Caramelized Grilled Pork Recipes

Steps:

• Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.
• Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.
• Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)

Steps:

• Pork Chops:
• Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.
• Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F.
• Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm.
• Apples:
• Raise oven to 400 degrees F.
• Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes.
• Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples.
• Brussels Sprouts:
• Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain.
• Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples.

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

Steps:

• Cut pork into 1/2 inch slices.
• Spray 10 inch nonstick skillet with cooking spray,heat over medium hight heat.
• Cook pork and garlic in skillet 8-10 minutes,turning occasionally.
• Drain if necessary.
• Stir in remaning ingredients.
• Cook about 2-5 minutes,stirring occasionally until mixture thickens and coats pork.

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.
• Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary.
• Stir in remaining ingredients; cook until mixture thickens and coats pork.

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Steps:

• Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick.
• Make several small slits around edge of each chop.
• Half each chop lengthwise and transfer to bowl.
• In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel.
• Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened.
• Pour sauce over pork, toss.
• Heat a grill pan over heat until hot, but not smoking.
• Grill pork in batches, turning once until cooked through (1-3 minutes per side).
• Discard any remaining caramel sauce.

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
• Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

Steps:

• Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
• When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.