PINEAPPLE PORK CHOPS
Pineapple pork chops are a breeze to make and unbelievably delicious. The seasoned pork chops are first seared then cooked in a simple sauce made of pineapples, honey, soy sauce, and garlic. The pineapples become caramelized and the chops are super tender.
Provided by Kristen Stevens
Categories Dinner
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 pork chop, Calories 341 kcal, Sugar 23 g, Sodium 860 mg, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 31 g, Cholesterol 90 mg, UnsaturatedFat 8 g
PAULA DEEN PORK CHOPS AND PINEAPPLE PIE
My husband and I love this recipe that we got off foodnetwork.com. It is so easy to make and clean up. Best of all you can premake it and pop it in the oven when you get home from work.
Provided by SweetT
Categories Pork
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.
- Top each chop with the onion, green pepper, and pineapple slices.
- Drizzle with the teriyaki sauce.
- Top with the margarine and sprinkle generously with salt and pepper.
- Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
- When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.
- Or put in oven for 45min on 400 degrees.
Nutrition Facts : Calories 441.8, Fat 24.3, SaturatedFat 6.9, Cholesterol 124, Sodium 913.5, Carbohydrate 12.5, Fiber 1.2, Sugar 10.4, Protein 41.7
PORK CHOP AND PINEAPPLE PIE
My friends and family have tried this recipe and love it!
Provided by Beth Goike
Categories Savory Pies
Time 30m
Number Of Ingredients 6
Steps:
- 1. For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate. When ready to eat, place packages directly in coals for 15-20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer if necessary.
PORK CHOPS WITH PINEAPPLE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
- Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
- Drain the onion and add to the pineapple relish. Serve with the pork chops.
Nutrition Facts : Calories 618, Fat 39 grams, SaturatedFat 11 grams, Cholesterol 165 milligrams, Sodium 390 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 52 grams
PORK CHOPS WITH PINEAPPLE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
- Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
- Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
- Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
- Photograph by Justin Walker
SPICED PINEAPPLE PORK
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Provided by Jane Hornby
Categories Dinner, Main course
Time 17m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium
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
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-ONION PORK CHOPS
I prepared these tender pork chops for my teenage grandson's birthday meal. Brown sugar and pineapple provide sweetness for the onion-topped entree. -Marjorie Bruner, Parchment, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large shallow bowl, combine the flour, salt and pepper. Add pork chops and toss to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13x9-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350° for 20 minutes., Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Pour over pork. Bake, uncovered, 5-10 minutes or until meat juices run clear.
Nutrition Facts : Calories 294 calories, Fat 13g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 332mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein.
PINEAPPLE PORK CHOPS
A recipe from Coup de Pouce. This is a recipe perfect for a busy weekend. Takes only 15 minutes of preparation and 12 minutes of cooking.
Provided by Boomette
Categories Pineapple
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time).
- Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.
Nutrition Facts : Calories 551.4, Fat 25.1, SaturatedFat 6.9, Cholesterol 137.3, Sodium 885.6, Carbohydrate 35.7, Fiber 1.1, Sugar 21.3, Protein 44.1
PINEAPPLE-DIJON PORK CHOPS
I like to dress up pork chops with pineapple, peach or apricot preserves. Whenever I do, I always serve mashed sweet potatoes on the side. They make a perfect pair. -Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 428 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 508mg sodium, Carbohydrate 39g carbohydrate (36g sugars, Fiber 0 fiber), Protein 33g protein.
STICKY PORK & PINEAPPLE HOTPOT
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
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
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