Best Portuguese Oven Baked Pineapple Pork Chops Recipes

PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)

Steps:

• Prepare Portuguese-Style Paste (see recipe I posted).
• Place pork chops in a shallow glass dish and rub pepper paste over both sides.
• Pour wine over the chops.
• Cover and refrigerate for at least six hours or overnight, turning once or twice.
• Drain marinade into a small saucepan.
• Add oil and bring to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• Stir in pepper and salt.
• Measure out 1/4 cup sauce for basting.
• Keep remainder warm.
• Meanwhile, heat grill to medium-high.
• Lightly oil grill rack.
• Place the chops on the grill.
• Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• Serve immediately, passing remaining pepper sauce separately.
• Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
• Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• Serves 6.

PORTUGUESE PORK CHOPS

Steps:

• Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
• Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
• Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.

OVEN-BAKED PINEAPPLE PORK CHOPS

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.

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

PORTUGUESE OVEN-BAKED PINEAPPLE PORK CHOPS

Steps:

• 1. Preheat the oven to 350ºF (180ºC).
• 2. Season the chops with salt. Mix together the garlic, rosemary, bay leaf, pepper and white wine. Add the chops and let marinate in the refrigerator about an hour.
• 3. FOR THE RICE: Place the olive oil, chopped onion and peas in a medium saucepan, and sauté over low heat until onion starts to turn slightly browned. Increase heat to high and add the water, and let it reach a boil. When it starts to boil, reduce heat to medium and let it simmer about 15 minutes. Then reduce heat to low, add the rice and salt, stir well, and let simmer, covered, for about 10 minutes or until rice is tender and has absorbed all the liquid.
• 4. FOR THE PORK CHOPS: Add chops and marinade to a baking pan, then add the onion slices to the pan. Drizzle olive oil on top, and roast in preheated oven for 25 minutes.
• 5. Meanwhile, cut the pineapple slices into pieces and set aside.
• 6. Briefly remove the baking pan from the oven and add the pineapple pieces. Return pan to the oven more 5 minutes until the chops start to turn slightly golden brown.
• 7. Remove the baking pan from the oven and serve the chops with the cooked rice.