Tropical Marinated Pork Chops Over Rice Recipes

TERIYAKI PORK CHOP MARINADE

Steps:

• Place the pork chops in a large ziplock bag. In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, and sesame oil.
• Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
• Move the pork chops around in the marinade until they are all evenly coated.
• Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
• Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
• Let the pork chops rest, tented with foil, for 5 minutes before serving.

TROPICAL MARINATED PORK CHOPS OVER RICE

Steps:

• 1. In a skillet, melt butter and brown chops over medium/ high heat, salt and black pepper to taste. Transfer to a 13x9x2 casserole dish sprayed with Pam. Combine the remaining ingredients and pour over pork chops. Cover with foil 30 minutes.
• 2. Preheat oven to 300 - 325 degrees F. Bake 1 1/2 hours or until done. Serve over cooked rice or creamed potatoes.
• 3. For a Slow Cooker: Place browned chops in bottom of slow cooker; pour sauce over top. Cover. Cook on high for 4 hours or until chops begin to fall apart.

MARINATED PORK CHOPS, OVER VEGGIES & RICE

Steps:

• Place pork chops in a shallow dish with air tight lid or into a sturdy, gallon size zip lock bag.
• Mix together 2 Tbsp. soy sauce, garlic powder, onion powder, brown sugar and red chili sauce.
• Pour sauce mixture over pork chops and marinate in refrigerator for several hours.
• Preheat oven to 400.
• Remove chops from marinade and place on a rack over a foil lined pan.
• Bake in fully preheated oven for 15 minutes.
• Switch oven temp to Broil. Broil chops for five minutes, then flip and broil another five minutes on the other side.
• While pork chops are baking, heat peanut oil and sesame oil in large skillet over medium heat.
• add broccoli slaw, and 1 Tbsp. soy sauce. Stir fry until vegetables wilt.
• Spoon cooked white rice onto a plate then top with stir-fried veggies then top with pork chop.
• Garnish with sliced green onions if desired.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

ASIAN MARINATED PORK CHOPS OVER A BED OF JASMINE RICE

Steps:

• First. Marinate the pork chops. Take your oyster sauce, onion powder, garlic powder, and soy sauce. Mix all that in a large bowl and add in your pork chops. Make sure that all the pork chops are covered in the marinade. when you finish just put that aside.
• Next, cook the jasmine rice. First get a pot. Make sure its non stick, Pour your rice into the pot.equal parts. Put it on the stove and let it come up to a boil. let it boil for about 3-2 min, then turn down to simmering and let it sit on low COVERED till the rice is cooked.
• After that is cooking. Next you get a non stick skillet on medium high heat. Pour in a little bit of oil.. and kind of oil you perfer. and let it heat up. Then, you add in your pork chops. let it brown up on each side.
• next prep your vegetables. Sliced that tomatoes and the cucumber. while the pork chops are getting cooked.
• after all this is done and the rice is cooked.. and the pork chops also. TIME to PLATE!
• get a plate.. and scoop some rice onto the plate.. then you place a pork chop right on top so all that juicy goodness can drip onto the rice.. If you would like more soy sauce..feel free to add some onto your plate. then add some vegetables onto the side and garnish with some sprinkled green onions on top of everything!!! DELICIOUS! now enjoy!

TROPICAL GRILLED PORK CHOPS

Steps:

• With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
• Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
• To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
• Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
• Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
• Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

TROPICAL PORK CHOPS

Steps:

• In a medium size pot, add the first 8 ingredients; stir to combine.
• Cover and simmer over medium heat, for about 10 minutes or until sugar is dissolved, stirring occasionally.
• Remove sauce from heat and set aside.
• Sprinkle pork chops with salt and pepper.
• In a large skillet, cook chops, onion, and garlic in oil until the chops are browned.
• Add water and reserved sauce.
• Cover and cook on medium-low for 20-25 minutes or until meat is no longer pink, adding more water if needed.
• Stir in pineapple and heat through.
• Serve over hot cooked rice.