Cast Iron Skillet Sweet And Sour Pork Chops Recipes

CAST IRON SKILLET SWEET AND SOUR PORK CHOPS

Cast Iron Skillet Sweet and Sour Pork Chops image

An ever-so-easy way to add a little zip to pork chops cooked in a cast iron skillet. Serve over buttered rice for a quick and easy dinner.

Provided by BirgitJ

Categories World Cuisine Recipes Asian

Time 35m

Yield 2

Number Of Ingredients 11

Ingredients

1 (8 ounce) can tomato paste
1 cup pineapple juice
½ cup raisins
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon apple cider vinegar
½ tablespoon ground ginger
½ teaspoon red pepper flakes
1 pinch seasoned salt, or to taste
2 raw chop with refuse, 151 g; (blank) 5.3 ounces bone-in pork chops
2 tablespoons salted butter

Steps:

Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 598.3 calories, Carbohydrate 92.4 g, Cholesterol 74.1 mg, Fat 18.1 g, Fiber 6.9 g, Protein 24 g, SaturatedFat 9.4 g, Sodium 1141.6 mg, Sugar 64 g

SWEET AND SOUR PORK SKILLET

Sweet and Sour Pork Skillet image

Boneless pork chops star in this dish, but the supporting cast does its part, too! Our Sweet and Sour Pork Skillet recipe is truly a show-stopper.

Provided by My Food and Family

Categories Recipes

Time 28m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 Tbsp. oil
3/4 lb. center-cut boneless pork chops, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 large red pepper, cut into 1/2-inch pieces
6 green onions, sliced, divided
1 Tbsp. minced gingerroot
1 large clove garlic, minced
1/3 cup apricot fruit spread
1 can (8.75 oz.) baby corn, drained
1 can (8 oz.) pineapple chunks in juice, drained
3 Tbsp. HEINZ Apple Cider Vinegar

Steps:

Heat oil in large skillet on medium-high heat. Add meat; cook and stir 4 to 5 min. until browned and done. Remove from skillet; cover to keep warm.
Heat 2 Tbsp. dressing in same skillet. Add peppers, white parts of onions, ginger and garlic; cook and stir 4 to 5 min. or until peppers are crisp-tender.
Stir in fruit spread, corn, pineapple, vinegar, remaining dressing and meat. Bring to boil, stirring constantly. Simmer on low heat 2 to 3 min. or until sauce thickens slightly. Sprinkle with green parts of onions.

Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

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