Time 30m Yield 4 servings. Number Of Ingredients 5 Steps:
In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.
Yield 4 servings Number Of Ingredients 8 Steps:
In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt). Rub the pork chops in the spices generously. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.) Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through. Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice. Enjoy!
Time 15m Yield 6 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended. Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Time 1h50m Yield 4 servings Number Of Ingredients 19 Steps:
Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours. Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender. Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob. Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:
Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Preheat grill for medium heat and lightly oil the grate. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 25m Yield 8 servings. Number Of Ingredients 8 Steps:
In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.
Time 25m Yield 4 servings. Number Of Ingredients 3 Steps:
In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
Time 55m Yield 2 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a medium skillet or saucepan over medium heat. Stir in maple syrup, brown sugar, and honey; bring to a simmer. When glaze is rapidly simmering, turn off heat. Pour water into a 9x13-inch baking pan. Place pork chops in the water and surround with peach and bell pepper slices. Slowly pour glaze over chops, peaches, and peppers. Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 1h10m Yield Yield: 2 servings Number Of Ingredients 7 Steps:
Combine the first 5 ingredients in a food processor. Preheat a wood-fire grill. Brush the pork chops with the glaze and cook over the wood-fire grill.
Time 35m Yield 2 servings Number Of Ingredients 5 Steps:
Preheat oven to 500 degrees F. In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them. Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F. When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.
Time 1h20m Yield 3-6 serving(s) Number Of Ingredients 9 Steps:
Rinse chops with cold water and pat dry. Sprinkle chops with salt and pepper. Dust with cornstarch on each side. Brown chops on both sides in a little oil. Place pork chops in single layer in lightly greased casserole dish. Place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice. Mix ketchup, brown sugar and water together. Pour sauce over chops, turning chops to make sure they are covered with sauce. Bake at 350 degrees Fahrenheit for about 1 hour, or until chops are tender. Turn chops after 30 minutes and baste with sauce. Check occasionally to prevent burning. Add a little water if necessary.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops.;. Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately. NOTES: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper. Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side. While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine. Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top. Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 25m Yield 3 serving(s) Number Of Ingredients 6 Steps:
Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season. Place 1 tbsp of the butter in a saute’ pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat. Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
- This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Pat pork chops dry with paper towels, and season with salt and pepper. Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine. When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork chops from heat and cover to keep warm. Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes. Drizzle pan-fried chops with balsamic glaze and serve warm.
Time 30m Yield 6 serving(s) Number Of Ingredients 6 Steps:
MIX cornstarch and water in cup until smooth. HEAT margarine in skillet. Add chops and cook until browned. ADD soup and sugar. Heat to a boil. Cover and cook over low heat 5 minutes or until done. REMOVE chops and keep warm. Add cornstarch mixture. Cook until mixture boils and thickens, stirring. Serve over chops.
Time 30m Yield 2 serving(s) Number Of Ingredients 13 Steps:
For the Chops. Season pork chops with salt and pepper on both sides. Heat olive oil in pan. Sear chops for 3-4 minutes on each side. Add in balsamic vinegar and orange marmalade. Reduce heat to simmer, cover, and cook for about 7 minutes. For the French Beans & Olive Tapenade. Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside. Bring a pot of water to a boil. Add in the french beans and boil for a minute. Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process. Just before serving, sauté the chopped shallots and french beans in a little olive oil. Top off with the tapenade, give a quick stir, and take off the heat. Serve while hot.
Time 1h45m Yield 6 servings Number Of Ingredients 17 Steps:
For the chops, in deep glass dish large enough to hold all the chops, combine all ingredients but the chops and oil. Add 6 cups boiling water, mix well, and cool. Add chops to cooled brine, cover, and refrigerate for 48 hours. For the glaze, combine all ingredients but butter in saucepan, and bring to boil over medium-high heat. Cook until mixture reduces to almost a syrupy consistency, for 20 to 25 minutes. Set aside. Prepare grill, indoors or out. Remove chops from brine; dry with paper towels. Bring brine to boil in saucepan; set aside. Brush chops generously with oil. Sear on both sides on grill, and then cook away from hottest part of grill, turning to cook both sides. Brush chops often with brine to keep moist. Cook for 15 to 20 minutes, or until all the pink is gone. Just before the chops are cooked, warm the glaze slightly; whisk in the butter. Brush over the chops; serve with cranberry relish or compote.
