PINEAPPLE PORK CHOPS
Pineapple pork chops are a breeze to make and unbelievably delicious. The seasoned pork chops are first seared then cooked in a simple sauce made of pineapples, honey, soy sauce, and garlic. The pineapples become caramelized and the chops are super tender.
Provided by Kristen Stevens
Categories Dinner
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.
Nutrition Facts : ServingSize 1 pork chop, Calories 341 kcal, Sugar 23 g, Sodium 860 mg, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 31 g, Cholesterol 90 mg, UnsaturatedFat 8 g
SWEET AND SOUR PINEAPPLE PORK
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.
COLORFUL PINEAPPLE PORK
Even though I'm cooking to two, I'll still make a small pork roast sometimes and use the leftover meat for this recipe. If you don't have roast left over, this dish can be made with pork tenderloin cutlets, cooked before adding to the recipe.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, combine 1 cup water, sugar, vinegar and salt. Bring to a boil. Reduce heat; add the pork, cucumber, carrot, pineapple, tomato, green pepper and soy sauce. Simmer, uncovered, for 5 minutes or until heated through., Combine the cornstarch and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Calories 410 calories, Fat 11g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 1441mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 3g fiber), Protein 36g protein.
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
PINEAPPLE PORK LOIN
I was in a creative mood last Friday and decided to do some experimenting with pork and pineapple. After mixing the ingredients together and smelling it, I thought I might just have a winner with my family. After it had cooked and cooled a little, I let my girls try it. To my surprise, my 5-year-old, who is very picky, loved it and kept asking for more. I guess I should try to experiment more often.
Provided by Michelle
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place pork loin in a 9x13-inch baking pan.
- Combine pineapple juice, Worcestershire, mustard, and garlic-pepper seasoning in a small bowl. Pour mixture over the pork loin and allow to marinate in a refrigerator for 20 minutes, or up to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove pork from the refrigerator.
- Bake in the preheated oven for 1 hour and 45 minutes. Remove from the oven and pour crushed pineapple on top. Continue to bake until pork is slightly pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Allow to rest for 5 minutes before slicing.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 6.1 g, Cholesterol 68.1 mg, Fat 8.1 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 3 g, Sodium 178.4 mg, Sugar 4.3 g
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