Time 30m Yield 4 Number Of Ingredients 9 Steps:
Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes. Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 29m Yield 4 servings Number Of Ingredients 17 Steps:
Preheat the grill to medium-high heat. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren’t rubbing the chops. Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving. Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use. You can store the remaining Seasoning Salt in an airtight container for up to 6 months. In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
Time 25m Yield 2 servings. Number Of Ingredients 9 Steps:
In a large skillet, brown pork chops in oil. Combine the remaining ingredients; add to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pork juices run clear. Spoon sauce over pork chops.
Time 30m Yield 2 servings. Number Of Ingredients 7 Steps:
Mix beer, ketchup and brown sugar. Sprinkle pork chops with salt and pepper., In a large skillet, heat oil over medium heat; brown chops on both sides. Add beer mixture to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 1-2 minutes. Remove chops from pan; keep warm., Return sauce to a boil; cook and stir until slightly thickened. Serve over pork.
Time 5h45m Yield 4 servings. Number Of Ingredients 15 Steps:
Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).
Time 45m Yield 2 Number Of Ingredients 5 Steps:
Preheat a grill to medium heat. Put apple in a pan with water and sugar. Cover and cook on low heat, stirring occasionally, for 10 to 20 minutes until cooked and pulpy. Place pork chops under a preheated grill and cook for 5 to 10 minutes on each side. Cover each pork chop with some of the apple sauce mixture then with cheese. Return to grill and cook until cheese melts and is bubbling.
Time 25m Yield 1 serving. Number Of Ingredients 7 Steps:
In a bowl, combine the first six ingredients; mix well. Transfer 3 tablespoons to a resealable plastic bag; cover and refrigerate remaining marinade. Add pork to bag. Seal bag and turn to coat; refrigerate for at least 3 hours., Drain and discard marinade. Broil pork chop 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting several times with reserved marinade. Let stand for 5 minutes before serving.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 15 Steps:
First mix all the spices. Then put half of the spice mixture and the garlic cloves on the pork chops. Leave them for 1 hour. Brown the pork chops in a skillet with the oil and then put them in a casserole dish.Add the remaining spice mix. Put the butter in the skillet then the maple syrup and arrange the onion rings. Cook until tender. Place the onions on the pork chops. Add half of the coke in the skillet and then add the apple and cook until tender. Place the apples on the pork chops and add the remaining coke. Cover with foil and place in the oven for 40 minutes at 330°F.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown chops for 3 minutes on each side over medium-high heat. In a small bowl, combine the beer or broth, ketchup and brown sugar. Pour over pork; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 155 degrees F. Remove chops and keep warm. Simmer sauce until reduced. Serve pork chops with sauce spooned over the top.
Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Trim pork chops of excess fat. In a covered skillet, brown pork chops in butter and olive oil. Drain and seperate pineapple chunks from juice, reserving juice. Mix reserved juice, vinegar, and brown sugar until sugar is dissolved. When pork chops have browned, add pineapple chunks and juice mixture to pan, cover, reduce heat to medium low and simmer until tender (about 30 minutes). When chops are tender, remove from pan and cover to keep warm. Mix corn starch with warm water and thicken remaining juice mixture, adjusting thickness as desired. Plate chops and top with thickened sauce.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack. Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot. Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat. Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don’t burn, but remember the sugar is going to bubble and get dark, so account for that–just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are. Hope you enjoy.
Time 30m Yield 2 Number Of Ingredients 6 Steps:
Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown chops for 3 minutes on each side. In a small bowl, combine the beer or broth, ketchup and brown sugar. Pour over pork; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Remove chops and keep warm. Simmer sauce until reduced to 1/2 cup, about 5 minutes. Serve with pork chops.
Time 25m Yield 2 serving(s) Number Of Ingredients 13 Steps:
In a small bowl, combine jerk seasoning (you can vary the amount based on how spicy you like your food and how thick of a “crust” you want on your pork chop), cinnamon, garlic powder, salt, pepper, red pepper, soy, vinegar and oil. Rub inside pocket of each chop with a small amount of this mixture. Rub outsides of chops with mixture generously. At this point you can continue with the recipe or refrigerate for a couple of hours to allow flavors to permeate the chops. I leave them uncovered in the fridge so the crust will dry out a bit. Preheat grill for high and direct heat (we love charcoal and will sometimes add soaked applewood chips for more flavor). Allow chops to come back to room temperature if you refrigerated them. Rub inside of chop lightly with some brown sugar and more heavily crust the outside with brown sugar. Open chops and grill for 2-3 minutes (cooking the INSIDE pocket of the chop) Remove from grill and stuff each with 2 slices of cheese and 2-3 slices of tomato. Secure chop closed with toothpicks or skewers that have been soaked in water. Grill each side of pork chop for an additional 3-4 minutes depending on thickness of chop and how well you like your chops done. You may pat a bit more brown sugar on as you flip to give even more of a glaze to the chop. Allow chop to stand for a couple of minutes once done grilling as they will continue to cook and redistribute juices.
Time 30m Yield 2 Number Of Ingredients 6 Steps:
Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown chops for 3 minutes on each side. In a small bowl, combine the beer or broth, ketchup and brown sugar. Pour over pork; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Remove chops and keep warm. Simmer sauce until reduced to 1/2 cup, about 5 minutes. Serve with pork chops.
