Sweet And Spicy Pork Chops 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.

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 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.

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.

SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)

Steps:

• Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
• Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
• Arrange the pork chops on a platter and drizzle with the glaze.

GRILLED SWEET AND TANGY PORK CHOPS

Steps:

• Preheat the grill to medium-high heat.
• Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
• Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
• Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
• You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
• In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

SWEET AND SPICY CHILI PORK CHOPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
• While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
• Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
• Serve garnished with the green onion slices.
• I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

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 AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

BRINED SWEET AND SPICY PORK CHOPS

Steps:

• Mix all ingredients for brine in a large non-reactive container, making sure salt and sugar are dissolved well. Place pork chops in brine and place in refrigerator overnight.
• Once you are ready to cook, rinse pork chops and pat dry. Season with salt and cracked black pepper (make sure not to add too much salt because the pork chops absorb salt from the brine as well.).
• Heat a skillet and melt the butter. Once the pan is hot, add pork chops and cook until done, adding more butter if needed. Once pork chops are done, remove from skillet and set aside.
• Add jalapeño strips and cook for about 2 minuted to release the flavor. Add more butter if needed.
• Add pineapple chunks, reserving the juice. Add grape tomatoes. Cook for about 1 minute.
• Add half the pineapple juice to the skillet. In a mixing bowl, combine the cornstarch with the remaining pineapple juice. Once the mixture in the skillet starts to lightly simmer, add the cornstarch mixture and let the sauce thicken.
• Serve and enjoy!

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).

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 '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 PORK CHOPS

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.

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 APPLE-MUSTARD PORK CHOPS

Steps:

• In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
• Combine apple butter, mustard, cumin, salt and pepper.
• Spoon over pork chops.
• Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
• Remove chops and keep warm.
• Leave sauce in skillet.
• Add apples, onions and vinegar to skillet.
• Stir.
• Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
• Spoon apple mixture over warm pork chops and serve.