SWEET-AND-SPICY PORK CHOPS
Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly at the same time as their vegetable sides? Park your pan in the oven before you turn it on, so it's already hot when you add the ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
- Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
- Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.
SWEET AND SPICY PORK CHOPS
My husband used to get home from work before me, and one evening, he cooked this for dinner. We've used the same recipe ever since. It's delicious. -Kathy Kirkland, Denham Springs, Louisiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 137mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
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).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
SPICY & SWEET PORK CHOP STEAKS FOR TWO
Very fast, and easy to make. My experimentation on a fast recipe. This recipe is something that I experimented with, and was shocked when I tasted it! My husband loves it! Great for junior chefs, and busy people!
Provided by Usako Yamakawa
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 409.7, Fat 13.6, SaturatedFat 4.6, Cholesterol 105.8, Sodium 855.4, Carbohydrate 31.5, Fiber 2.6, Sugar 17.6, Protein 41.5
SWEET AND SPICY PORK CHOP DINNER
We love spice around our house, so I created this pork chop dish thinking of all the things we love. It's a hit at home!
Provided by TLSmith
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 697.8 calories, Carbohydrate 100.7 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 8.5 g, Protein 40.7 g, SaturatedFat 4.6 g, Sodium 1152.2 mg, Sugar 18 g
BRINED SWEET AND SPICY PORK CHOPS
My DH does not really like pork chops because he feels that pork always comes out too dry. That is why it is necessary to use the brine, and leave the meat in it for at least 4 hours (better results overnight). I've found that if you let the meat rest in the brine before cooking it, it really adds a lot of moisture and flavor to the meat. ---
Provided by Brisket in Roses
Categories Pineapple
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients for brine in a large non-reactive container, making sure salt and sugar are dissolved well. Place pork chops in brine and place in refrigerator overnight.
- Once you are ready to cook, rinse pork chops and pat dry. Season with salt and cracked black pepper (make sure not to add too much salt because the pork chops absorb salt from the brine as well.).
- Heat a skillet and melt the butter. Once the pan is hot, add pork chops and cook until done, adding more butter if needed. Once pork chops are done, remove from skillet and set aside.
- Add jalapeño strips and cook for about 2 minuted to release the flavor. Add more butter if needed.
- Add pineapple chunks, reserving the juice. Add grape tomatoes. Cook for about 1 minute.
- Add half the pineapple juice to the skillet. In a mixing bowl, combine the cornstarch with the remaining pineapple juice. Once the mixture in the skillet starts to lightly simmer, add the cornstarch mixture and let the sauce thicken.
- Serve and enjoy!
Nutrition Facts : Calories 597.7, Fat 25.5, SaturatedFat 12.2, Cholesterol 154.5, Sodium 14364.9, Carbohydrate 52.4, Fiber 6.4, Sugar 36.4, Protein 42.8
SWEET AND SPICY PORK CHOPS
Make and share this Sweet and Spicy Pork Chops recipe from Food.com.
Provided by katie in the UP
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, brown pork chops in veggie oil for 3 minutes on each side.
- Mix in a separate bowl the pineapple juice, chicken broth, Dijon mustard and 2 tbls brown sugar.
- Add to pan with pork chops.
- Add sliced carrots and cover pan to simmer 8 minutes on low.
- Add apples and pineapple and simmer for another 5 minutes until meat is cooked and apples are crisp tender.
- Remove from pan onto a serving platter and mix 2 tsp water with 2 tsp corn starch and add to pan with cooking juices.
- Cook for 1 minute.
- Pour over meat mixture.
- Serve with steamed rice.
Nutrition Facts : Calories 170.3, Fat 2.9, SaturatedFat 0.4, Sodium 170.7, Carbohydrate 36.6, Fiber 4.2, Sugar 26.5, Protein 1.9
SWEET N SPICY PORK CHOPS
These are broiled, nicely spiced, and always a big hit. They're quick to prepare also, and work as well for a family dinner as they do for company. I usually make some type of green beans (if I'm really in a hurry I get a can of Del Monte seasoned green beans), and some type of potatoes, but mac n cheese works too. Also, kids love these.
Provided by lindieb
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack.
- Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot.
- Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat.
- Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don't burn, but remember the sugar is going to bubble and get dark, so account for that--just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are.
- Hope you enjoy.
SWEET AND SPICY PORK CHOPS
I had some pork chops to use and looked through a list of sauces and glazes and none of them sounded quite right, so I decided to make up my own and it became a hit at our house.
Provided by deonandkatie
Categories Pork
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients above salt in a bowl, heat for about 30 seconds in the microwave and combine.
- Place pork chops on grill over medium high heat, season with salt and pepper and top with sauce. Grill about 5 minutes on each side, re-basting often with sauce.
- You can also cook these in the oven, or on the George Foreman.
- *For a kid friendly sauce omit the adobo sauce, I set a small bowl aside for my son without the adobo sauce and make sauce with the added kick for my husband and I.
Nutrition Facts : Calories 317.1, Fat 9.6, SaturatedFat 3.3, Cholesterol 50, Sodium 2184.9, Carbohydrate 41.6, Fiber 0.5, Sugar 38.1, Protein 19.1
SWEET AND SPICY CHILI PORK CHOPS
From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.
Provided by duonyte
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
- While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
- Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
- Serve garnished with the green onion slices.
- I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.
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