Pepper Pork Chops With Honey Apple Ginger Slaw Recipes

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HONEY-GINGER PORK WITH CARROTS AND APPLES



Honey-Ginger Pork with Carrots and Apples image

Mix it up in the kitchen with this pan-seared pork tenderloin in a flavorful honey-ginger sauce. Tender, juicy and easy to prepare, it's a creative dish that's sure to satisfy.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 Servings

Number Of Ingredients 8

2 1-pound pork tenderloins
Salt and pepper
1 tablespoon olive oil
½ cup apple juice
3 tablespoons honey
2 teaspoons fresh ginger root, grated
3 carrots, cut into 1/4-inch slices
1 large or 2 small apples, cored and cut into 1/4-inch slices

Steps:

  • Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.
  • Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.
  • Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145°F (medium rare) and 160°F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce.

GINGER-APPLE PORK CHOPS



Ginger-Apple Pork Chops image

A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (1 inch thick and 8 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 can (21 ounces) apple pie filling
12 gingersnaps, crumbled
2 tablespoons cornstarch
2 cups unsweetened apple juice

Steps:

  • Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each chop. Set remaining mixture aside. , Secure pork with toothpicks. Place in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°. Discard toothpicks. , In a small saucepan, combine cornstarch and apple juice until smooth. Stir in reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.

Nutrition Facts : Calories 530 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 594mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 44g protein.

GINGER-SOY GLAZED PORK CHOPS WITH ASIAN PEAR SLAW



Ginger-Soy Glazed Pork Chops with Asian Pear Slaw image

Ginger-soy glazed pork chops paired with a refreshing Asian pear slaw creates an incredibly flavorful, easy-to-prepare meal.

Provided by Jamie Vespa MS, RD

Categories     Entree

Time 30m

Number Of Ingredients 23

**Pear Slaw**
1 1/2 cups shredded cabbage
1 julienne-cut pear
1/3 red onion (shaved or thinly sliced)
1/2 cup matchstick carrots
1/4 cup thinly sliced radish
1/3 cup cilantro (roughly chopped)
1 1/2 tsp fish sauce
1 1/2 tsp rice wine vinegar
1 tsp granulated sugar
1 tbsp canola or vegetable oil
Juice of 1 lime
Sea salt and black pepper to taste
Optional garnish: sesame seeds
**Ginger-Soy Glazed Pork**
1 - 1.25 lbs boneless pork loin chops
2 cloves of garlic (minced)
3 tbsp lower-sodium soy sauce
1 tbsp honey
1 tsp freshly grated ginger
2 tsp mirin
1/2 tsp Sriracha (optional)
Optional garnish: sliced green onion

Steps:

  • Begin by preparing slaw ingredients. In a large bowl, combine all vegetables. In a smaller bowl, whisk together dressing ingredients: fish sauce, rice wine vinegar, sugar, oil, lime juice, salt and pepper. Pour over vegetables and toss to evenly distribute. Set aside.
  • Prepare pork marinade by adding garlic, soy sauce, honey, ginger, mirin and Sriracha in a medium-sized bowl and whisking to combine. Heat a large non-stick skillet over medium-HIGH heat.
  • Season pork chops with a dash of salt and pepper and add to heated skillet (*if skillet is NOT non-stick, add a spray of non-stick cooking spray or dash of oil). Sear chops for ~3 minutes, flip and sear for another 2-3 minutes. Reduce heat to medium. Pour marinade evenly over pork chops. Cook for another 2-3 minutes, or until pork chops are cooked through, flipping once more. You'll notice the marinade will thicken and begin turning into a sticky glaze. Transfer pork chops to a plate and top with sliced green onion. Pair with slaw, top with sesame seeds if desired.

Nutrition Facts : ServingSize 1 g, Calories 303 kcal, Carbohydrate 19 g, Protein 26 g, Fat 13 g, SaturatedFat 3.5 g, Cholesterol 80 mg, Sodium 675 mg, Fiber 3 g, Sugar 12.5 g

HONEY-GARLIC PORK CHOPS



Honey-Garlic Pork Chops image

Hands down, these are the best pork chops I have ever had.

Provided by Leigh Ann Rebholz

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 5

Number Of Ingredients 12

5 (1-inch thick) boneless pork chops
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup honey
¼ cup brown sugar
¼ cup soy sauce
2 teaspoons chopped garlic
2 tablespoons butter
¼ teaspoon ground ginger
1 dash cayenne pepper, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
  • Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
  • Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
  • Serve pork chops topped with extra sauce.

Nutrition Facts : Calories 666 calories, Carbohydrate 68.9 g, Cholesterol 154.2 mg, Fat 19.4 g, Fiber 0.5 g, Protein 55.7 g, SaturatedFat 7.4 g, Sodium 1314.5 mg, Sugar 66.7 g

PORK CHOPS WITH PEAR-PECAN SLAW



Pork Chops with Pear-Pecan Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
1 teaspoon paprika
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
1/3 cup roughly chopped pecans
1 tablespoon extra-virgin olive oil
1/4 large head red cabbage, shredded (about 4 cups)
1/3 cup dried cranberries
1 pear, chopped
2 scallions, chopped
3 tablespoons apple cider vinegar

Steps:

  • Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
  • Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
  • Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

Nutrition Facts : Calories 550, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 147 milligrams, Sodium 499 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 46 grams, Sugar 17 grams

PORK CHOPS WITH GINGER MAPLE SAUCE



Pork Chops with Ginger Maple Sauce image

An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
4 teaspoons canola oil, divided
1 tablespoon minced fresh gingerroot
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
4 bone-in pork loin chops (6 ounces each)
1/2 cup reduced-sodium chicken broth
1/4 cup maple syrup
2 cups hot cooked rice

Steps:

  • In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.

Nutrition Facts : Calories 393 calories, Fat 12g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 431mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

HONEY PORK CHOPS AND APPLES



Honey Pork Chops and Apples image

A great meal for a cooler night. Make sure your chops are thicker, at least 3/4-inch. Prep time depends on the thickness of your chops.

Provided by WI Cheesehead

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 pork loin chops, about 3/4-in . thick each
salt and pepper
ground sage
2 granny smith apples
1 tablespoon unsalted margarine
1/4 cup raw honey
6 maraschino cherries (optional)

Steps:

  • Core and slice apples into 1/2-inch rings.
  • Add margarine to skillet and saute apple rings until crisp-tender.
  • Remove apple rings from skillet and brown chops slowly in skillet.
  • Remove chops to shallow baking dish and season with salt, pepper and sage. Place 1 apple ring on each chop.
  • Cover and bake at 300° F for 30 minutes.
  • Drizzle honey over apples and chops; baste with drippings.
  • Cover and bake 15 minute longer or until pork is fully cooked. Place cherry in center of apple rings before serving, if desired.

Nutrition Facts : Calories 340, Fat 21.9, SaturatedFat 7.8, Cholesterol 68.8, Sodium 57.1, Carbohydrate 18.1, Fiber 1.1, Sugar 16.5, Protein 18.1

ASIAN APPLE GINGER SLAW



Asian Apple Ginger Slaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
2 tablespoons peeled, finely minced fresh ginger root (about 1-ounce, a 1 to 1 1/2-inch piece)
1 clove garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup mayonnaise
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
1 head cabbage, core removed and sliced chiffonnade or shredded
1 medium red onion, finely sliced
2 ripe tomatoes, cut into wedges, or 1 pint grape tomatoes, halved

Steps:

  • Turn on the blender and while it's running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper,
  • Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side.

PEPPER PORK CHOPS WITH HONEY-APPLE-GINGER SLAW



Pepper Pork Chops with Honey-Apple-Ginger Slaw image

Peppery pork chops are topped with a crunchy apple slaw flavored with ginger and honey.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cloves garlic, minced
4 teaspoons sugar
1/3 cup soy sauce
Freshly ground medium-grind black pepper
Six 1/3-inch-thick bone-in pork loin chops (about 1 3/4 pounds)
1 tart red apple
1 small head savoy cabbage, quartered, large ribs removed, finely sliced (about 6 cups)
Zest and juice of 2 limes
One 2-inch knob fresh ginger, peeled and finely grated
1 to 2 tablespoons honey
1 tablespoon toasted sesame seed oil
Kosher salt
2 tablespoons vegetable oil

Steps:

  • Put the garlic, sugar, soy sauce and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
  • Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest, lime juice and ginger in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
  • Meanwhile, heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off the excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches. Serve with the slaw.

PEPPER PORK CHOPS WITH HONEY APPLE GINGER SLAW



Pepper Pork Chops with Honey Apple Ginger Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Number Of Ingredients 13

2 cloves garlic, minced
4 teaspoons sugar
1/3 cup soy sauce
Freshly ground medium-grind black pepper
6 (1/3-inch thick) bone-in pork loin chops (about 1 3/4 pounds)
Kosher salt
2 tablespoons vegetable oil
1 tart red apple
1 small head Savoy cabbage, quartered, large ribs removed, finely sliced (about 6 cups)
Zest and juice of 2 limes
1 (2-inch) knob fresh ginger, peeled and finely grated
1 to 2 tablespoons honey
1 tablespoon toasted sesame seed oil

Steps:

  • 1. Put the garlic, sugar, soy sauce, and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal, and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
  • 2. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest and juice, and ginger together in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
  • 3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches.

Nutrition Facts : Calories 293, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 68 milligrams, Sodium 1247 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 23 grams

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