STICKY GARLIC PORK CHOPS
This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h30m
Yield 2
Number Of Ingredients 10
Steps:
- Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
- Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
- Remove chops to a plate, scraping any excess marinade back into the baking dish.
- Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
- Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
- Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
- Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 42.4 g, Cholesterol 90.2 mg, Fat 21 g, Fiber 0.4 g, Protein 35 g, SaturatedFat 7.6 g, Sodium 1813.4 mg, Sugar 38.1 g
CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD
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.
GRILLED PORK CHOPS WITH STICKY SWEET SAUCE
Juicy pork chops so flavorful and so easy, you might never guess the dish has just four simple ingredients. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine molasses, Worcestershire sauce and brown sugar. Reserve 3 tablespoons sauce for serving., Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, brushing with remaining sauce during the last 3 minutes of cooking. Let stand 5 minutes before serving. Serve with reserved sauce.
Nutrition Facts : Calories 256 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
SWEET & STICKY BBQ PORK CHOPS
If you like most things that start with the words sweet and sticky (whether they're cinnamon buns or ribs), you'll love these easy-to-make BBQ pork chops.
Provided by My Food and Family
Categories Home
Time 51m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Mix dressing and crushed pepper until blended. Pour over chops in shallow dish; turn to evenly coat both sides of chops. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chops from marinade; discard marinade.
- Reserve half the barbecue sauce. Grill chops 8 min.; turn and brush with remaining barbecue sauce. Grill 6 min. or until chops are done (145°F), brushing occasionally with reserved barbecue sauce. Remove chops from heat; let stand 3 min. before serving.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
OVEN-BAKED SWEET BBQ CHOPS
These have a really good sweet onion BBQ sauce on them. At first I thought that 1/4 c. would be way too much onion, but it cooks in really well, and the sauce isn't overpowered by them at all. The original recipe called for this amount of sauce on 5 chops, but I usually only put in 3 chops (I'm not a fan of left-over meat and I'm only cooking for 2). If you were to make 5 chops, I would suggest doubling the sauce. Also, depending on the type of chop, you may not need to cook as long (I've used small boneless loin chops and they only took about 1 hr 15 min)
Provided by KaDo2609
Categories Pork
Time 2h
Yield 3 pork chops, 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything in a small saucepan and bring to a boil (doesn't take very long). Simmer 5 minutes.
- Place 3 pork chops in a pan (try to find one that they fit snugly in, so the sauce stays around them). Spoon sauce on top and cover.
- Bake at 375 for 45 minutes to 1 hour.
SWEET & STICKY BBQ PORK CHOPS WITH STUFFING
Sweet and sticky with hickory smoke BBQ sauce, this tasty skillet dish has it all-bone-in pork chops, stuffing and peppers.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir onions and peppers in 1 Tbsp. hot oil in medium skillet on medium-high heat 3 to 5 min. or until crisp-tender. Remove from skillet.
- Add remaining oil and chops to skillet; cook 4 to 5 min. on each side or until chops are done (145ºF). Meanwhile, prepare stuffing as directed on package.
- Spoon vegetable mixture over chops; top with barbecue sauce. Cover; simmer on low heat until 3 min. or sauce is heated through. Sprinkle with parsley. Serve with stuffing.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 4 g, TransFat 2 g, Cholesterol 60 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
SWEET BARBECUED PORK CHOPS
I often prepare a double recipe of these tangy bbq pork chops, then freeze half to keep on hand. They're so easy and taste so fresh, family and friends never guess this quick entree was frozen! -Susan Holderman, Fostoria, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. 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 and adding a little water if necessary.
Nutrition Facts : Calories 282 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 533mg sodium, Carbohydrate 41g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE
Pork chops are cool again and this version is addictive and ready in 15 minutes.
Provided by terryhongzs
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
- Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.
Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g
BARBECUED STICKY CHINESE PORK CHOPS
Give chops an oriental kick with this easy, sticky marinade
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Yield Easily halved or doubled
Number Of Ingredients 16
Steps:
- Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
- To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
- Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.55 milligram of sodium
SWEET-AND-SPICY PORK CHOPS
Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly at the same time as their vegetable sides? Park your pan in the oven before you turn it on, so it's already hot when you add the ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
- Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
- Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.
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