Fruit Glazed Pork Chops Recipes

PORK CHOPS WITH FRUIT

Steps:

• Place pork chops in a 1-1/2-qt. oval or 3-qt. slow cooker. In a bowl, combine the fruit, pineapple juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 to 4-1/2 hours or until meat is tender. , With a slotted spoon, remove meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth; stir in the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops and fruit.

FRUIT GLAZED PORK ROAST

Steps:

• To Marinate: In a large resealable plastic bag combine the fruit nectar, soy sauce, vinegar, ginger root, ground ginger and brown sugar. Mix together until sugar dissolves. Add pork, seal bag and refrigerate for at least 3 hours or, if possible, overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove bag from refrigerator. Remove meat from marinade, wipe dry with paper towels and brown in a large skillet. Place browned pork on a rack in a roasting pan and bake in the preheated oven for 1 hour (tenderloins 35 to 40 minutes) or until internal temperature of meat has reached 145 degrees F (63 degrees C). Baste with marinade every 10 minutes while baking. (Note: If there is any leftover marinade, you can boil it and add cornstarch for a nice sauce.)

FRUIT-GLAZED PORK CHOPS

Steps:

• In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.

PEACH-GLAZED GRILLED PORK CHOPS

Steps:

• Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 (three) minutes. Reserve 1/4 cup mixture as glaze for chops. Add peaches to saucepan with remaining mixture and simmer over low heat until peaches are soft and mixture is slightly thickened, about 10 (ten) minutes. Remove from heat, stir in mustard. Cover and keep warm.
• Season pork with salt and pepper and grill over hot fire approximately 6 (six) minutes per side. Brush with reserved glaze and cook 1 (one) minute longer, per side. Transfer to platter and let rest 5 (five) minutes, to allow internal juices to redistribute. Pour sliced peach mixture over chops and serve.

HONEY-GLAZED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
• Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
• While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
• Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
• Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

JUICY BONE IN PORK CHOPS (GRILLED OR PAN SEAR)

Steps:

• BRINE PORK CHOPS: Combine brine ingredients in a container large enough to let pork chops submerge in brine solution completely or a large ziploc bag. Swirl around to let salt dissolve. Submerge the pork chops. Cover (or zip up bag) and let them sit in fridge for 30 minutes to 2 hours. Note 2. Remove the pork chops. Discard the brine. Rinse well and pat the pork chops dry with paper towels (very important!).
• GATHER GLAZE INGREDIENTS: Don't mix them together.
• PREPARE GRILL AND CHOPS: Clean grill grates and spray with oil. Or brush grates with a paper towel dipped in oil. Heat gas grill to medium-high heat (about 450F/232C). Brush pork chops with olive oil and mustard on both sides. Sprinkle lightly with salt (use more if brining period was short or if you skipped the brining). Sprinkle with pepper and dried rosemary.
• GRILL PORK CHOPS: Grill pork chops for about 2 - 4 minutes on first side. Cooking time will depend on the thickness of pork chops. Turn, then brush with half the marmalade. Grill another 2-4 minutes, just until the internal temperature reaches 140F/60C tested with an instant meat thermometer in thickest part of the meat not near bone (temp will rise to 145F/62/8C with resting). The important thing is not to overcook the chops. Pork should still have a bit of give or softness when pressed with a finger. Turn again for 1 minute to caramelize the marmalade if desired. Note 3 for pan/oven method. Remove from grill, place BBQ pork chops on cutting board or plate and let rest, tented loosely with aluminum foil, to keep warm for 5 minutes (or 10 minutes if chops are very thick). Resting is critical to juiciness and tenderness. It redistributes the juices in the meat to ensure a juicy pork chop.