Honey Pepper Pork Recipes

HONEY PEPPER PORK STIR FRY

Steps:

• In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
• Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
• Transfer to a clean plate. Repeat with the remaining half of pork.
• Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
• Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
• Add the pork back to the pan and stir to combine.
• Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
• Stir in the pepper to taste.
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HONEY PORK AND PEPPERS

Steps:

• In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

AWESOME HONEY PECAN PORK CHOPS

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

PORK RIBLETS WITH HONEY-PEPPER GLAZE

Steps:

• Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Place rack of ribs in single layer in sprayed foil-lined pan.
• In small bowl, combine chili powder, celery salt and mustard; mix well. Sprinkle one side of ribs with half of spice mixture; turn and sprinkle other side with remaining spice mixture. Let stand at room temperature for 15 to 30 minutes.
• Heat oven to 300°F. Bake ribs at 300°F. for 1 hour. Meanwhile, in small saucepan, combine all glaze ingredients; mix well. Bring to a boil over medium heat, stirring occasionally.
• Remove ribs from oven; cool about 10 minutes. Increase oven temperature to 350°F. Cut ribs into individual riblets; return to baking pan in single layer. Brush one side of riblets with glaze.
• Return to oven; bake at 350°F. for 15 minutes. Turn riblets; brush other side with glaze. Bake an additional 15 minutes. Discard any remaining glaze. Serve warm.

HONEY DIJON PORK

Steps:

• Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops. , Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.

HONEY PEPPER PORK CHOPS

Steps:

• Preheat grill to to medium-high.
• Combine honey and hot pepper sauce in small bowl.
• Season chops with salt and pepper to taste.
• Grill chops, turning and brushing frequently with glaze, 8 to 15 minutes or until done (internal temp 155°F).
• Remove chops from grill and brush with remaining glaze.
• Refrigerate leftovers.

PEPPER PORK CHOPS WITH HONEY APPLE GINGER SLAW

Steps:

• 1. Put the garlic, sugar, soy sauce, and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal, and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
• 2. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest and juice, and ginger together in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
• 3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches.

ROASTED HONEY-PEPPER PORK

Steps:

• Carefully score roast 1/2 inch deep completely around roast, taking care not to cut string holding roast together. Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat. Place meat on roasting rack in baking pan. Roast at 300 degrees F. 1 hour; brush with remaining honey mixture and cook about 45 minutes or until thermometer inserted into thickest part registers 170 degrees F. Cool 10 minutes before slicing. Garnish with fresh thyme and cranberries. Serve with Honey Cranberry Relish.
• HONEY CRANBERRY RELISH: Coarsely chop cranberries** and orange in a food processor or by hand. Stir in 3/4 cup honey. Bring to boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 2 1/4 cups.
• Relish Variation.
• Orange blossom honey adds exceptional flavor to relish.
• * Black or white peppercorns can be substituted.
• ** One can (15 oz.) whole cranberries can be substituted.

QUICK AND EASY HONEY-GARLIC PORK CHOPS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Season pork chops with salt, pepper, and garlic powder on both sides.
• Heat oil in an oven-safe skillet over medium-high heat until hot. Sear pork chops until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a plate and keep warm.
• Reduce heat to medium and melt butter in the pan juices, scraping up any browned bits from the bottom of the pan. Add garlic and cook until fragrant, about 30 seconds. Add honey, water, and vinegar. Increase heat to medium-high and cook, stirring occasionally until sauce has reduced down and slightly thickened, 3 to 4 minutes. Return pork back to the skillet and baste generously with the sauce.
• Transfer skillet under the broiler and broil until edges of pork chops are slightly charred, 1 to 2 minutes.

SECHUAN PEPPER AND HONEY PORK

Steps:

• Combine all ingredients except pork neck.
• Place pork neck into a dish large enough to hold all the marinade. Pour over marinade and refridgerate for 24 hours.
• Heat oven to 150C. Remove pork from marinade and place in baking tray. Roast for 2.5 to 3 hours uncovered, or until tender. Baste regularly with remaining marinade.
• The pork will caramelise quite a lot, do not let it burn but a dark crust only adds to the final flavor.