Strawberry Pork Chops Food

LESLIE'S STRAWBERRY BREAKFAST CHOPS

Steps:

• In a small saucepan, combine the strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through.
• Melt butter in a medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry the chops until browned on each side, then continue to cook over medium heat until no longer pink, and the juices run clear.
• Serve chops with sauce poured over, and garnish with fresh strawberries.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. , In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. , Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.

PORK CHOPS WITH A STRAWBERRY BALSAMIC SUACE

Steps:

• Mix together the oil, balsamic vinegar, garlic, rosemary, salt and pepper. Add the pork chops and coat the surface with the marinade. Let pork chops marinade for at least 2 hours.
• Start the grill and cook the pork chops.
• Add the butter to a pan. Add in the strawberries, if real big cut in half or quarters. Add the balsamic vinegar with the honey. Cook for 3 - 4 minutes. Place on top of pork chops.

PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

SPICY STRAWBERRY SYRAH-GLAZED PORK CHOPS

Steps:

• In a small non-reactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
• Simmer over low heat until reduced to 3/4 cup. Strain into clean saucepan.
• Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.
• Heat oven to 400°F.
• Season pork chops with salt and pepper.
• In ovenproof skillet, heat oil; sear pork chops on both sides.
• Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.
• Gently heat fresh strawberries in syrah glaze.
• Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
• Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.
• In medium skillet, sauté couscous in olive oil until golden; remove from heat.
• Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
• Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.

GRILLED PORK CHOPS WITH STRAWBERRY BBQ SAUCE

Steps:

• Toss strawberries with 1 Tbsp. dressing. Pour 3 Tbsp. of the remaining dressing over chops in shallow dish; turn to evenly coat both sides of chops. Refrigerate strawberries and chops 1 hour.
• Heat grill to medium-high heat. Thread strawberries onto skewers. Grill 1 to 2 min. or until softened and slightly charred, turning frequently. Place strawberries in medium bowl; mash until smooth. Add barbecue sauce and remaining dressing; mix well. Reserve half the barbecue sauce mixture to serve with the grilled chops.
• Remove chops from dressing; discard dressing. Grill chops 5 min.; turn. Brush with half the remaining barbecue sauce mixture; grill 5 to 6 min. or until chops are done (145°F), brushing with remaining barbecue sauce mixture for the last few minutes. Remove chops from grill. Let stand 3 min.
• Serve chops with reserved barbecue sauce mixture.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
• In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until browned. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear.
• Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.