BROWN SUGAR-PINEAPPLE PORK CHOPS
Brown sugar-pineapple pork chops with caramelized red onions and tangy goat cheese are a delicious one-skillet supper. It's a sweet take on juicy pork chops that are quick and easy to prepare! Sprinkle with parsley for garnish, if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
- Pat pineapple rings dry.
- Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
- Pat pork chops dry and lightly season both sides with salt and pepper.
- Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 26.1 g, Cholesterol 42.9 mg, Fat 10.3 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 3.8 g, Sodium 110.4 mg, Sugar 23.1 g
PINEAPPLE PORK CHOPS
Marinated in a delightful combination of pineapple, honey mustard and garlic, the entree is simple to prepare and tastes sensational. Since we cut back on red meat, the tasty chops and flavorful sauce fit perfectly with our eating plan.— Michelle Bishop, Peru, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture., Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear.
Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 238mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES
Get this complete dinner for four on the table in record time. The sweet and tangy cherry-balsamic glaze does double duty by both coating the pork chops and flavoring the salad dressing. Crispy smashed potatoes round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
- Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
- Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
- Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
- Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
- Broil the potatoes until warm and golden, about 5 minutes. Set aside.
- Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
- Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.
PINEAPPLE GRILLED PORK CHOPS
These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.
Provided by jhopkins
Categories World Cuisine Recipes Asian
Time 8h25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 26 g, Cholesterol 124 mg, Fat 12.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 999.5 mg, Sugar 23.7 g
PINEAPPLE PORK CHOPS
A very easy and delicious way to cook pork chops with a sweet, but not too sweet, sauce. I recommend serving the pork chops with white rice since the sauce is also excellent on the rice.
Provided by BREANNA20
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
- Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
- In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.4 g, Cholesterol 39.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 909.6 mg, Sugar 10.3 g
TERIYAKI PINEAPPLE & PORK CHOPS
Pork chops are wonderful on the grill. Adding the pineapple and teriyaki makes it even better! It reminds me of Hawaii!-Alaina Showalter, Clover, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.
Nutrition Facts : Calories 433 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1644mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 41g protein.
PINEAPPLE GLAZED PORK CHOPS
I believe this recipe originally came from a Dole Pineapple can. The pineapple sauce makes ordinary pork chops special.
Provided by Sassy in da South
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
- Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
- Return chops to skillet; spoon sauce over chops. Reduce heat to low.
- Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.
- Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.
Nutrition Facts : Calories 431.5, Fat 22.8, SaturatedFat 8, Cholesterol 68.8, Sodium 102.7, Carbohydrate 39.4, Fiber 1, Sugar 29.7, Protein 18.4
GLAZED PINEAPPLE CHOPS
Try something new with Glazed Pineapple Chops from My Food and Family. Sweet. Spicy. Smoky. Grilled. Like what you hear? Add juicy and tender, and these pineapple chops will have you out grilling even while the snow falls.
Provided by My Food and Family
Categories Bbq
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Mix all ingredients except chops until blended. Reserve 1/2 cup barbecue sauce mixture for later use.
- Grill chops 5 min. on each side. Brush with half of the remaining barbecue sauce mixture; grill 3 to 5 min. or until chops are done (145ºF), turning and brushing occasionally with remaining barbecue sauce mixture. Remove chops from grill. Let stand 3 min.
- Serve chops with reserved barbecue sauce mixture.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
OVEN-BAKED PINEAPPLE PORK CHOPS
Make and share this Oven-Baked Pineapple Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
- Marinate in the refrigerator for at least 4 hours.
- In a pie pan, toss the bread crumbs and paprika.
- Dredge pork chops in bread crumb mixture, coating both sides.
- Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
- Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.
PINEAPPLE GLAZED PORK CHOPS
Very quick, very delicious! I found a similar recipe on Kraft Foods.com, tried it with a few minor alterations, and this was the result.
Provided by happyheart
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, combine barbecue sauce, half of the pineapple slices, brown sugar, cinnamon and mustard. Pulse until pineapple slices are minced into sauce. Reserve about 1/4 cup sauce for serving.
- Heat grill to medium heat. Season pork chops with salt and pepper, then place them along with the remaining pineapple slices on the hot grill and cook all about 5 minutes each side, brushing sauce over the chops as you grill. Serve pork chops with grilled pineapple slices on top, and spoon remaining sauce over all.
Nutrition Facts : Calories 491.7, Fat 13.2, SaturatedFat 4.5, Cholesterol 124, Sodium 623.2, Carbohydrate 51.4, Fiber 2.2, Sugar 40.9, Protein 40.6
PINEAPPLE GLAZED GRILLED PORK CHOPS (OR CHICKEN)
Make and share this Pineapple Glazed Grilled Pork Chops (Or Chicken) recipe from Food.com.
Provided by RepoGuysWife
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple and reserve juice. Add water to reserved juice to make 1 cup.
- Salt and pepper pork chops to taste.
- In a small sauce pan combine pineapple juice mixed with water, brown sugar and mustard, bring to a light boil.
- Combine cornstarch with 1/4 cup water until smooth.
- Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
- Brush sauce on pork chops (or chicken breasts if desired) and place on a prepared grill or in a hot grill pan.
- Brown pork chops for 4 minutes on each side, brush on more sauce and top with pineapple rings.
- Cook for 2 or 3 more minutes.
- Turn so pineapple rings are on the grill surface and get the nice grill marks, cook for 2 or 3 more minutes.
- Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.
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5/5 (1)Total Time 25 minsCategory Main CourseCalories 366 per serving
- In a large measuring cup or bowl, whisk together pineapple juice, honey, brown sugar, vinegar, a pinch of salt, and a pinch of pepper.
- Heat about 2 teaspoons of olive oil in a large oven-proof skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 more minute.
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4.8/5 (33)Calories 341 per servingCategory Dinner
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
- While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
- Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
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