Glazed Pork Chops Recipes

Steps:

• In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

Steps:

• Preheat oven to 500 degrees F.
• In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
• Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
• When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
• Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
• While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
• Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
• Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Combine the first 5 ingredients in a food processor. Preheat a wood-fire grill. Brush the pork chops with the glaze and cook over the wood-fire grill.

Steps:

• In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
• Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

Steps:

• For glaze, in a small saucepan, combine marmalade, jalapeno, lime juice and ginger; cook and stir over medium heat 4-6 minutes or until marmalade is melted., Grill chops, covered, on an oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes on each side, brushing with glaze during the last 5 minutes. Let stand 5 minutes. Sprinkle with cilantro; serve with lime wedges.

Steps:

• Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
• Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops).
• Pat chops dry with paper towels; season with salt and pepper.
• Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking.
• Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops.;.
• Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes.
• Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
• When chops have rested, add any accumulated juices to skillet and set over medium heat.
• Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.
• Return chops to skillet; turn to coat both sides with glaze.
• Transfer chops back to platter, browned side up, and spread remaining glaze over chops.
• Serve immediately.
• NOTES: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.

Steps:

• Rinse chops with cold water and pat dry.
• Sprinkle chops with salt and pepper.
• Dust with cornstarch on each side.
• Brown chops on both sides in a little oil.
• Place pork chops in single layer in lightly greased casserole dish.
• Place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice.
• Mix ketchup, brown sugar and water together.
• Pour sauce over chops, turning chops to make sure they are covered with sauce.
• Bake at 350 degrees Fahrenheit for about 1 hour, or until chops are tender.
• Turn chops after 30 minutes and baste with sauce.
• Check occasionally to prevent burning.
• Add a little water if necessary.

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
• Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper. Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix. Heat olive oil in a skillet over medium/high heat. After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.