Candy Pork Chops Recipes

"PORK CANDY"

Steps:

• For the apple cider glaze: Combine the brown sugar, vinegar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and reserve.
• For the Greek seasoning blend and pork: Oil a grill pan and place over medium heat.
• Put the oregano, garlic powder, thyme, dill, beef bouillon powder, salt and pepper in a bowl and mix well. Drizzle some oil over the pork and sprinkle the seasoning blend on all sides of the meat. Add the pork steaks to the grill pan and grill until cooked to medium, 7 to 10 minutes. Brush the apple cider glaze over the pork in the last couple minutes of cooking.

TANGY PORK CHOPS

Steps:

• Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

CANDY PORK

Steps:

• Put the palm sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn't scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
• Preheat the oven to 300°F. In a large Dutch oven over high heat, heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, about 8 minutes. Transfer to a rimmed baking sheet and repeat with the remaining pork. When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more. Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they're completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
• After 15 minutes of cooking, uncover the pot; the liquid should be simmering gently. If it's bubbling too vigorously, reduce the oven temperature to 275°F. Cook for 70 minutes-the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender. Remove from the oven and serve with steamed rice.

TANGY TENDER PORK CHOPS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray., In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes., Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes., 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; add a little water if necessary.

CINDY'S MONGOLIAN PORK CHOPS

Steps:

• Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag, and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
• To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with about three-quarters of the marinade, and marinate for 3 hours and up to overnight in the refrigerator. Reserve any remaining marinade for another use.
• Heat a grill pan over medium-high heat. Remove the chops from the marinade, and place on the grill pan. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. The pork is cooked when it registers 139 degrees.on an instant-read thermometer.

CANDY PORK CHOPS

Steps:

• Preheat oven to 450°F. Tinfoil the bottom of a pan big enough to hold 5-8 pork chops. If you have less pork chops cut ingredients by half. Then spray pan with non-stick cooking spray. Place chops in pan.
• In a small sauce pan combine remaining ingredients and cook on medium heat until warm. When warm, spoon mixture on top of chops.
• Put in oven for 10-15 minutes or until pork chops are no longer pink.

SIMPLE SWEET 'N' TANGY PORK CHOPS

Steps:

• Mix beer, ketchup and brown sugar. Sprinkle pork chops with salt and pepper., In a large skillet, heat oil over medium heat; brown chops on both sides. Add beer mixture to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 1-2 minutes. Remove chops from pan; keep warm., Return sauce to a boil; cook and stir until slightly thickened. Serve over pork.

DUSTY CANDY PORK CHOPS

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Combine flour, five spice powder, salt and pepper.
• Coat pork chops with dust.
• Brown in oil in a large skillet until golden, about 4 minutes per side.
• Transfer to a baking dish and bake 8 to 10 minutes, until just cooked through.
• Add to a skillet the port wine, and apple juice.
• Boil 12 to 14 minutes, until thick and syrupy, being careful not to burn.
• Return chops to skillet, turning to coat with glaze.
• Serve with remaining glaze.