Spiced Brandy Herb Pork Chops With Pineapple Salsa Recipes

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

AIR FRYER GARLIC & HERB PORK CHOPS

Steps:

• Season pork chops with rosemary and salt.
• Place 2 chops in air fryer basket and cook at 400-degrees F for 10 minutes (*see tip).
• While the pork is cooking make the sauce. In a small bowl combine olive oil, parsley, lemon zest, lemon juice and salt. Mix well and set aside.
• When the cook time is up, use tongs to remove the pork chops and transfer them to a plate or serving platter. Repeat steps to cook 2 remaining chops.
• Spoon sauce over cooked pork chops and serve.
• Serves: 4; Calories: 275; Total Fat: 16 grams; Saturated Fat: 2 grams; Total Carbohydrate: 0 grams; Sugars: 0 grams; Protein: 31 grams; Sodium: 365 milligrams; Cholesterol: 98 milligrams; Fiber: 0 gram.
• Tip: To help prevent smoking, line the bottom of the air fryer basket with aluminum foil.

ORANGE SPICED PORK CHOPS

Steps:

• In a large skillet, heat oil on medium heat and brown pork chops briefly on both sides (maye 1-2 minutes per side); Do not overcook at this point or they will get tough!
• Pour oranges on top and sprinkle with cloves and some black pepper & salt to taste.
• Cover and simmer over low heat until pork chops are cooked through (about 15 min for 4, 25-30 min for 6 ,approx).
• Cooking time will vary depending upon the size and meatiness of your chops- check early for doneness.
• Variation: You may substitute a different spice & fruit combo such as canned peach slices with allspice, apricots with nutmeg, pineapple with cloves.
• You may also substitute skinless boneless chicken breasts for the pork, but the cooking time may be less as chicken dries out quickly.

TEA SPICED PORK CHOPS

Steps:

• Pour .5 cups tea into a large skillet just under medium heat.
• Add sage, banana peppers, garlic, chives, spearmint.
• Let herbs saute in the tea as the begins to condense for 3 to 4 minutes.
• Make sure to distribut tea and spices throughout the pan.
• Add pork chops5. Add .25 cups tea to pan5. Sprinkle black pepper on top of pork chops.
• When bottom turns white, turn the pork chops over and sprinkle with pepper to taste (arround 10 minutes).
• Cook until pork chops are solid white, turning occasionally.
• Enjoy!

GRILLED SPICED BRANDY & HERB PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Mix Marinade Mix, oil, juice, vinegar and jalapeno peppers. Reserve 1/4 cup. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes.
• Meanwhile, mix pineapple, bell pepper and 2 tablespoons of the reserved marinade. Set aside. Remove pork chops from marinade. Discard any remaining marinade.
• Grill pork chops over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Serve pork chops with Pineapple Salsa.