Time 1h40m Yield 6 Number Of Ingredients 13 Steps:
Combine ketchup, soy sauce, sugar, strawberry jelly, horseradish, tomato paste, butter, oil, vinegar, salt, black pepper, and paprika together in a saucepan over low heat; cook and stir until marinade is smooth, about 5 minutes. Place pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for 1 hour. Remove pork chops from marinade, reserving the extra marinade. Light charcoals in the grill and add several bags of fall leaves throughout getting the coals ready for grilling. Place pork chops on the grill when the coals are about halfway ashed over. Baste pork chops with marinade and flip pork chops. Cover grill with lid so smoke from the leaves can permeate the pork chops. Cook until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 1h15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and plums over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.
Time 45m Yield 3 Number Of Ingredients 12 Steps:
Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm. Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.
Time 20m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Cook Chops in the oil until browned on both sides. Add all other ingredients except noodles. Cover & cook until the chops are cooked and tender. Serve with the sauce over the cooked noodles.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
HEAT oil in skillet. Cook chops 10 minute or until browned. ADD soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minute or until chops are done. Serve with noodles.
Time 30m Yield 2 servings. Number Of Ingredients 9 Steps:
Sprinkle pork with salt and pepper. In a nonstick skillet, cook meat in oil for about 3 minutes on each side or until browned; drain. Remove meat; keep warm., In same skillet, cook onion and celery for about 4 minutes or until tender. Stir in the apple cider, vinegar and sage. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.
