Hawaiian Bbq Glazed Pork Chops Recipes

HAWAIIAN BBQ SAUCE: HULI HULI SAUCE

Steps:

• Grate garlic on a microplane or chop to a very fine mince.
• Peel 1" of a piece of fresh ginger, then grate on a microplane. See notes about storing fresh ginger.
• Place all ingredients into a pan and stir to mix well.
• Bring to a boil and stir constantly until thickened and reduced, about 5 minutes once boiling
• Store in airtight container up to a week.
• Can be used as a marinade or brushed on while grilling or baking.
• Reserve some sauce to serve on the side for people to be able to apply at the table themselves.

HAWAIIAN PORK CHOPS

Steps:

• Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
• Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
• Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
• Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

GRILLED HAWAIIAN PORK CHOPS

Steps:

• Gather the ingredients.
• Drain the pineapple slices, reserving 1/4 cup of the juice in a large measuring cup. Add soy sauce , 1/3 cup vegetable oil, onion, garlic, and brown sugar and stir to combine.
• Place pork chops and pineapple slices in a large resealable bag. Pour marinade mixture over the top. Seal bag and refrigerate for 2 hours.
• Preheat a grill to medium-high (400 F to 425 F). Remove the pork and the pineapple from the marinade and let come to room temperature. Meanwhile, transfer the marinade to a small saucepan and bring to a boil over high heat. Reduce the heat to medium and continue to boil, stirring occasionally for 5 minutes. Remove from the heat and set aside.
• Oil the grill grates. Grill the pork chops, turning and basting halfway through cooking, about 12 minutes total, or until the internal temperature reaches 145 F. Reserve any remaining marinade for the table.
• During the last few minutes of cooking, place the pineapple slices on the grill and cook for 2 to 3 minutes or until browned on the surface.
• Top the pork chops with the pineapple slices and remove from the grill. Tent lightly with foil, and let rest 5 minutes before serving with the reserved marinade.

HAWAIIAN BBQ PORK CHOPS

Steps:

• 1. Combine the apple juice, shoyu and sesame oil. Place pork chops in a shallow pan. Pour the mixture over the pork chops and allow to marinate for 20 minutes to 1 hour.
• 2. For the sauce, combine the sauce ingredients in a non reactive pan. Bring to a boil and simmer until thickened like ketchup or BBQ sauce. Reserve.
• 3. Heat a gas or wood grill to medium high heat. Grill on each side for approximately 5 minutes or until an internal temperature of 140, basting generously with sauce to create a sticky glaze.
• 4. Reglaze before serving. Optional garnish with green onions and toasted sesame seed.

HAWAIIAN GRILLED PORK CHOPS RECIPE

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a small bowl, combine reserved pineapple juice, soy sauce, oil, onion, garlic and brown sugar, mixing well. Pour mixture over pork chops, cover and marinate in refrigerator at least 2 hours. Remove chops from marinade. Grill over medium heat 30-35 minutes, turning frequently. Place a pineapple ring on each chop during the last few minutes of cooking time.

HAWAIIAN BBQ GLAZED PORK CHOPS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup sauce for serving with the cooked chops.
• Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
• Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.

HAWAIIAN BBQ PORK CHOPS

Steps:

• Season pork chops on both sides with salt and pepper
• Mix the pineapple juice, barbecue sauce, brown sugar, sea salt, ginger, garlic powder and minced onions together until blended, and set aside
• Add olive oil and pork chops to large cast iron skillet, and cook on medium high heat for about 2 minutes per side, or until golden brown
• Transfer chops to a platter, and cover with foil
• Add sauce to the skillet, and stir to release any brown bits from the pan.
• Bring to a boil, then reduce heat to medium
• Add pork chops to skillet, and simmer in sauce for 8 to 10 minutes, or until internal temperature is at least 145 degrees, according to meat thermometer
• Stir in reserved pineapple before serving

GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE

Steps:

• Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
• Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.