Spicy Strawberry Syrah Glazed Pork Chops Recipes

SPICY STRAWBERRY SYRAH-GLAZED PORK CHOPS

Steps:

• In a small non-reactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
• Simmer over low heat until reduced to 3/4 cup. Strain into clean saucepan.
• Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.
• Heat oven to 400°F.
• Season pork chops with salt and pepper.
• In ovenproof skillet, heat oil; sear pork chops on both sides.
• Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.
• Gently heat fresh strawberries in syrah glaze.
• Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
• Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.
• In medium skillet, sauté couscous in olive oil until golden; remove from heat.
• Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
• Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
• In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until browned. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear.
• Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
• In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
• In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
• Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.

SPICY & SWEET PORK CHOP STEAKS FOR TWO

Steps:

• Chop the onion, and the garlic if you are using fresh garlic and not the jarred minced version.
• In a bowl mix the water, onion, garlic, jam, salsa and salt together until well mixed.
• It's okay to taste it a little bit so that you can see if you need to add more of something, but don't over-do it!
• Next take out the pork.
• Leave the chops whole, but with a knife cut random areas so that the mix's juices that you made will go through the pork.
• In any cooking pot with a lid (that will allow you to put two pork chops into it)- throw the sauce into the pot.
• Place the pork chops also into the pot.
• With a spoon dig up some of the sauce in the pan and put some of it on the top of the pork chops.
• Turn your stove on with a medium to high heat, until the sauce starts to heat up.
• Then lower the heat enough (medium heat), and now cover, and allow to cook well, flipping it over every 8-10 minutes.
• Remember to keep putting the sauce on the sides of the pan on top of the pork every time you flip them over.
• Don't let the sauce burn into the bottom of the pot.
• When done, the sauce should not be too watery.
• Top with the sauce that you made to cook the pork with into a plate.
• Serve with rice!
• My husband loves this quick to make and cook dish!
• Note: If you want to add more pork for more people just increase the salsa and jam.
• And add the rest of the ingredients to your taste.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. , In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. , Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.