Sweet And Nutty Pork Chops Recipes

SIMPLE SWEET PORK CHOPS

Steps:

• Place pork chops in a 13x9-in. baking dish coated with cooking spray. Combine remaining ingredients; pour over chops. Cover and bake at 350° for 30 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 160°.

SWEET AND NUTTY PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat the butter and oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper then lightly coat with flour. Add chops to the pan and fry on each side until golden brown, about 2 minutes per side. Transfer to a baking sheet and place in the warm oven. Leave in the oven to finish cooking, about 10 minutes.
• While the chops are cooking, stir together the honey and chicken broth in a small bowl. As soon as you remove them from the pan, pour the honey sauce into the skillet and add pecans. Cook and stir until sauce becomes thick enough to coat a metal spoon, about 2 minutes. Drizzle sauce over pork chops and serve immediately.

SWEET SIMMERED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet.
• Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil.
• Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

TENDER SWEET 'N' SOUR PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.

SWEET AND SOUR PORK CHOPS

Steps:

• Brown the pork chops in the oil or butter and place in a single layer in a baking dish.
• Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops.
• Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.

SWEET PORK CHOPS

Steps:

• First mix all the spices.
• Then put half of the spice mixture and the garlic cloves on the pork chops. Leave them for 1 hour.
• Brown the pork chops in a skillet with the oil and then put them in a casserole dish.Add the remaining spice mix.
• Put the butter in the skillet then the maple syrup and arrange the onion rings. Cook until tender.
• Place the onions on the pork chops.
• Add half of the coke in the skillet and then add the apple and cook until tender.
• Place the apples on the pork chops and add the remaining coke.
• Cover with foil and place in the oven for 40 minutes at 330°F.

SWEET 'N' TANGY PORK CHOPS FOR 2

Steps:

• In a large skillet, brown pork chops in oil. Combine the remaining ingredients; add to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pork juices run clear. Spoon sauce over pork chops.

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES

Steps:

• Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
• Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
• Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
• Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
• Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Cooks' Note
• Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.