HAWAIIAN PORK CHOPS
Looking for a great last-minute meal when friends drop in? Hampton, Virginia's Michelle Cavalier recommends one of her husband's sweet-and-sour favorites. "This is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.
Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 554mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
HAWAIIAN PORK CHOPS WITH RICE
Breaded Pork Chops are baked and then served over rice with a sweet and sour Hawaiian Sauce of pineapple, onions, and peppers.
Provided by Doctor Jo
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Bring 2 cups of salted water to a boil in a heavy duty pan that has a lid.
- Once the water is boiling, add the rice, stir, and bring to a second boil.
- Immediately turn off the burner, cover with the lid and let the rice sit for 20 minutes before removing the lid. NO PEEKING.
- Preheat oven to 425 degrees.
- Spread the dijon on both sides of the pork chop and coat with the breading mix.
- Place the pork chops on a baking sheet and bake for about 12 - 15 minutes. When the internal temperature reaches 145 degrees F. Remove the chops from the oven and let rest 2-3 minutes before serving.
- Saute the onions and peppers in the oil until lightly browned but still firm
- Add the vegetable broth, pineapple chunks, ketchup, and brown sugar. Stir to combine and bring to a simmer.
- Dissolve the cornstarch in the water. Add this mixture to the sauce. Stir to mix in and thicken the sauce. Turn off burner
- Assemble and serve. Add 3/4 cup of rice to each place. Add a pork chop next to the rice. Top with the sweet and sour sauce and serve immediately
Nutrition Facts : ServingSize 1 serving, Calories 467 kcal, Carbohydrate 63 g, Protein 35 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 1312 mg, Fiber 3 g, Sugar 21 g
TROPICAL GRILLED PORK CHOPS
Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.
Provided by EVE11
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 6
Number Of Ingredients 19
Steps:
- With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
- Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
- To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
- Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
- Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
- Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 37.1 g, Cholesterol 37 mg, Fat 7.2 g, Fiber 2 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 928.4 mg, Sugar 33.6 g
GRILLED HAWAIIAN PORK CHOPS
Steps:
- Gather the ingredients.
- Drain the pineapple slices, reserving 1/4 cup of the juice in a large measuring cup. Add soy sauce , 1/3 cup vegetable oil, onion, garlic, and brown sugar and stir to combine.
- Place pork chops and pineapple slices in a large resealable bag. Pour marinade mixture over the top. Seal bag and refrigerate for 2 hours.
- Preheat a grill to medium-high (400 F to 425 F). Remove the pork and the pineapple from the marinade and let come to room temperature. Meanwhile, transfer the marinade to a small saucepan and bring to a boil over high heat. Reduce the heat to medium and continue to boil, stirring occasionally for 5 minutes. Remove from the heat and set aside.
- Oil the grill grates. Grill the pork chops, turning and basting halfway through cooking, about 12 minutes total, or until the internal temperature reaches 145 F. Reserve any remaining marinade for the table.
- During the last few minutes of cooking, place the pineapple slices on the grill and cook for 2 to 3 minutes or until browned on the surface.
- Top the pork chops with the pineapple slices and remove from the grill. Tent lightly with foil, and let rest 5 minutes before serving with the reserved marinade.
Nutrition Facts : Calories 189 kcal, Carbohydrate 6 g, Cholesterol 17 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 1188 mg, Sugar 4 g, Fat 15 g, ServingSize serves 6, UnsaturatedFat 0 g
GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE
Fire up the grill and try something new. So zesty and easy to prepare, these Grilled Bone-in Pork Chops with Hawaiian Marinade are the perfect addition to weeknight dinners and backyard barbecues.
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
- Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.
TROPICAL MARINATED PORK CHOPS OVER RICE
Since my husband was burned out with rice while serving in the U.S. Air Force...We usually serve over Cream Potatoes...
Provided by Jewel Hall
Categories Steaks and Chops
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. In a skillet, melt butter and brown chops over medium/ high heat, salt and black pepper to taste. Transfer to a 13x9x2 casserole dish sprayed with Pam. Combine the remaining ingredients and pour over pork chops. Cover with foil 30 minutes.
- 2. Preheat oven to 300 - 325 degrees F. Bake 1 1/2 hours or until done. Serve over cooked rice or creamed potatoes.
- 3. For a Slow Cooker: Place browned chops in bottom of slow cooker; pour sauce over top. Cover. Cook on high for 4 hours or until chops begin to fall apart.
BONE-IN PORK CHOP WITH MOLE AND TOMATO AND CORN RICE
Provided by Anne Burrell
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 32
Steps:
- For the pork chop with mole: To a large cast-iron pan over medium-high heat, add the fennel seeds, cumin seeds and cinnamon. Toast, swirling the pan frequently, until fragrant. Remove from the pan and set aside. Then, add the ancho, guajillo and pasilla chiles (you may have to work in batches depending on the size of the pan) in an even layer and toast on all sides, continuing to move the pan frequently, until fragrant, about 5 minutes per batch. Remove from the pan and set aside.
- To the carafe of a spice grinder, add the toasted fennel and cumin seeds and pulse until a fine powder is formed. Remove and set aside.
- Meanwhile, heat a grill pan over medium-high heat. Brush lightly with olive oil. Grill the tortillas, tomatoes, tomatillos, garlic, jalapeno and onion in batches until charred with grill marks on all sides, about 2 minutes. Transfer to the carafe of a bender.
- To the blender, add the chicken stock, peanuts, almonds, chipotle in adobo and 1 tablespoon of the fennel-cumin mixture and blend until smooth. Transfer to a medium saucepot over medium heat. Add the brown sugar, chocolate, bay leaf and toasted cinnamon stick. Bring to a boil, then reduce to a simmer. Taste and season with salt and pepper. Cook for at least 30 minutes, but longer is always better, so up to 2 hours. Adjust the consistency with more chicken broth if the mixture is too thick.
- For the corn and tomato rice: Coat a small saucepot with olive oil and turn the heat to medium. Add the onion and saute until translucent, about 5 minutes. Add the chicken stock, rice, tomatoes and bay leaf and season with a pinch of salt. Bring to a boil then reduce to a simmer and cover. Cook until the rice is tender, about 15 minutes. Remove the cover, fluff the rice and stir in the corn and cilantro.
- Meanwhile, season the pork chops with the remaining fennel-cumin mixture and some salt. Heat the large cast-iron pan used to toast the spices over medium-high heat and coat generously with olive oil. Sear the chops on all sides until brown (brown food tastes good!), about 6 minutes per side. Cook to medium, until the internal temperature reaches 145 degrees F or to desired doneness. Remove from pan and allow to rest on a cooling rack for at least 10 minutes.
- To serve, ladle a spoonful of mole on the bottom of the plate, place a pork chop on top and garnish with the cilantro and rice on the side.
GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE
Fire up the grill and try something new. So zesty and easy to prepare, these Grilled Bone-in Pork Chops with Hawaiian Marinade are the perfect addition to weeknight dinners and backyard barbecues. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pineapple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
- Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest.
Nutrition Facts : Calories 298.9, Fat 12.9, SaturatedFat 3.1, Cholesterol 59, Sodium 770.2, Carbohydrate 22.7, Fiber 1.2, Sugar 15.8, Protein 22.8
FIESTA PORK CHOPS AND RICE BAKE RECIPE
Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!
Provided by Camille Beckstrand
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Sprinkle pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
- Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
- Place the pork chops on top of the rice mixture and top with the green and red peppers.
- Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
- (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
- Turn oven off and top with cheese.
- Let the cheese melt for a couple of minutes.
Nutrition Facts : Calories 445 kcal, Carbohydrate 34 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1061 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
MARINATED BAKED PORK CHOPS
My family loves this recipe. It is quick and easy, and makes for a tasty weekday supper. I often double the sauce to serve over rice.
Provided by Kim
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
- Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
- Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 165.7 calories, Carbohydrate 6.5 g, Cholesterol 36 mg, Fat 8.8 g, Protein 14.6 g, SaturatedFat 2.3 g, Sodium 255.8 mg, Sugar 5.9 g
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