HOISIN FIVE-SPICE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
- Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
- Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
- Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.
SPICY SWISS BLISS VENISON OR PORK CHOPS
I received this recipe from a co-worker. It is a really great way to serve venison, but if you prefer, pork chops work just as well.
Provided by Jellyqueen
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly after the food is arranged in the dish.
- Preheat oven to 350 F.
- Spread center of foil with margarine.
- Cut steak into serving portions and arrange, slightly overlapping on foil.
- Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.
- Mix the Steak Sauce with the reserved tomato juice and cornstarch.
- Pour over meat and vegetables.
- Bring foil up over and double fold edges to seal tightly.
- Bake 2 hours.
- Roll back foil and sprinkle with chopped fresh parsley.
SWISS-STYLE PORK TENDERLOIN
I enjoyed this simple and delicious pork cutlet dish, (Zuri G'schnetzlets), in Switzerland in a home near Zurich. It was one of the few times I enjoyed a meal so much that I insisted on the recipe. Traditionally it's served on a bed of steaming hash browns.
Provided by Ruth's Chris
Categories World Cuisine Recipes European Swiss
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter over medium-high heat in a large pan. Add onion and garlic; cook and stir until onion is semi-translucent, about 5 minutes. Reduce heat to medium-low and stir in wine, heavy cream, and bouillon.
- Heat a separate pan over medium-high heat. Season pork with salt and pepper. Sear pork slices in the hot pan, about 2 minutes per side. Transfer pork to cream sauce.
- Let pork simmer in sauce until slightly pink in the center, 10 to 12 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 420.4 calories, Carbohydrate 6.4 g, Cholesterol 145.8 mg, Fat 30.5 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 18.3 g, Sodium 432.8 mg, Sugar 1.8 g
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
SPICY PORK CHOPS
Spicy tomato sauce easily livens up plain old pork chops.
Provided by BARRIGERJ
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
- Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 12.6 g, Cholesterol 58.9 mg, Fat 11.1 g, Fiber 3.3 g, Protein 25.7 g, SaturatedFat 3.2 g, Sodium 429.3 mg, Sugar 5.9 g
SAVORY SWISS CHARD WITH PORK CHOPS AND POTATOES
A favorite ... This came from a little cook book a girlfriend sent me for a Christmas present one year. Now I added my twist, but basically, this was the recipe. A one dish wonder. Now I love swiss chard and kale and I think they are way under used, so I absolutely love this dish. Now the original dish didn't have potatoes, but I love to add some sliced new potatoes to this dish and it makes it a complete dish. Add some fresh homemade or a good bakery loaf of pumpernickel and roasted peaches over vanilla ice cream for desert.
Provided by SarasotaCook
Categories Pork
Time 40m
Yield 4-8 Dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
- Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
- NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
- Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
- Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
- Bake -- 400 degrees for 20-30 minutes until the chops are done.
- Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
- Just Enjoy!
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
SWEET-AND-SAUCY PORK CHOPS
This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Quick & Easy Capers Garlic Pork Chop Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 10
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.
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