Pork Chops With Pineapple Cilantro Rice 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.

PORK CHOPS WITH PINEAPPLE AND RICE

Steps:

• Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.
• Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Reserve half the rice and refrigerate for later use. Serve pork with pineapple mixture, rice, and cilantro.

PORK CHOPS WITH PINEAPPLE-CILANTRO RICE

Steps:

• Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate.
• Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and 3/4 teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices.
• Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek.

GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC

Steps:

• Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
• Reserve 1/2 cup.
• Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
• Serve with the reseved mayo mixture on the side.

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.

SPICY PORK-AND-PINEAPPLE STIR-FRY

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

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.