Sweet And Spicy Pork Chop Dinner Food

SWEET AND SPICY PORK CHOPS

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.

DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY

Steps:

• For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
• For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
• Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
• Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

SWEET-AND-SOUR PORK CHOPS

Steps:

• Place pork chops in a 13x9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops.

SPICY-SWEET PORK TENDERLOIN

Steps:

• Mix soy sauce, ginger, and garlic in a small bowl.
• Heat oil in a large nonstick skillet over medium-high heat. Arrange pork slices in a single layer in the skillet. Spoon soy sauce mixture over the pork. Cook pork until completely browned and just slightly pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate, retaining juices in the skillet.
• Stir salsa and raspberry preserves into the drippings in the skillet; cook and stir until slightly thickened, about 30 seconds. Spoon sauce over pork slices and top with cilantro.

MARINATED SPICY PORK CHOPS

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).

SWEET-AND-SAUCY PORK CHOPS

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.

SWEET-AND-SPICY PORK CHOPS

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 CHOP DINNER

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.

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

SWEET 'N' SPICY PORK CHOPS

Steps:

• In a bowl, combine the first six ingredients; mix well. Transfer 3 tablespoons to a resealable plastic bag; cover and refrigerate remaining marinade. Add pork to bag. Seal bag and turn to coat; refrigerate for at least 3 hours., Drain and discard marinade. Broil pork chop 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting several times with reserved marinade. Let stand for 5 minutes before serving.

SPICY & SWEET PORK CHOP STEAKS FOR TWO

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.

SWEET & SPICY PORK CHOP CASSEROLE

Steps:

• Rub pork chops with oil, and sprinkle both sides with tarragon, salt and pepper.
• Heat griddle over high heat, spray with a little vegetable oil, and quickly brown chops on each side to seal in the juices.
• Toss the sliced apples and onions together, then arrange in the bottom of a casserole dish which is large enough to hold the chops in one layer.
• Mix brown sugar and cinnamon together in a bowl, then sprinkle half the mixture over the apples and onions.
• When the chops are nicely browned, add them to the casserole dish, and sprinkle with remaining brown sugar and cinnamon.
• Combine lemon juice and water in a small jug and gently and carefully (so as not to disturb the brown sugar mix) pour this over the chops.
• Dot all over with little knobs of butter.
• Cover casserole dish with a lid or alfoil, and bake in a moderate oven for about and hour, or until tender, uncovering for the last 10 minutes of cooking time.

SWEET N SPICY PORK CHOPS

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.

TROPICAL SWEET AND SPICY PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

SWEET AND SPICY PORK CHOPS

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.