Strawberry Pork Chops Food

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.

CRANBERRY PORK CHOPS II

Steps:

• In a skillet, brown chops slowly in oil; drain.
• Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

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.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
• In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
• In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
• Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.

PORK WITH STRAWBERRY-PORT SAUCE

Steps:

• In a large skillet, heat butter over medium-high heat. Add onions, 3/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until tender. Stir in spreadable fruit, wine, vinegar and mustard. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Add tomatoes; cook 2-3 minutes or until softened. Stir in basil and lime juice., Sprinkle chops with remaining salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.

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.

CRANBERRY PORK CHOPS I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
• In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
• Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

STRAWBERRY PORK CHOP FIESTA BY CHEF GUY FIERI

Steps:

• For honey mustard sauce, combine beer, honey and mustard in a small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 2 to 4 minutes or until slightly thickened and reduced by 1/3. Stir occasionally to prevent over boiling. Makes about 1/4 cup.
• If necessary, trim and discard surface fat from pork chops. Place pork chops on cutting board. Cover chops with plastic wrap. Starting from the narrow end of each pork chop, pound chops to 1/4 inch thickness using the flat side of a meat mallet. Remove plastic wrap. Near a narrow end of each flattened pork chop, layer 1 tablespoon of roasted pepper, 1 tablespoon artichoke hearts, 2 teaspoons cream cheese, 2 or 3 slices of jalapeno, and 2 or 3 slices of strawberries. Tightly roll pork to enclose filling ingredients. Set rolls aside.
• Preheat gas grill to medium heat for direct grilling. Cut four 12 x 12 inch pieces of heavy foil. Lay out 4 slices of bacon by placing them 1/4 inch on top of each other in a shingled fashion. Near a short edge of the shingled bacon, place 1 pork roll. Using the foil to help lift bacon, roll bacon around pork roll. Drizzle balsamic vinegar evenly over pork rolls. Now wrap with the same foil to seal it up and set pork roll aside. Repeat wrapping remaining pork rolls with remaining bacon.
• Place foil packets, folded seam up, on grill rack. Close lid and grill for 20 minutes or until internal temperature reaches 160 degrees F. Remove foil packets from grill and remove foil from pork rolls; discard juices and foil. Return pork rolls to grill, brush with mustard sauce. Continue grilling, uncovered for 2 to 4 minutes or until bacon is crisp, turning occasionally (watch carefully, bacon drippings may cause flames). Transfer pork rolls to carving board. Loosely cover with foil; let rest for 5 minutes. Cut into 3/4 inch thick slices; serve with remaining mustard sauce.