstick skillet or else you need cooking spray.
• Cook on high for 4 minutes, then flip and cook for 3 minutes, then add in pineapple pieces and remove from heat. Let sit for 5 min, then sprinkle cilantro over the pork and pineapple, slice pork and enjoy.

PINEAPPLE PORK CHOPS

Steps:

• Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time).
• Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.

PINEAPPLE-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, heat oil over medium-high heat. Brown pork chops on both sides., In a small bowl, mix preserves, chardonnay and mustard; add to pan. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

PINEAPPLE GRILLED PORK CHOPS

Steps:

• Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

EASY PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops liberally with salt and pepper. Preheat a large skillet. Add 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned. Set aside on a plate. They will not be fully cooked yet, and that's OK.
• Add the remaining oil to the same skillet, and add the sliced onions. Turn the heat to medium and saute the onions for about 5-7 minutes, or until they soften and start to turn golden brown.
• Add the pineapple jam, white wine, chicken broth, Dijon mustard, and thyme to the onions and stir well. Bring to a gentle boil, and reduce heat and allow to simmer for about 5 minutes.
• Place the pork chops into the pineapple sauce in the skillet and continue to cook for about 5 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145F-160F. Serve by spooning the pineapple sauce over the pork chops with rice on the side.

SOUTHWESTERN PINEAPPLE PORK CHOPS

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

PORK CHOPS WITH PINEAPPLE SAUCE

Steps:

• Toss pork chops with VH® Pineapple Cooking Sauce. Refrigerate for 15 minutes. Using a slotted spoon, remove pork chops, reserving sauce. Pat pork chops dry with paper towels.
• Heat oil in large skillet over medium heat. Add pork chops; cook over medium heat, turning once, for 6 to 8 minutes or until browned. Transfer to a plate. Add onion and red pepper. Cook for 5 minutes or until softened.
• Pour in reserved VH® Pineapple Cooking Sauce and 1/3 cup (75 mL) water; bring to a boil. Reduce heat to medium; return pork chops to skillet. Simmer for 5 minutes or until pork is cooked through and sauce is thickened. Serve with steamed white rice and sprinkle with cilantro.

PINEAPPLE PORK CHOPS AND RICE

Steps:

• Sprinkle porkchops with salt and pepper to taste.
• Brown chops well on both sides in butter in a large skillet.
• Add pineapple and juice.
• Reduce heat , cover and simmer for 20min or until tender.
• Stack the chops to one side of skillet.
• Add water and salt.
• Bring to a boil then stir in rice.
• Cover and remove from the heat.
• Let stand 5 minutes.

PINEAPPLE PORK CHOPS

Steps:

• Peel, core, and chop 1/4 pineapple into chunks. Mix with 1/4 cup cilantro sprigs, 2 sliced chiles (such as jalapeño or serrano), 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 chopped garlic clove. Pour over 4 pork chops. Cover; chill at least 6 hours and up to 1 day. (Before marinating, set some marinade aside to use as a dipping sauce.) Remove pork from marinade; grill or broil.

PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
• Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
• Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
• Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
• Photograph by Justin Walker

PORK CHOPS WITH PINEAPPLE RELISH

Steps:

• Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
• Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
• Drain the onion and add to the pineapple relish. Serve with the pork chops.

PORK CHOPS WITH PINEAPPLE

Steps:

• Heat oven to 350 degrees. Trim fat from pork chops and lightly sprinkle both sides with salt.
• Place pork in ungreased casserole or baking dish. Mix two tbsp juice with the brown sugar and nutmeg; spoon half of mixture over the pork.
• Top with pineapple slices, spoon remaining mixture over pineapple.
• Cover and bake for 30 minutes.
• Uncover and spoon sauce over pork occasionally. Bake for a further 15 minutes.

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

PINEAPPLE PORK CHOPS

Steps:

• In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade and set aside for basting.
• Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings.
• Preheat grill to 350 degree F. Rub grates with oil.
• Remove pork chops from marinade. Shake off excess. Place on grill and grill 5-8 minute per side. Brush with reserved marinated several times while grilling.
• While pork is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
• Remove pork chops from grill when internal temperature reaches 145 degrees F. Cover with tinfoil and let rest 10-15 minutes. Then top with pineapple slices and serve.

PINEAPPLE STICKY PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side.
• Heat the oil in a heavy bottom oven proof skillet until the oil shimmers.
• Pat the chops dry and add them to the hot pan.
• Cook for two minutes on the first side, flip the chop and cook for an additional minute.
• Transfer the chops to a plate.
• Pour the excess oil out of the pan (but don't wipe the pan out).
• Add the sauce mixture, scrape up the browned bits on the bottom of the pan.
• Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes.
• Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce.
• Place the skillet in the oven and cook for 15 minutes.
• Spoon the sauce on top of the pork chops and serve.