Chinese Pork Chops With Onions In Tangy Sauce Recipes

PORK CHOPS WITH TANGY ONION SAUCE

Steps:

• Salt and pepper pork chops. Place in skillet with vegetable oil. Fry on low heat until done. Remove chops.
• Place onions in skillet and saute. Pour off any excess oil.
• Place chops back in skillet and add remaining ingredients. Cover with lid and cook on LOW heat for approximately 15 minutes.
• Serve pork chops with sauce on top.
• ENJOY!

CHINESE PORK CHOPS WITH ONIONS IN TANGY SAUCE

Steps:

• Prepare the brine, and leave the boneless pork chops in it for 30 minutes.
• In the meantime prepare the marinade, mixing the ingredients into a smooth paste.
• Remove the meat from the brine, rinse, drain and pat dry the chops thoroughly with some paper towels.
• Pound the chops gently to even thickness.
• Coat each chop with the marinade and massage it evenly into the meat for 1 minute.
• Add 1 tbsp of oil to seal the marinade.
• Marinate for at least 1 hour in a Ziploc bag in the refrigerator. Bring to room temperature before cooking.
• Cut onions into medium slices, and minced the garlic clove.
• Heat 2 tbsp of oil in a frying pan on high heat.
• Place the pork into the hot oil and reduce the heat to medium. Do not move the pork chops for 30 seconds to lock in the juices, and allow the crispy crust to form.
• Prepare the tangy sauce in the meantime by mixing the ingredients.
• Turn the pork chops over after 3 minutes or when they become golden, and fry the other side for another 3 minutes or until golden.
• Transfer the cooked pork chops onto a plate and keep warm.
• Add 1 tbsp of oil to the same pan at medium-high heat.
• Add onions and saute for 2 minutes till they become fragrant, then add the minced garlic and mix well.
• Add the sugar and salt into the onions and continue sauteing for a minute.
• Add the tangy sauce and mix well with the onions and serve them over the pork chops.

TANGY PORK CHOPS

Steps:

• Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

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.