Time 1h5m Yield 4-6 servings. Number Of Ingredients 13 Steps:

In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

Yield 4 servings Number Of Ingredients 12 Steps:

In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in. Place the pork in the marinade and toss to coat evenly. Marinate for one hour. Preheat the oven to 275ºF (140°C). On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake 1 to 1 ½ hours, depending on the weight of the pork. Raise the heat of the oven to 500ºF (260ºC). In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy. Remove the vegetables and pork from the tray, making sure to save all the juices. Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork. Enjoy!

Time 25m Yield 4 Number Of Ingredients 6 Steps:

In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Time 30m Number Of Ingredients 12 Steps:

In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour. Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes). Transfer to a clean plate. Repeat with the remaining half of pork. Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat. Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes) Add the pork back to the pan and stir to combine. Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you’d like a thinner sauce, just add a little more water. Stir in the pepper to taste. Please take a minute to rate this recipe. I truly appreciate it and it helps me create more recipes.

Time 50m Number Of Ingredients 13 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.

Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:

Pound pork chops with a meat mallet to flatten slightly. In a shallow bowl, mix flour, salt and pepper. Dip chops in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 3-4 minutes on each side. Remove from pan; keep warm., Add honey and pecans to same skillet; heat through, stirring to loosen browned bits from pan. Serve with pork.

Time 8h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:

Combine all ingredients in a heavy duty bag, seal and marinate in the refrigerator for 8 hours, turning occasionally. Coat a broiler pan rack with non-stick cooking spray and place the tenderloins on it, discarding the marinade. Broil the tenderloins 5" from heat for 5 minutes on each side or until a meat thermometer registers 160 degrees (if using an electric oven, the door should be left partially open during cooking). Slice the tenderloins and serve garnished with additional fresh jalapeno peppers if desired.

Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:

Preheat grill to to medium-high. Combine honey and hot pepper sauce in small bowl. Season chops with salt and pepper to taste. Grill chops, turning and brushing frequently with glaze, 8 to 15 minutes or until done (internal temp 155°F). Remove chops from grill and brush with remaining glaze. Refrigerate leftovers.

More about “honey pork and peppers recipes”

Time 1h15m Yield 4 Number Of Ingredients 12 Steps:

In a large skillet over medium heat, saute the pork chunks in the oil for about 15 minutes, or until browned on all sides. Add the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder. Mix well, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and pork is near done. Add the onion, green bell pepper and red bell pepper and simmer for 15 more minutes or until all vegetables are tender.