Luau Pork Chops Recipes

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

HAWAIIAN PORK CHOPS

Steps:

• Heat 1 tablespoon of oil in a large skillet.
• Season pork chops on both sides with salt and pepper. Add pork to the hot skillet and cook for 2 minutes on each side or until each side is nice and browned. Remove from the pan and set aside.
• In a large measuring cup combine soy sauce, ketchup, brown sugar and only the pineapple juice (reserve the slices for later). Set aside.
• Add the remaining tablespoon of oil to the large skillet. Add garlic and ginger and sauté for 1 minute.
• Pour in the sauce ingredients and bring to a simmer and cook for 2-3 minutes. Add the pork back to the sauce.
• In a small bowl mix together cornstarch and water.
• Slowly add the cornstarch mixture to the skillet and stir.
• Add in the reserved pineapple slices and simmer for 10 minutes or until sauce is thickened and pork reaches 145 degrees. The thin pork do not take very long.
• Serve immediately with chopped parsley for garnish, if desired.

KALUA PIG - SHREDDED PORK LIKE SERVED AT A HAWAIIAN LUAU

Steps:

• Trim any excess fat from the roast.
• Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.)
• Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .
• Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves, however, can often be obtained from your local florist especially on the West Coast).
• Tie the leaves securely with twine.
• Roast in a 325 F to 350 F oven for about 45 minutes per pound. When the meat is done, remove the ti leaves, the banana leaf (or bananas) and shred the pork.

LUAU PORK

Steps:

• Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer's directions.
• Combine undrained pineapple, stir-fry sauce, onions and mustard in small microwave-safe bowl; set aside.
• Sprinkle pork chops with salt. Grill 15 minutes or until slightly pink in centers (160°F), turning over after 8 minutes. Place pork chops on serving plates.
• Heat pineapple mixture in microwave on HIGH 1 minute. Spoon over grilled pork chops just before serving.

LUAU PORK CHOPS

Steps:

• Lightly salt and pepper each side of the pork chops.
• Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don't have a garlic press); saute about 2 minutes.
• Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side.
• While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly.
• When the chops have been browned on both sides, add the pineapple juice and chicken broth.
• Bring to a boil, then reduce to a simmer and cover.
• Allow to simmer gently for 15 minutes.
• Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.

LUAU PORK

Steps:

• CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• PUT the pork in a large slow cooker (at least 6 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger. Place the whole banana on top of the meat.
• COVER and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
• DISCARD the banana. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.
• To serve the barbecue later, Cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
• To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.

LUAU PORK CHOPS

Steps:

• 1. Heat the vegetable oil in a large skillet over medim-high heat. Add onion and bell peppers and cook until the onion is clear. Remove from skillet.
• 2. Mix flour, slat and pepper in a plastic bag. Add the pork chops; shake to coat. Brown pork chops in skillet.
• 3. Place a pineapple slice on top of each pork chops. Sprinkle with the onion and peppers.
• 4. Combine the vinegar, BBQ sauce & pineapple juice to make a sauce. Pour over the pork chops. Simmer 45 minutes.