Barbecued Sweet Sour Pork Chops Recipes

GLAZED SWEET AND SOUR GRILLED PORK CHOPS

Steps:

• Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
• Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt.
• When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time.
• Bring any remaining glaze to a boil. Serve warm glaze with pork chops.

SWEET BARBECUED PORK CHOPS

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.

TENDER SWEET 'N' SOUR PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.

SWEET & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

SLOW COOKER SWEET AND SOUR PORK CHOPS

Steps:

• Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.
• In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

EASY SLOW COOKER SWEET AND SOUR PORK CHOPS

Steps:

• Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops.
• Cook on Low until the pork chops are very tender, 4 to 6 hours.

GRILL SWEET AND SOUR PORK TENDERLOIN RECIPE

Steps:

• Make the Mumbo Sauce. You can do this days or weeks in advance. Keep it warm if you are making it fresh. If it has been in the fridge, warm it in a pan or in the microwave.
• Prep the pork. The tenderloin is a tube of meat with a taper on one end and a lump on the other. Lop them both off so you have a tube of uniform thickness. Trim off any excess fat and silverskin. Silverskin is just what it sounds like, a silvery, thin, sheath between the fat and the meat that will shrink and get tough when cooked. That's four tenderloins ready to go in the picture. Salt everything liberally and let it sit for about 20 minutes in the fridge so the salt will be absorbed. Then coat everything in a thin layer of cooking oil so it won't stick and so it will brown better.
• Fire up. Set up the grill with a 2-zones for indirect and direct heat cooking. and get the indirect side up to about 325°F (162.8°C).
• Prep the veg. Peel the onion, remove the ends, and cut it into 2 hemispheres. Cut the pepper in half lengthwise, and discard the stem and seeds. The pineapple slices should be peeled and cored.
• Cook. Start grilling the onions, pineapple, and bell peppers over the hot part of the grill with the lid closed. Stay close to the grill so nothing burns. Get grill marks on both sides, but take them off a little undercooked, when they are limp but not soft, and put then in a pot. You want a little crunch. The onions will probably finish last. It's OK if they cool a bit because you need to chop them and you'll burn yourself if they are too hot.
• Put the pork, trimmed chunks and tubes, on the indirect side and cook with the lid closed. Watch the temp on the small pieces closely, they will finish first.
• Start the rice. Put the water, salt, and butter in a saucepan with a tight fitting lid and bring to a boil. Add the rice, pouring it in slowly so that each grain is engulfed in water rather than just dumping it in. This will help keep it from clumping. Stir briefly and dial back the heat to a slow simmer, on low. Cover with a tight lid so little steam will escape and simmer 15 minutes. Do not lift the lid and do not stir. After it is done, taste it. If it is too crunchy, cook for another 2 to 4 minutes. Remove from the heat and let it sit for 5 minutes, fluff with a fork and serve.
• While the pork and rice are cooking, chop the veggies and pineapple into bite sized chunks and put them in a pot on the indirect part of the grill just to keep warm. Warm the sauce.
• When the tubes of pork approach 145°F (62.8°C), roll them onto the hot side so they will brown. Continue cooking until the center of the tube hits 145°F (62.8°C). If you are making this with chicken, it needs to go up to 165°F (73.9°C) and if you are cooking shrimp you should pull shrimp off as soon as it turns bright orange and the center is opaque.
• Remove the pork and slice each tube lengthwise into quarters. Bundle the quarters and slice across them every 1/2" (12.7 mm) to make 1/2" (12.7 mm) chunks. Add the meat to the pot with the chopped veggies and pineapple and stir everything together.
• Serve. Plate the rice first and spoon the meat and veggies on top, and drizzle the sauce over everything. If you have toasted cashews, sprinkle some on top at the last minute so they don't get soggy.

SWEET & SOUR GRILLED PORK CHOPS

Steps:

• Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.
• Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1/4 cup. Stir in butter and rosemary and set aside.
• Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12-14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

SWEET-N-SOUR PORK CHOPS

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.

BARBECUED SWEET & SOUR PORK CHOPS

Steps:

• Combine sugar, vinegar, soy, sherry, and catsup. Reserve 1/2 c. for sweet & sour sauce: use remainder as baste. Sweet & Sour Sauce Gradually stir 2/3 c. regular-strength chicken broth into 1 tbl. cornstarch until blended: stir in the 1/2 c. reserved baste mixture. In a frying pan over medium-high heat, warm 1 tbl. salad oil. Add 1 clove garlic, minced, and 1 large onion, thinly sliced. Cook stirring constantly, until onion is limp. Add cornstarch-baste mixture and cook, stirring until thickened. Place chops, carrots, apple & pineapple slices on a lightly greased grill above a solid bed of low-glowing coals. Cook, turning frequently and basting with reserved sauce, for about 10 minutes, or until browned and hot. Serve with heated sweet and sour sauce.

SWEET AND SOUR BARBECUE PORK CHOPS

Steps:

• You can use 6 medium size chops or 8 smaller ones to make this.
• Mix the first five ingredients together and pour over pork chops.
• Cover and let simmer for about one hour; uncover and turn up the heat until sauce is thick.
• Watch this closely because the sauce will go from very thin to thick quickly.
• Turn chops about every 15 minutes.
• I made the sauce and used Boneless Chicken Breast. I baked this in a 400 degree oven for 45 minutes and thicken the sauce with a little corn starch.