Time 25m Number Of Ingredients 9 Steps:
Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper. Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side. While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl. Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water. Serve the pineapple pork chops with a little cilantro over the top.
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 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture., Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear.
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 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 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 45m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large shallow bowl, combine the flour, salt and pepper. Add pork chops and toss to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13x9-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350° for 20 minutes., Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Pour over pork. Bake, uncovered, 5-10 minutes or until meat juices run clear.
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 45m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top. Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).
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 8h30m Yield 6 Number Of Ingredients 8 Steps:
In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating. Prepare an outdoor grill for high heat, and lightly oil grate. Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve. Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder. Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes. Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice. Photograph by Justin Walker
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a bowl, mix together plum sauce, pineapple juice, ginger, rice vinegar and salt. Set aside 1/4 cup of the sauce and put it in the fridge. Pour the remaining sauce in a shallow glass pan. Add the pork chops and turn them to coat well. Cover with saran-wrap and let marinate in the fridge for 1 hour. (You can prepare the pork chops until this step and cover them and put in the fridge until the next day). Preheat the bbq to medium heat. Ligthly oil the grill and put the pork chops and baste with the marinade. Close the cover and cook for about 10 minutes or until that the pork chops are browned but lightly pink inside. (turn the pork chops and baste with marinade at mid cooking). While the pork chops are cooking, put the pineapple slices on the grill of bbq and cook for about 2 minutes on each side or until that they have marks. Serve the pork chops with pineapple slices.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat. Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts. Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm. Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.
Time 45m Yield 4-5 serving(s) Number Of Ingredients 7 Steps:
Sprinkle porkchops with salt and pepper to taste. Brown chops well on both sides in butter in a large skillet. Add pineapple and juice. Reduce heat , cover and simmer for 20min or until tender. Stack the chops to one side of skillet. Add water and salt. Bring to a boil then stir in rice. Cover and remove from the heat. Let stand 5 minutes.
Time 8h25m Yield 4 Number Of Ingredients 6 Steps:
Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
Sprinkle pork chops with seasoned salt. In a large skillet, heat oil over medium-high heat. Brown pork chops on both sides., In a small bowl, mix preserves, chardonnay and mustard; add to pan. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
Time 1h Yield Serves 4 Number Of Ingredients 0 Steps:
Heat oven to 350 degrees. Trim fat from pork chops and lightly sprinkle both sides with salt. Place pork in ungreased casserole or baking dish. Mix two tbsp juice with the brown sugar and nutmeg; spoon half of mixture over the pork. Top with pineapple slices, spoon remaining mixture over pineapple. Cover and bake for 30 minutes. Uncover and spoon sauce over pork occasionally. Bake for a further 15 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
*** Note: If you have honey mustard in stock , just use 1 tablespoon of.honey mustard instead of combining dijon mustard and honey. In a bowl, combine pineapple, mustard, honey, garlic and salt Place mixture in a large resealable plastic bag. Add the pork chops to the bag, seal the bag and turn to coat pork chops. Refrigerate pork chops in the bag and remaining mixture separately for up to 24 hours. In a nonstick skillet, brown pork chops in the canola oil for apx 5 minutes per side (depending on thickness of pork chops ) over a medium heat. . Add reserved pineapple mixture to the skillet, reduce heat to low and cover and cook for 8 - 10 minutes or until juices run clear. Enjoy !
More about “pineapple pork chops recipes”
Time 1h20m Yield 4-5 serving(s) Number Of Ingredients 11 Steps:
Heat frying pan and greese lightly. add chops and brown, Drain off all fat. Sprinkle meat with soup mix and gradually blend in 1 3/4 cup water. add green pepper, Pineapple,ketchup,vinegar,brownsugar,soya sauceand mustard. Mix well cover simmer stiring occasionally until pork is real tender appox 1 hour -2 hours longer it sits the more tender it is . Blend cornstarch with remaining 1/4 cup water, add to thicken cooking 10 minutes longer. Serve over hot rice or Potatoes yummmmmmmy.
