Sticky Cola Pork Chops Food

COLA PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the ketchup, cola and brown sugar.
• Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
• Bake for about one hour depending on the thickness of the pork chop.

COCA-COLA PORK CHOPS

Steps:

• Brown the pork chops on both sides and drain.
• Remove from pan.
• Slice onions and fry lightly.
• Remove from pan.
• Pour Coke and other ingredients in the skillet.
• Add pork chops and onions back into the skillet.
• Simmer on low with a lid for 30-45 minutes until liquid is evaporated and a thickened sauce has formed.

STICKY GARLIC PORK CHOPS

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

STICKY PORK CHOPS

Steps:

• Heat frying pan over medium heat.
• Cook meat for 2 minutes each side, or until meat is well browned.
• Remove meat, set aside - Keep warm -
• Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
• Cook for 3 minutes.
• Return the meat to pan and cook on each side for 1 minute.
• Simmer until the sauce thickens, and pork is cooked through.
• Serve with rice and greens.

COLA PORK CHOPS

Steps:

• Place the pork chops in a shallow 3-cup baking dish coated with cooking spray. Top with onion rings. Combine ketchup and cola; pour over chops. , Bake, uncovered, at 350° for 35-40 minutes or until meat is tender. Serve with couscous if desired.

BARBECUED STICKY CHINESE PORK CHOPS

Steps:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

STICKY COLA PORK CHOPS

Steps:

• Bring cola, barbecue sauce and garlic to boil in saucepan; simmer on medium-low heat 12 to 15 min. or until thickened, stirring occasionally. Reserve 1/2 cup sauce mixture to serve with grilled chops.
• Heat grill to medium-high heat. Grill chops and onions 5 to 6 min. on each side or until chops are done (145ºF) and onions are tender, brushing with remaining sauce mixture the last 5 min. Let stand 3 min. before serving.
• Serve chops and onions with reserved sauce mixture.

COLA PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Place pork chops in shallow baking dish, sprinkle with salt and pepper.
• Mix cola, ketchup and brown sugar in a bowl; pour over pork chops.
• Cover and bake for 1 hour (more or less depending on thickness of chops).

STICKY COLA PORK

Steps:

• Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel.
• To make the cola sauce, mix the ingredients together in a bowl and set aside.
• To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.)
• Add the chopped garlic, ginger and spring onions and fry with the pork for 10-20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1-2 minutes, turning the pork to coat in the sticky sauce.
• Serve topped with fresh coriander and sliced chillies with rice or noodles alongside.

PINA COLADA PORK CHOPS WITH TROPICAL FRUIT SALSA

Steps:

• Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour., Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes., Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.), Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

SWEET & STICKY BBQ PORK CHOPS

Steps:

• Mix dressing and crushed pepper until blended. Pour over chops in shallow dish; turn to evenly coat both sides of chops. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chops from marinade; discard marinade.
• Reserve half the barbecue sauce. Grill chops 8 min.; turn and brush with remaining barbecue sauce. Grill 6 min. or until chops are done (145°F), brushing occasionally with reserved barbecue sauce. Remove chops from heat; let stand 3 min. before serving.

CHINESE STICKY PORK CHOPS WITH STIR FRY VEGETABLES

Steps:

• Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
• Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
• Set the oven to 350°F
• Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
• For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
• Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
• Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
• Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.

TRAY BAKED STICKY PORK CHOPS

Steps:

• Preheat oven to 200°C.
• Heat oil in an ovenproof frying pan. Add chops and cook for 2 minutes each side.
• Pour over the combined hoisin, wine, honey, soy, chilli, ginger and garlic.
• Place in the oven and bake for 20 minutes.