Pineapple Sticky Pork Chops Recipes

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• 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.
• Serve the pineapple pork chops with a little cilantro over the top.

BROWN SUGAR-PINEAPPLE PORK CHOPS

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.

PINEAPPLE-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, heat oil over medium-high heat. Brown pork chops on both sides., In a small bowl, mix preserves, chardonnay and mustard; add to pan. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

ONE PAN PINEAPPLE PORK CHOPS

Steps:

• Pat dry the meat.
• Mix rub ingredients and season the pork chops on both sides really well.
• Place a large, non-stick frying pan over medium-high heat. Add the oil, and once hot add the pork chops and sear for 4-5 minutes, or until golden on one side.
• Meanwhile in a large bowl mix pineapple tidbits, maple syrup, brown sugar, soy sauce, and garlic.
• Flip the chops to the other side, then pour the pineapple mixture into the pan. Continue to cook the meat until it reaches an internal temperature of 145 degrees Fahrenheit and the sauce has reduced and thickened a bit, about 10-12 minutes. If the sauce is too thick, add a bit of water.
• Garnish with cilantro and serve.

PINEAPPLE PORK CHOPS

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.

SPICED PINEAPPLE PORK

Steps:

• Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
• Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

PINEAPPLE BARBECUE SAUCE PORK CHOPS

Steps:

• In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce., Cover and cook on low for 4-5 hours or until meat is tender.

STICKY PORK & PINEAPPLE HOTPOT

Steps:

• Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins - they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
• Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
• Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

PINEAPPLE GRILLED PORK CHOPS

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.

STICKY PORK CHOPS

Steps:

• Heat frying pan over medium heat.
• Cook meat for 2 minutes each side, or until meat is well browned.
• Remove meat, set aside - Keep warm -
• Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
• Cook for 3 minutes.
• Return the meat to pan and cook on each side for 1 minute.
• Simmer until the sauce thickens, and pork is cooked through.
• Serve with rice and greens.

PINEAPPLE STICKY PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side.
• Heat the oil in a heavy bottom oven proof skillet until the oil shimmers.
• Pat the chops dry and add them to the hot pan.
• Cook for two minutes on the first side, flip the chop and cook for an additional minute.
• Transfer the chops to a plate.
• Pour the excess oil out of the pan (but don't wipe the pan out).
• Add the sauce mixture, scrape up the browned bits on the bottom of the pan.
• Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes.
• Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce.
• Place the skillet in the oven and cook for 15 minutes.
• Spoon the sauce on top of the pork chops and serve.