BALSAMIC-GLAZED PORK CHOPS
The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.
APRICOT GLAZED PORK CHOPS
I've served these tasty apricot pork chops for birthdays, Easter dinner and for no special reason at all. They're easy to double or even triple to feed a crowd. -Sondra Warson, Madrid, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , 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 reserved marinade. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 450mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.
EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
ISLAND GLAZED PORK TENDERLOIN
Enjoy this easy, juicy, 30-minute Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze! The flavors of cinnamon, cumin, chili powder, garlic, brown sugar, and a little bit of heat all come together in one delightfully delicious glaze over tender, melt-in-your-mouth pork tenderloin.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
- Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
- Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
- Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
- Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
Nutrition Facts : Calories 566 kcal, Carbohydrate 42 g, Protein 59 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1331 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
BONELESS PORK LOIN WITH RED WINE CRANBERRY GLAZE
Steps:
- In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
- Serve with Red Wine Cranberry Glaze.
- Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
- Yield: 2 cups
BROWN SUGAR GLAZED PORK LOIN CHOPS
This is an often-requested recipe in my home. The flavorful sauce tastes like you spent hours working on it, but it is one of the simplest dinner recipes that I prepare. I first came across the recipe in a Publix advertisement, but have tweaked it slightly.
Provided by sleepycat
Categories Pork
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
- Place 1 tbsp of the butter in a saute' pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
- Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
- * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.
JACK DANIELS GLAZED PORK CHOPS
Pork chops for grown ups
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 16
Steps:
- Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.
- Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.
- Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with glaze.
- Make the Glaze:
- Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.
- Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.
- Season with kosher salt and black pepper.
Nutrition Facts : ServingSize 1 chop, Calories 586 kcal, Carbohydrate 62 g, Protein 30 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 110 mg, Sodium 9520 mg, Fiber 1 g, Sugar 56 g
HONEY-GLAZED PORK CHOPS
I tried this honey-glazed pork chop recipe and my family loved it. It was a nice change from fried and regular baked chops. It's a new family favorite.
Provided by missdap
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.3 g, Cholesterol 65 mg, Fat 5.6 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 81.7 mg, Sugar 15.2 g
EASY HONEY GARLIC PORK CHOPS RECIPE
Easy Honey Garlic Pork Chops made simple, with the most amazing and addictive 4-ingredient honey garlic sauce that is so good you'll want it on everything! Quick and easy to make, your new family favourite pork recipe is here!
Provided by Karina
Categories Dinner
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
- Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
- Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
- Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
- Garnish with parsley and serve over vegetables, rice, pasta or with a salad.
Nutrition Facts : Calories 332 kcal, Carbohydrate 15 g, Protein 29 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 104 mg, Sodium 68 mg, Sugar 14 g, ServingSize 1 serving
GLAZED PORK LOIN CHOP
Steps:
- Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator.
- Preheat the oven to 300 degrees F.
- Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan. Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
- While pork is roasting, make Mushroom Ragout Sauce.
- When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve.
- Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated.
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- Pat pork chops dry with a paper towel and sprinkle evenly with salt and pepper; flip and sprinkle the other side with salt and pepper.
- In a large skillet, melt 1.5 tablespoons of butter and brown pork chops; remove from skillet and keep warm. In the same skillet, melt 1 tablespoon butter and saute onions until tender. Stir in vinegar, brown sugar and thyme. Bring to a boil and cook until liquid is reduced to half.
- Add the pork chops back to the skillet and cook for an additional 3-4 minutes, flipping once halfway through. Once the internal temperature has reached 145 degrees, remove from skillet and allow to stand for about five minutes before serving. Top with leftover onion and balsamic glaze left in the skillet.
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CRANBERRY GLAZED PORK LOIN CHOPS - KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 3 mins
- Combine the water, brown sugar, cranberries, chile pepper, orange juice, ginger, apple cider vinegar and honey in a sauce pan. Cook on medium heat for 15 minutes until berries have started to split open and sauce starts to thicken.
- Remove and discard the chile pepper. Transfer mixture to a blender and purée. Set aside, covered and cook pork chops.
- Melt butter in a large oven proof skillet (like cast iron) over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes total. Place pan in oven and roast pork chops until completely cooked through, about 8-10 minutes. (See Note 1)
PINEAPPLE-GLAZED PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add chops, and cook 1 minute on each side or until browned. Reduce heat to medium-high, and cook chops 4 additional minutes on each side or until done. Remove chops from skillet; set aside, and keep warm.
- Add pineapple juice and remaining 4 ingredients to skillet, stirring well. Cook over high heat, stirring constantly, scraping particles that cling to bottom. Cook 5 minutes or until juice mixture is thickened. Return chops to skillet, turning to coat with glaze; serve immediately.
CIDER-GLAZED BONELESS PORK LOIN CHOPS RECIPE BY …
From cookeatshare.com
5/5 (2)Calories 55 per servingTotal Time 25 mins
- Trim the chops byy slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
- 2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.
GLAZED BONELESS PORK LOIN CHOPS | KITCHEN NOSTALGIA
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- In a small bowl, combine brown sugar with balsamic vinegar and spices. Rub the chops with the mixture. Brush with olive oil on both sides.
- Heat your grill pan (or regular pan). Fry pork chops for 5 minutes on medium heat for about 5 minutes per side (thicker chops will take about 8-10 minutes per side).
- Turn the heat off, cover the pan and let chops sit for 8-10 minutes. You can deglaze the sauce, if you like, and pour it over chops.
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