APPLE GINGER PORK CHOPS
Steps:
- In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
- Preheat oven to 350 degrees F.
- In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
- In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
- Remove chops from oven and add to the apple mixture. Serve hot.
BONELESS PORK CHOPS WITH APPLE CHUTNEY
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.
PORK CHOPS WITH GINGER MAPLE SAUCE
An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.
Nutrition Facts : Calories 393 calories, Fat 12g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 431mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
- Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada
SPICY PORK WITH GINGER-MAPLE SAUCE
"My physical therapist shared this recipe with me and said it was completely foolproof," says Juanita Moore of Dana Point, California. "She was right. It's a real winner. I serve it with sauteed green beans."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the chili powder, cinnamon, pepper, salt and allspice. Rub over pork. In a large skillet, brown pork in oil on all sides. , Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Add fresh ginger; saute 1-2 minutes longer. Stir in the broth, syrup and candied ginger. Bring to a boil; cook until sauce is reduced to about 1/2 cup. Pour over pork. , Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. ,
Nutrition Facts : Calories 395 calories, Fat 11g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 883mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 3g fiber), Protein 36g protein.
SPICY MAPLE-SAUCED PORK CHOPS
This recipe is easy and delicious. The pork chops are coated with a spicy rub and topped with a sweet maple sauce, which both compliments and tones down the heat. I think this recipe has just the right amount of spiciness, but you can adjust the chili powder and cayenne pepper to your taste. I like to serve this with my Spicy Maple Roasted Potato Wedges.
Provided by MarthaStewartWanabe
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a non-stick oven-proof skillet, heat olive oil over medium-high heat until glistening.
- Meanwhile, in a small saucepan over medium-high heat, whisk together maple syrup, soy sauce and lemon juice. Bring to a boil. Boil for five minutes or until mixture begins to foam, reduces by half and thickens to the consistency of corn syrup. Remove from heat, cover saucepan and set aside.
- In a small bowl, combine spices (garlic powder, cumin, chili powder, ginger, cayenne pepper, black pepper and salt. Rub mixture evenly over both sides of pork chops.
- Brown pork chops in hot oil for 2 minutes on each side or until medium brown in color and slightly crispy when pricked with a fork. Remove from heat.
- Spoon 1/3 of maple sauce over top of each chop, allowing to drizzle down over sides.
- Place skillet, uncovered, in oven and roast chops for 10 minutes.
- With oven mitts, remove skillet from oven and spoon 1/2 of remaining sauce over chops. Return to oven for an additional 10 minutes or until chops are cooked through.
- Spoon remaining sauce over chops just before serving. The sauce will be cool and very sticky at this time but will melt nicely when spooned onto chops.
- Serve immediately and enjoy!
Nutrition Facts : Calories 680.9, Fat 31.7, SaturatedFat 7.9, Cholesterol 137.3, Sodium 949.9, Carbohydrate 56.5, Fiber 0.6, Sugar 48.3, Protein 42.4
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