Time 1h15m Yield 6 servings. Number Of Ingredients 9 Steps:
Place pork chops in a 13x9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops.
Time 4h5m Yield 4 Number Of Ingredients 5 Steps:
Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops. Cook on Low until the pork chops are very tender, 4 to 6 hours.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.
Time 35m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Time 7h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place pork chops in bottom of crock pot. Mix all ingredients EXCEPT cornstarch and water – also add juice from pineapple can. Pour mixture on top of chops. Turn crock pot on high temperature for 1 hour. Cook on low for 5-6 hours. During last 1 hour of crock pot time, mix cornstarch in cold water and stir into juices in crock pot. These chops are wonderful served with rice.
Yield 4 Number Of Ingredients 9 Steps:
Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple chunks; cook and stir only until pineapple is heated through.
Time 1h Yield 2 servings. Number Of Ingredients 11 Steps:
In a small saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Meanwhile, in a large nonstick skillet, brown pork chops in oil; drain. , Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Place pork chops in prepared pan; sprinkle with half of the green pepper, onion and carrot. Pour sauce over all. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining vegetables. Baste with sauce in pan. Bake 10-15 minutes longer or until meat and vegetables are tender. Serve with rice if desired.
Time 2h Yield 4 Number Of Ingredients 23 Steps:
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Time 4h10m Yield 4 Number Of Ingredients 20 Steps:
Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first. In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large nonstick skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange zest until blended. Return meat to pan; cover and simmer for 15 minutes or until tender. Remove chops and keep warm., Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add orange segments; cook for 1 minute. Serve over pork and rice.
Time 19m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
Time 55m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Time 6h15m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Place the chops into the crockpot, then sprinkle the top with salt and pepper. Add in onions, celery, green pepper and stewed tomatoes. In a bowl combine ketchup, vinegar, Worcestershire sauce, lemon juice, bouillon cube and brown sugar; pour over the veggies. Cover and cook on LOW for 5-6 hours. In a bowl mix the cornstarch with water until smooth; stir into the crockpot. Cover and cook on HIGH for 30-45 minutes or until thickened. Serve with rice if desired.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. Place chops in glass baking dish. Mix honey, chili sauce and soy sauce in a bowl. Pour mixture over pork chops and bake at 350 degrees for one hour or until no longer pink inside. I always make mashed potatos and use the left over juices as a gravy.
Time 30m Yield 2 servings Number Of Ingredients 14 Steps:
In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. In a medium-sized saucepan, heat the oil to 350˚F (180°C). Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside. For the sauce, place a frying pan over a medium heat and add the oil. Sauté the garlic until fragrant, then fry the peppers until soften. Add in the pineapple and warm thorough. Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil. Add the pork to the frying pan and coat everything evenly with the sauce. Serve top with sesame seeds. Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams Enjoy!
Time 50m Yield 3 serving(s) Number Of Ingredients 6 Steps:
Brown pork chops in a little oil or coat the pan with cooking spray. Mix together brown sugar, vinegar, water and soy sauce. When pork chops are browned, pour the sauce over them and let it come to a boil. Reduce heat to low, cover and simmer. For 1/2" chops, cook 45 minutes. For thicker pork chops, cook 1 - 1 1/2 hours. Remove chops to a plate. Stir 1 teaspoons of cornstarch in 1 tablespoons water and add to liquid in the pan. Stir until it thickens and clears. If you want a thicker sauce, add a little more cornstarch. Return the chops to the pan, turning to coat in the sauce. Let cook for a couple of minutes. Serve with rice.
Time 7h5m Yield 6 pork chops, 6 serving(s) Number Of Ingredients 5 Steps:
Place partially thawed Asian vegetables in slow cooker, and arrange pork chops on top. Combine sauce and water, and pour over chops. Cover and cook on low for 7-8 hours. Turn to high and add pea pods. Cover and cook on high for 5 minutes.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
In a large nonstick skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange peel until blended. Return meat to pan; cover and simmer for 15 minutes or until tender. Remove chops and keep warm. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add orange segments; cook for 1 minute. Serve over pork and rice.
