Caramelized Pork Chops Recipes

Steps:

• Heat oil in a skillet over medium-high heat and cook pork chops until browned on all sides, 7 to 10 minutes. Transfer to the slow cooker.
• Cook onions in the same skillet over medium-low heat until soft and browned, 8 to 10 minutes. Add garlic and sugar; cook and stir for 2 to 3 minutes. Add cider and bring to a boil. Pour mixture over pork chops in the slow cooker.
• Cook on Low until pork chops are tender, about 7 1/2 hours. Stir in peas; cook until tender, about 30 minutes more.
• Transfer pork chops to a serving plate. Add butter to the sauce in the slow cooker; stir until melted. Pour sauce over pork chops.

Steps:

• Preheat the oven to 400°F Season the pork with salt and pepper then sprinkle on both sides with the sugar.
• Place a small roasting tin or ovenproof frying pan over a high heat. Add the oil and the pork to the pan and cook for about 5 minues, turning now and then until dark golden all over.
• Transfer the chops in the pan to the oven. Cook for 12-15 minutes.
• Remove the pan from the oven and place over a high heat once more. Remove the meat and add keep warm. Add the vinegar to the pan - this will boil and reduce very quickly.
• Add the tomato ketchup and water and stir.
• Pour the sauce over the chops and serve.

Steps:

• In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
• In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
• Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
• Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
• Preheat the grill for medium-high heat.
• Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Steps:

• Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
• Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
• In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
• Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.