PINEAPPLE PORK CHOPS
A very easy and delicious way to cook pork chops with a sweet, but not too sweet, sauce. I recommend serving the pork chops with white rice since the sauce is also excellent on the rice.
Provided by BREANNA20
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
- Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
- In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.4 g, Cholesterol 39.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 909.6 mg, Sugar 10.3 g
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield at least 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
- Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
- Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams
CHICKEN STEW WITH PEPPER AND PINEAPPLE
This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
- Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 4.6 g, Protein 29.1 g, SaturatedFat 0.5 g, Sodium 723 mg, Sugar 18.6 g
HAWAIIAN PINEAPPLE-PORK STEW
When you toss pineapple, butternut squash, pork, onions and BBQ sauce in the slow cooker, yumminess will naturally emerge. This stew is case in point.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Place meat in slow cooker; top with squash, pineapple, onions and barbecue sauce. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Add spinach to ingredients in slow cooker; mix well.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 24 g, Protein 20 g
PORK STEAK AND PINEAPPLE
Make and share this Pork Steak and Pineapple recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim and divide each steak into two pieces.
- Brown in skillet.
- Add pineapple, rice, and liquid.
- Season with salt and pepper.
- Cover and simmer about 30 minutes, or until rice is cooked.
STICKY PORK & PINEAPPLE HOTPOT
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins - they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
- Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
- Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
JAMAICAN PORK STEW
Family favourite from my mother-in-law. Good for a weeknight supper or for company. I use any kind of lean pork (loin, tenderloin etc.). Easy and delicious.
Provided by fluffystew
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown onions and pork in oil.
- In a bowl or large measuring cup, combine sugar, cornstarch and salt. Gradually add vinegar, soya sauce, ketchup, water, and syrup/juice of drained pineapple.
- Add mixture to pork.
- Cook over low heat, stirring until thick and clear.
- Cover and simmer for 1 hour.
- Add pineapple tidbits and green pepper. Cook for an additional 5 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 349.1, Fat 12.9, SaturatedFat 3.8, Cholesterol 95.2, Sodium 937.7, Carbohydrate 25, Fiber 2, Sugar 17.7, Protein 32.9
PORK 'N' PINEAPPLE STIR-FRY
A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm., Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 652mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
PORK STEW WITH PINEAPPLE
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°. Heat the oil in a large ovenproof pan over medium-high heat. Brown the meat, in batches, and season with 1/2 teaspoon of the salt and pepper. Remove the browned meat to a bowl as it browns. 2. Add the onions, oregano, and remaining salt to the pan and cook, partially covered, stirring frequently to scrape up browned bits from the pan bottom, about 2 minutes. Add the remaining ingredients and return the meat and collected juices to the pan. Stir to combine. Bring to a boil. Cover and place in the oven and cook 45 to 50 minutes or until the meat is very tender. Add salt, if needed. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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