Flavorful Sweet And Sour Pork Chops Recipes

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.

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.

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.

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.

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.

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!

Steps:

• Cube the pork and place in a medium bowl.
• Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
• Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
• Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
• Fry the pork in the hot oil until golden brown. Drain on paper towels.
• Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
• Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
• Add the pork to the pan and toss to coat evenly.
• Serve the pork over rice and garnish with green onions, if desired.
• Enjoy!

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender.

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.

Steps:

• To make the pork chops: Combine sherry, pepper, 1 tbsp of the soy sauce and 1/2 tsp of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinade in the refrigerator.
• Stir together pineapple juice, ketchup, vinegar, the remaining tbsp of soy sauce and remaining tsp of sugar in a small bowl until well combined.
• Heat 1 tbsp of the oil in a large, nonstick skillet over medium high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tbsp of the oil in the same skillet over medium high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
• Heat remaining tbsp of oil in the same skillet over medium high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1 1/2 minutes.Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.
• For the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with lid and let simmer for 20-30 minutes. Using a fork, fluff the grains and serve.
• Should be 1 1/2 cups brown rice but it kept leaving that measurement out!