Time 50m Yield 4 Number Of Ingredients 8 Steps:
Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside. Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside. In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
Time 55m Yield 4 servings. Number Of Ingredients 16 Steps:
In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink., Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Time 1h15m Yield 4 servings Number Of Ingredients 23 Steps:
Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside. Meanwhile, make the sweet and sour sauce: In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste. Heat oil in a Dutch oven to 350 degrees F. Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy. In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper. Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary. Drain the onion and add to the pineapple relish. Serve with the pork chops.
Time 27m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time). Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl. Pat pineapple rings dry. Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate. Pat pork chops dry and lightly season both sides with salt and pepper. Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat. Marinate in the refrigerator for at least 4 hours. In a pie pan, toss the bread crumbs and paprika. Dredge pork chops in bread crumb mixture, coating both sides. Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes. Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.
Time 1h5m Yield 6 servings. Number Of Ingredients 11 Steps:
In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.
