Cantoneseporkchops Recipes

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CANTONESE BARBECUED PORK



Cantonese Barbecued Pork image

This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.

Provided by SHERRY_G

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h6m

Yield 6

Number Of Ingredients 11

2 tablespoons dry sherry
2 slices fresh ginger root
1 tablespoon oyster sauce
½ teaspoon Chinese five-spice powder
4 ½ teaspoons soy sauce
1 tablespoon white sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
½ teaspoon ground cinnamon
1 ½ pounds pork shoulder roast
1 tablespoon honey

Steps:

  • In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
  • Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
  • Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
  • Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
  • Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g

CANTONESE PORK



Cantonese Pork image

This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 12

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
4 garlic cloves, crushed
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon Chinese five-spice powder
1 teaspoon salt
1 teaspoon red food coloring, optional
1 boneless pork loin roast (about 4 pounds)

Steps:

  • In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CANADIAN PORK LOIN CHOPS



Canadian Pork Loin Chops image

I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.

Provided by WestCoastMom

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 4h50m

Yield 6

Number Of Ingredients 19

1 ½ tablespoons brown sugar
1 ½ teaspoons sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard
¼ teaspoon crushed fennel seeds
6 boneless pork loin chops, 1/2 inch thick
¼ cup pure maple syrup, preferably dark amber (Grade B)
2 tablespoons spicy brown mustard
1 pinch garlic powder
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper
½ cup seasoned bread crumbs
1 tablespoon olive oil
1 tablespoon canola oil
1 clove clove garlic, crushed

Steps:

  • Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
  • Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
  • Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
  • Coat pork chops on all sides with seasoned bread crumbs.
  • Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
  • Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
  • Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g

CANTONESE PORK CHOPS



Cantonese Pork Chops image

The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time... this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 19

10 pork chops (boneless preferred)
1/2 cup milk
3/4 cup fine dry breadcrumb
3/4 cup flour
seasoning salt
pepper
garlic powder
oil (for frying)
1 large onion, chopped
1 tablespoon minced garlic
oil
1 tablespoon cornstarch
1/4 cup cold water
1 (14 ounce) can tomatoes (cut into quarters with juice)
3 tablespoons ketchup (or to taste)
1 tablespoon HP steak sauce (or to taste)
2 tablespoons honey or 2 tablespoons brown sugar
1/4-1/2 teaspoon crushed red pepper flakes (optional and to taste)
1 large green bell pepper, coarsely chopped

Steps:

  • Grease a baking dish.
  • In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
  • Dip the pork chops in milk, then into breadcrumb mixture.
  • Brown in hot oil on both sides; drain fat.
  • Place the pork chops in prepared baking dish.
  • To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
  • Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
  • Mix cornstarch with cold water.
  • Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
  • Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
  • Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

Nutrition Facts : Calories 672.2, Fat 30.6, SaturatedFat 10.7, Cholesterol 153.5, Sodium 370.5, Carbohydrate 46, Fiber 3.3, Sugar 14.2, Protein 51.5

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD



Cantonese Sweet and Sticky BBQ Pork Chops with Apple and Arugula Salad image

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1/2 cup (120 ml) soy sauce
1/4 cup (50 grams) sugar
1/4 cup plus 2 tablespoons (90 ml) hoisin sauce
1/4 cup plus 2 tablespoons (90 ml) ketchup
1/3 cup (80 ml) oyster sauce
2 tablespoons (30 ml)sherry
1 tablespoon minced peeled ginger
1/2 teaspoon Chinese five-spice powder
2 to 4 drops red food coloring, optional (see Cook's Note)
2 pounds (900 grams) pork chops (each at least 1-inch thick)
4 tablespoons (60 ml) honey
Vegetable oil, for greasing
Apple and Arugula Salad, recipe follows, for serving
2 sweet-tart small apples, such as Honeycrisp
7 ounces arugula, preferably organic
1/4 red onion, thinly sliced
2 tablespoons dried cranberries
3 tablespoons (45 ml) fresh lemon juice (from 1 large lemon)
3 tablespoons (45 ml) extra-virgin olive oil
1 tablespoon honey or maple syrup
Pinch each of kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
  • Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
  • Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
  • Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
  • Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
  • For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
  • For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
  • Toss the salad with the dressing and serve immediately.

CHINESE PORK CHOPS



Chinese Pork Chops image

Brewed tea, soy sauce and salt-free seasoning blend lend an Asian flavor to these tender boneless pork chops. The recipe, submitted by Rose Grace of Fall River, Massachusetts, makes plenty of gravy for drizzling over the tasty chops.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

6 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
2 tablespoons reduced-fat stick margarine
2 cups brewed tea
2 cups sliced celery
1 large onion, halved and sliced
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 218 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 518mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

TOMATO CANTONESE PORK CHOPS



Tomato Cantonese Pork Chops image

This is another of my family's favorite pork chop dishes. The sauce can be doubled if desired. This is wonderful served with rice.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

10 -12 pork chops (I use boneless chops for this)
1/2 cup half-and-half cream or 1/2 cup milk
1/2 cup fine dry breadcrumb
1/2 cup flour
salt and pepper
garlic powder (optional)
1/4-1/3 cup oil
1 medium onion
1 tablespoon oil
1 tablespoon cornstarch
1/4 cup cold water
1 (14 ounce) can whole tomatoes, quartered (with juice)
2 tablespoons ketchup
1 tablespoon h.p. steak sauce
2 tablespoons honey or 2 tablespoons brown sugar

Steps:

  • Mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
  • Dip chops into half and half cream (or milk if using).
  • Then coat the pork chops in the flour/bread crumb mixture.
  • Brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
  • To make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
  • Brown the onion in oil.
  • In a small bowl/cup mix the cornstarch with water.
  • Add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
  • Pour over the pork chops in the baking dish.
  • Cover with foil and bake in a 325°F oven for about 30 minutes.

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