Best Honey Pork And Peppers Recipes

HONEY PORK AND PEPPERS

Honey Pork and Peppers image

Meet the Cook: I'm always trying new recipes on my husband and son, 16. This easy, quick and delicious one is a keeper - a nice change from pork roast or pork chops. -Carol Heim, Nokesville, Virginia

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons canola oil
1 envelope (.87 ounce) brown gravy mix
1 cup water
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 medium onion, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
Hot cooked rice

Steps:

In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY image

Categories Pork

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large jalapeno chiles, stemmed
2 large garlic cloves, peeled
7 tablespoons olive oil
1/4 soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork loin chops, about 1/2 inch thick
10 asparagus spears, trimmed, cut into 1 1/2 inch pieces
3 large garlic cloves, minced
1 medium zucchini, halved length wise, cut crosswise into 1/4 inch thick diagonal slices
1 yellow summer squash, halved length wise, cut crosswise into 1/4 thick diagonal slices
1 small red bell pepper, seeded cut into strips

Steps:

Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.