GINGER PORK CHOPS
A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes as shown in the photo above right. Or complete the meal with peas and scalloped potatoes from a boxed mix.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.
Nutrition Facts :
SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE
Steps:
- Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
- Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
- In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
- Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
- To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce
GRILLED PORK PORTERHOUSE WITH AN APPLE-MAPLE-GINGER SAUCE
Provided by Christine Muhlke
Categories dinner, main course
Time P1DT30m
Yield Serves 6
Number Of Ingredients 28
Steps:
- Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil. Let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate.
- The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl. Let sit at room temperature.
- Make the sauce: In a saucepan, melt the butter over medium-low heat. Add the shallots and sauté until caramelized, about 4 minutes. Add the garlic and cook for 1 minute. Add the apple juice, chicken stock, star anise and ginger. Bring to a boil, lower the heat and simmer until reduced by one-quarter. Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes. Remove from the heat. Discard the star anise and vanilla pod. Purée the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan. Season to taste with salt and pepper.
- Prepare a charcoal or gas grill to medium-high heat. Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving. Drizzle with warm sauce and serve.
GRILLED MAPLE PORK CHOPS
Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.
PORK CHOPS WITH GINGER MAPLE SAUCE
From TOH Healthy. This is a great recipe that is healthy and yummy. One chop, 1/2 cup cooked rice, and 2 tablespoons of sauce is equal to about 400 calories. Note: The first time I made this I couldn't find fresh gingerroot and used ground ginger to great results.
Provided by seesko
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small skillet over medium low heat cook onion in 2 teaspoons of oil until golden brown and very tender. Add ginger; cook and stir 2 minutes longer.
- Meanwhile, combine the chili powder, salt, pepper, and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil (about 3 minutes each side).
- Add the broth ,syrup and onion mixture. Bring to a boil, reduce heat and cover to simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. Bring broth mixture to a boil. Cook, uncovered, until liquid is thickened and reduced to about 1/2 cup.
- Serve chops with rice and sauce.
Nutrition Facts : Calories 397.8, Fat 19.2, SaturatedFat 5.4, Cholesterol 75, Sodium 376.5, Carbohydrate 31, Fiber 1, Sugar 13.3, Protein 24.6
EASY MAPLE PORK CHOPS
Super easy and tasty pork chops.
Provided by JAYELLE72
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
- Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
- Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 15.2 g, Cholesterol 87.5 mg, Fat 12.6 g, Fiber 0.3 g, Protein 34.6 g, SaturatedFat 4.9 g, Sodium 98.1 mg, Sugar 12.6 g
PORK CHOPS WITH MAPLE-GINGER PAN SAUCE RECIPE - (4.4/5)
Provided by lorik
Number Of Ingredients 12
Steps:
- Rinse the pork chops and pat them dry. Put the flour on a plate. Combine the broth or water, rum, and maple syrup in a measuring cup or small bowl; set aside. Generously season the pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess. Heat a large (10 or 12 inch) skillet on medium-high heat for 1 min. Add the olive oil, and when it's hot, set the chops in the pan (if they won't fit without crowding, cook them in batches). Cook until one side is light golden, about 2 min. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2 min. (Because the meat is so thin, it can't get more than light golden on each side without becoming overcooked and dry.) Transfer the chops to a plate and repeat with the remaining chops, if necessary. Add the ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, and then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil until the sauce has reduced by about two-thirds and is nicely saucy, 3 to 4 min. Off the heat, add the butter, swirling the pan vigorously (or whisking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper. Spoon the sauce over the pork and then sprinkle on the cilantro and mint. Serve right away. Serve with Brown Rice with Walnuts and Golden Raisins and Roasted Green Beans.
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