Pork Chops With Glaze Food

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

PORK CHOPS WITH GLAZE

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.

PORK CHOPS WITH DIJON GLAZE

Steps:

• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
• Heat a grill pan or griddle over medium-high heat.
• Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

SWEET GLAZED PORK

Steps:

• Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
• Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
• Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

GLAZED PORK CHOP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the brown sugar and mustard. Mix together well.
• Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish.
• Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

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!

BAKED HONEY-GLAZED PORK CHOPS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large skillet, heat 2 tablespoons of oil on medium-high heat. Sear 4 pork chops in batches for about 3 minutes on each side or until golden brown in color.
• Meanwhile, in a small bowl, mix 1 tablespoon oil, 3 tablespoons honey, 1/4 cup soy sauce, 1 teaspoon Worcestershire sauce, 1/4 teaspoon ground ginger, 1/8 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/4 cup water, and one small chopped onion. Pour over the cutlets in the skillet, or transfer them to a baking dish.
• Bake 30-45 minutes until golden brown or an internal temperature of 165 degrees Fahrenheit, turning them once or twice. If your chops are really thin, reduce the baking time.

PORK CHOPS WITH GINGER-SOY GLAZE

Steps:

• Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
• Add pork and turn to coat.
• Refrigerate at least 30 minutes and up to 3 hours.
• Heat oil in heavy large skillet over medium-high heat.
• Drain pork and reserve marinade.
• Add pork to skillet and sauté until cooked through, about 5 minutes per side.
• Transfer pork to platter.
• Add marinade and green onions to same skillet.
• Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

PORK CHOPS WITH CRANBERRY GLAZE

Steps:

• Sprinkle the pork chops with half of the salt and pepper.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
• Brown the pork chops, turning once, until golden.
• Transfer to a plate and drain the fat from the pan.
• Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
• Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.
• Stir until the jelly melts and cranberries soften, about 4 minutes.
• Return the pork and any juices to the pan, turning to coat.
• Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.
• Transfer the pork to a platter and keep warm.
• Boil the sauce until syrupy, about 1 minute.
• Pour over the pork.

PORK CHOPS WITH GLAZED PEPPERS

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chops; sprinkle with black pepper. Cook 5 min. on each side or until chops are done (145ºF). Transfer chops to platter, reserving drippings in skillet; cover chops to keep warm.
• Add bell peppers and onions to skillet; cook 5 to 6 min. or until peppers are crisp-tender and onions are heated through, stirring frequently. Stir in vinegar and honey; cook 1 min. or until sauce is thickened, stirring constantly. Spoon over chops.

SWEET AND SPICY GLAZED PORK CHOPS

Steps:

• Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
• Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
• Heat olive oil in a large, oven­-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
• If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5­-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
• Dredge the chops through the thick sauce in the bottom of the pan just before serving.

PORK CHOPS WITH HONEY-BALSAMIC GLAZE

Steps:

• Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

JACK DANIELS GLAZED PORK CHOPS

Steps:

• Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.
• Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.
• Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with glaze.
• Make the Glaze:
• Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.
• Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.
• Season with kosher salt and black pepper.

BROWN SUGAR GLAZED PORK CHOPS RECIPE

Steps:

• In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper. Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix. Heat olive oil in a skillet over medium/high heat. After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.

GLAZED PORK CHOPS

Steps:

• Preheat oven to 500 degrees F.
• In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
• Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
• When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.

GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE

Steps:

• For spice rub:
• Mix all ingredients in small bowl.
• For glaze:
• Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
• Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
• Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
• *Available at specialty foods stores and from tienda.com.

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.