TANGY PORK CHOPS
When my husband and I had our first child, we found this recipe so convenient. I could start it during nap time and we'd enjoy an easy, satisfying dinner that night. -Karol Hines, Kitty Hawk, North Carolina
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.
Nutrition Facts : Calories 349 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 4g fiber), Protein 32g protein.
TANGY TENDER PORK CHOPS
I have used this recipe for many years and always get compliments when I serve it. The saucy onion-and-pepper topping compliments the chops. -Thomas Maust, Berlin, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray., In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes., Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes., Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 284 calories, Fat 12g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 469mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
GRILLED SWEET AND TANGY PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 17
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.
SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
- Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
- Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
- Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
- Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
- Serve the vegetables and sauce with the pork and garnish with dill.
DELICIOUS TANGY PORK CHOPS
This is a variation of the 'Tangy Chicken' recipe here on Allrecipes.com. It's fast and easy. It makes the chops very juicy and tender. You may be put off by the lemon, but you really don't taste it that strong, it's overpowered by the Worcestershire Sauce. It seems the acid in the lemon helps make the more meat tender and helps the flavor soak in. The garlic is just a hint also, not too strong at all! Garlic powder could also be used.
Provided by Doonze
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the pork chops from the marinade directly to the grill. Discard the marinade.
- Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.4 calories, Carbohydrate 9.9 g, Cholesterol 106.6 mg, Fat 36.5 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 6.6 g, Sodium 400.5 mg, Sugar 4.2 g
TANGY GRILLED PORK CHOPS
"My sister gave me the recipe for this easy five-ingredient marinade," writes Bernice Germann of Napoleon, Ohio. "It keeps the meat so moist and tasty...now it's the only way my husband wants his pork chops prepared."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once. , Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
Nutrition Facts :
TANGY PORK CHOPS
This is a recipe that I use when I am tired of BBQ sauce and want to add flavor to my chops.
Provided by HeatherB
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 225.2 calories, Carbohydrate 5.2 g, Cholesterol 59.1 mg, Fat 11.6 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 3.2 g, Sodium 358.6 mg, Sugar 3.8 g
VEGETABLE PORK CHOP DINNER
My family loves these savory chops served with mashed potatoes and salad. This meal is perfect for cold winter evenings.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear.
Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 31g protein.
PORK CHOPS WITH TANGY ONION SAUCE
QUICK AND EASY! The "to die for" sauce perks up the pork chops from the ordinary! Goes well with any vegetable for a quick 30-minute meal. Dear Hubby loves this dish!!
Provided by Seasoned Cook
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper pork chops. Place in skillet with vegetable oil. Fry on low heat until done. Remove chops.
- Place onions in skillet and saute. Pour off any excess oil.
- Place chops back in skillet and add remaining ingredients. Cover with lid and cook on LOW heat for approximately 15 minutes.
- Serve pork chops with sauce on top.
- ENJOY!
TANGY PORK CHOPS
Make and share this Tangy Pork Chops recipe from Food.com.
Provided by Bluenoser
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chops in slow cooker.
- Sprinkle with salt and pepper.
- Add onions, celery, green pepper and tomatoes.
- Combine ketchup, vinegar, Worcestershire sauce, lemon juice, bouillon and sugar.
- Pour over vegetables.
- Cover and cook LOW 5-6 hours
- Mix cornstarch and water til smooth.
- Stir into liquid in slow cooker.
- Cover and cook on high 30 minutes til thickened.
- Serve over rice if desired.
Nutrition Facts : Calories 366.8, Fat 14.8, SaturatedFat 5.1, Cholesterol 75.1, Sodium 1187.4, Carbohydrate 34.9, Fiber 3, Sugar 23, Protein 25.2
CRUNCHY PORK CHOPS WITH TANGY DIPPING SAUCE
Steps:
- 1. In a small bowl, whisk the ketchup, Worcestershire sauce, and soy sauce and reserve.
- 2. In a shallow dish, beat the egg. Place the flour and crumbs in two separate shallow bowls. Sprinkle the pork with salt and pepper. Working with one piece at a time, dredge the pork in the flour to coat and shake off excess. Dip in the egg and let excess drip off. Finally, dredge in the panko until well coated. Transfer to a large clean plate. Repeat with the remaining ingredients.
- 3. Fill a large, heavy skillet with oil to a depth of ¼ inch. Heat over medium heat until hot but not smoking. Add two pork chops; do not crowd the pan. Cook until golden brown on the bottom, about 3 minutes, then carefully turn the pieces over. Cook until golden brown and cooked through, about 3 minutes, then transfer to paper towels to drain. Repeat with the remaining pork, adding and heating more oil if necessary. Serve the pork with the dipping sauce.
- 4. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
CHINESE STICKY PORK CHOPS WITH STIR FRY VEGETABLES
Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.
Provided by English_Rose
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 483.5, Fat 29.1, SaturatedFat 7.2, Cholesterol 75, Sodium 1597.9, Carbohydrate 29.6, Fiber 2.1, Sugar 19.8, Protein 26.4
TANGY GRILLED PORK CHOPS
A marinade in the fridge gives these bone-in pork chops their excellent flavor. Grill, serve-and bask in the compliments.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix first 3 ingredients; pour over chops in shallow dish. Refrigerate 1 hour to marinate.
- Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (145ºF).
- Remove chops from grill. Let stand 3 min. before serving.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
TANGY CITRUS PORK CHOPS
Make and share this Tangy Citrus Pork Chops recipe from Food.com.
Provided by Captains Lady
Categories Pork
Time 1h
Yield 2 pork chops, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease an 8 x 8 glass pan. Set aside.
- Sear pork chops until outsides brown. Place in glass pan.
- In separate bowl mix together remaining ingredients. Pour over pork chops.
- Bake for 40 minutes, turning chops every 10 minutes.
- Remove pork chops from oven and drain liquid into a saucepan. Leave chops in glass pan and tent with foil to keep warm.
- Place saucepan over med-low heat and simmer for 10-15 minutes or until sauce is your desired consistency. Place chops in sauce and flip several times until well coated and warmed.
TANGY CROCK POT PORK CHOPS
Make and share this Tangy Crock Pot Pork Chops recipe from Food.com.
Provided by Danielle K.
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chop in a slow cooker; sprinkle with salt and pepper.
- Add onions, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables.
- Cover and cook on LOW 5-6 hours.
- Mix cornstarch and water until smooth; stir into slow cooker.
- Cover and cook on high for 20 minute or until thickened.
- Serve over rice.
Nutrition Facts : Calories 360.9, Fat 14.7, SaturatedFat 5, Cholesterol 75.1, Sodium 1146, Carbohydrate 33.5, Fiber 2.6, Sugar 22.1, Protein 24.9
SAUCY PORK CHOPS WITH VEGETABLES
These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
TANGY PORK CHOPS WITH VEGETABLES
I didn't like the 'traditional' style of pork chops, so I experimented and discovered this recipe. My family loves it and never went back to traditional. And it's easy!
Provided by BUTLER57
Categories Braised Pork Chops
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
- Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve topped with the vegetables.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 10.5 g, Cholesterol 48.2 mg, Fat 7.3 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 152.5 mg, Sugar 4.6 g
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