Spicy Sweet Pork Chop Steaks For Two Food

SWEET AND SPICY PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

SPICY & SWEET PORK CHOP STEAKS FOR TWO

Steps:

• Chop the onion, and the garlic if you are using fresh garlic and not the jarred minced version.
• In a bowl mix the water, onion, garlic, jam, salsa and salt together until well mixed.
• It's okay to taste it a little bit so that you can see if you need to add more of something, but don't over-do it!
• Next take out the pork.
• Leave the chops whole, but with a knife cut random areas so that the mix's juices that you made will go through the pork.
• In any cooking pot with a lid (that will allow you to put two pork chops into it)- throw the sauce into the pot.
• Place the pork chops also into the pot.
• With a spoon dig up some of the sauce in the pan and put some of it on the top of the pork chops.
• Turn your stove on with a medium to high heat, until the sauce starts to heat up.
• Then lower the heat enough (medium heat), and now cover, and allow to cook well, flipping it over every 8-10 minutes.
• Remember to keep putting the sauce on the sides of the pan on top of the pork every time you flip them over.
• Don't let the sauce burn into the bottom of the pot.
• When done, the sauce should not be too watery.
• Top with the sauce that you made to cook the pork with into a plate.
• Serve with rice!
• My husband loves this quick to make and cook dish!
• Note: If you want to add more pork for more people just increase the salsa and jam.
• And add the rest of the ingredients to your taste.

SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas, the squash and zucchini mixture and toppings.
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SWEET AND SPICY PORK CHOP DINNER

Steps:

• Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.
• Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.
• Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.

MARINATED SPICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat an outdoor grill for high heat.
• Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

SWEET AND SPICY STEAK MARINADE

Steps:

• Mix all ingredients in a bowl until sugar is desolved.
• Pour mixture in a ziploc bag and add meat.
• Seal and let marinate for at least 30 minutes.

SWEET 'N' SPICY PORK CHOPS

Steps:

• In a bowl, combine the first six ingredients; mix well. Transfer 3 tablespoons to a resealable plastic bag; cover and refrigerate remaining marinade. Add pork to bag. Seal bag and turn to coat; refrigerate for at least 3 hours., Drain and discard marinade. Broil pork chop 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting several times with reserved marinade. Let stand for 5 minutes before serving.

SWEET-AND-SAUCY PORK CHOPS

Steps:

• Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
• Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
• Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
• Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
• Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
• Transfer pork chops to plates and spoon sauce over.