Tray Baked Sticky Pork Chops Food

STICKY GARLIC PORK CHOPS

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

STICKY PORK CHOPS

Steps:

• Heat frying pan over medium heat.
• Cook meat for 2 minutes each side, or until meat is well browned.
• Remove meat, set aside - Keep warm -
• Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
• Cook for 3 minutes.
• Return the meat to pan and cook on each side for 1 minute.
• Simmer until the sauce thickens, and pork is cooked through.
• Serve with rice and greens.

TRAY BAKED STICKY PORK CHOPS

Steps:

• Preheat oven to 200°C.
• Heat oil in an ovenproof frying pan. Add chops and cook for 2 minutes each side.
• Pour over the combined hoisin, wine, honey, soy, chilli, ginger and garlic.
• Place in the oven and bake for 20 minutes.

TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS

Steps:

• Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
• While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

PINEAPPLE STICKY PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side.
• Heat the oil in a heavy bottom oven proof skillet until the oil shimmers.
• Pat the chops dry and add them to the hot pan.
• Cook for two minutes on the first side, flip the chop and cook for an additional minute.
• Transfer the chops to a plate.
• Pour the excess oil out of the pan (but don't wipe the pan out).
• Add the sauce mixture, scrape up the browned bits on the bottom of the pan.
• Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes.
• Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce.
• Place the skillet in the oven and cook for 15 minutes.
• Spoon the sauce on top of the pork chops and serve.