Honey Pork With Peppers Recipes

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HONEY PORK AND PEPPERS



Honey Pork and Peppers image

Meet the Cook: I'm always trying new recipes on my husband and son, 16. This easy, quick and delicious one is a keeper - a nice change from pork roast or pork chops. -Carol Heim, Nokesville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 13

1-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons canola oil
1 envelope (.87 ounce) brown gravy mix
1 cup water
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 medium onion, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
Hot cooked rice

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.

Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein.

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY



Slow-roasted Honey Glazed Pork Recipe by Tasty image

Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce, plus 2 tbsp, divided
¼ cup granulated sugar
3 tablespoons garlic, chopped
¼ cup scallions, chopped
2 lb boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 yukon potatoes, diced
2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 cup dark brown sugar
½ cup honey

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!

Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams

SKILLET PORK AND PEPPERS



Skillet Pork and Peppers image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

HONEY PEPPER PORK CHOPS



Honey Pepper Pork Chops image

Got chops thawed for supper? Looking for something easy and quick? Look no further! Fire up the grill, grab 2 ingredients and these are ready to go! Thank you Tyson!

Provided by LAURIE

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 thick boneless center cut pork chops
6 tablespoons honey
3 tablespoons hot pepper sauce
salt and pepper

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.

Nutrition Facts : Calories 225.4, Fat 4.4, SaturatedFat 1.5, Cholesterol 54, Sodium 455.4, Carbohydrate 26.1, Fiber 0.1, Sugar 26, Protein 21

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE



Grilled Pork Chops with Peppers and Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 red bell peppers
2 yellow bell peppers
2 tablespoons canola oil
1/4 cup balsamic vinegar
4 cloves roasted garlic, smashed to a paste
1 tablespoon clover honey
1/2 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped hot cherry peppers
2 cups good quality balsamic vinegar (not expensive, just good quality)
2 teaspoons honey
1/2 cup balsamic vinegar
1/4 cup clover honey
1/4 cup canola oil, plus more for cooking
2 tablespoons chopped flat leaf parsley
1 tablespoon finely chopped fresh thyme
4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
Kosher salt and freshly ground black pepper
Parsley leaves, for garnish

Steps:

  • For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
  • Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
  • Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
  • For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
  • For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
  • Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
  • Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
  • To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

HONEY PORK WITH PEPPERS



Honey Pork with Peppers image

A friend gave me this recipe many years ago and it has been a family favorite ever since. Serve over rice and add salad and bread for a hearty meal.

Provided by Nancy Olsen

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 4

Number Of Ingredients 12

1 ½ pounds boneless pork loin, cut into 1 inch cubes
2 tablespoons vegetable oil
1 (.75 ounce) packet dry brown gravy mix
1 cup water
¼ cup honey
3 tablespoons soy sauce
2 tablespoons red wine vinegar
½ teaspoon ground ginger
⅛ teaspoon garlic powder
1 onion, cut into wedges
1 green bell pepper, chopped
1 red bell pepper, chopped

Steps:

  • In a large skillet over medium heat, saute the pork chunks in the oil for about 15 minutes, or until browned on all sides. Add the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder.
  • Mix well, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and pork is near done. Add the onion, green bell pepper and red bell pepper and simmer for 15 more minutes or until all vegetables are tender.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 28 g, Cholesterol 82.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 29.6 g, SaturatedFat 6.5 g, Sodium 994.3 mg, Sugar 20.7 g

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