Pineapple Sticky Pork Chops Food

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.

STICKY PORK & PINEAPPLE HOTPOT

Steps:

• Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins - they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
• Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
• Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

ONE PAN PINEAPPLE PORK CHOPS

Steps:

• Pat dry the meat.
• Mix rub ingredients and season the pork chops on both sides really well.
• Place a large, non-stick frying pan over medium-high heat. Add the oil, and once hot add the pork chops and sear for 4-5 minutes, or until golden on one side.
• Meanwhile in a large bowl mix pineapple tidbits, maple syrup, brown sugar, soy sauce, and garlic.
• Flip the chops to the other side, then pour the pineapple mixture into the pan. Continue to cook the meat until it reaches an internal temperature of 145 degrees Fahrenheit and the sauce has reduced and thickened a bit, about 10-12 minutes. If the sauce is too thick, add a bit of water.
• Garnish with cilantro 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.

SPICED PINEAPPLE PORK

Steps:

• Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
• Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

STICKY PORK CHOPS

Steps:

• Heat frying pan over medium heat.
• Cook meat for 2 minutes each side, or until meat is well browned.
• Remove meat, set aside - Keep warm -
• Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
• Cook for 3 minutes.
• Return the meat to pan and cook on each side for 1 minute.
• Simmer until the sauce thickens, and pork is cooked through.
• Serve with rice and greens.

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 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.

PINEAPPLE PORK CHOPS WITH CASHEWS

Steps:

• With a long knife, remove the two ends of the pineapple. Put the pineapple to the vertical and remove the peel from the top to the bottom, trying not to remove too much flesh. Cut the pineapple in half vertically, then remove the core. Cut the pineapple horizontally to do slices. In that way, you'll have slices of pineapple in shape of half-moon.
• Put salt and pepper on pork chops. Set the barbecue to medium heat. Put the pork chops on an oiled grill of the barbecue and cook without closing the cover for 4 minutes. Flip the pork chops and add pineapple slices on the grill. Baste pork chops and pineapple with 2 tablespoon of the marmelade and cook 3 to 5 minutes or until pork chops are golden outside and lightly pink inside (flip the pineapple slices at mid-cooking).
• Meanwhile, in a small bowl, mix yogurt and remaining of marmelade. When ready to serve, distribute pork chops and pineapple slices in 4 plates. Garnish with the mixture of yogurt and sprinkle with cashews.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

STICKY PORK

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.