Best Sweet Tangy Bbq Pork Steaks Recipes

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GRILLED SWEET AND TANGY PORK CHOPS



Grilled Sweet and Tangy Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 17

Four 1 1/2-inch thick center cut bone in pork chops
Neely's Seasoning Salt, recipe follows
Sweet and Tangy Glaze, recipe follows
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

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.

SWEET BARBECUED PORK CHOPS



Sweet Barbecued Pork Chops image

I often prepare a double recipe of these tangy bbq pork chops, then freeze half to keep on hand. They're so easy and taste so fresh, family and friends never guess this quick entree was frozen! -Susan Holderman, Fostoria, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 5

2 tablespoons canola oil
8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

Steps:

  • In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

Nutrition Facts : Calories 282 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 533mg sodium, Carbohydrate 41g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

TANGY SWEET AND SOUR PORK SHOULDER STEAK BAKE



Tangy Sweet and Sour Pork Shoulder Steak Bake image

You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 lbs pork shoulder steaks (about 1-inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 large green bell pepper, seeded and sliced
1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)
1 3/4 cups ketchup
2/3 cup honey
1/2 cup cider vinegar
1/4 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 lemons, juice of, fresh
2 tablespoons mustard powder (can use a little more)
2 -3 teaspoons bottled horseradish sauce

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Season the steaks with seasoning salt or white salt and pepper.
  • Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
  • Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
  • Top the steaks with green bell pepper slices.
  • In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
  • Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
  • Pour the sauce over the browned pork steaks in the baking dish.
  • Cover tightly with heavy foil.
  • Bake for 1 hour.
  • Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • Skim off any fat from the top of the sauce.

Nutrition Facts : Calories 686.9, Fat 22.7, SaturatedFat 7.6, Cholesterol 202.6, Sodium 1188.4, Carbohydrate 59.7, Fiber 1.8, Sugar 51.6, Protein 61.9

SWEET & TANGY BBQ PORK STEAKS



Sweet & Tangy BBQ Pork Steaks image

I was thinking about Lambert's Restaurants "Home of the Throwed Rolls" and how much I like their barbeque pork steak. So instead of driving the 6 hours to the nearest Lambert's to Chicago, I decided to give it a try myself. It turned out so well that I thought I should share the recipe. And it's very easy. I've been snooping around in the shadows on this site for a long time but you've finally inspired me to share as well. Hope you enjoy this as much as my family did. The rib rub and sauce listed are completely customizable...feel free to use whatever you have on hand and it'll still be great. This just happens to taste like Lambert's. =)

Provided by Chef Chitown Ray

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 lbs pork sirloin roast, steaks cut about 1/2-inch thick
1/2 cup of dry rib rub seasoning
2 cups of kraft open pit sweet & tangy barbecue sauce

Steps:

  • Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides!
  • Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;).
  • Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
  • Pour BBQ sauce in a shallow dish and dredge steaks in the sauce.
  • Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste.
  • Remove from grill and let rest a few minutes and serve.
  • If you've got any rolls, feel free to toss them across the room! Enjoy!

CHRISTINE'S HAWAIIAN PORK STEAKS



Christine's Hawaiian Pork Steaks image

Porks steaks, pineapple and green pepper smothered in a sweet and tangy sauce. I came up with this recipe to have something different on pork steaks and combining several other recipes. Note: You can use regular preserves and brown sugar if wanted you may need more brown sugar.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 11

4 pork steaks
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup crushed pineapple
3 minced garlic cloves
1 1/2 teaspoons soy sauce
3 tablespoons sugar-free peach preserves
3 tablespoons sugar-free apricot preserves
1 tablespoon Splenda brown sugar blend
1 large green pepper, sliced thin
1/2 cup water

Steps:

  • Preheat oven to 350.
  • Spray 2 - 9x13-inch cake pans with cooking spray.
  • Lay the pork steak in the pans.
  • Mix the sauce together and pour equal amounts over each steak.
  • Cover with foil and bake for 1 hour.

Nutrition Facts : Calories 289.2, Fat 6.9, SaturatedFat 2.3, Cholesterol 66.6, Sodium 779.6, Carbohydrate 38.5, Fiber 1.7, Sugar 27.7, Protein 22.8

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