Cantoneseporkchops Recipes

Steps:

• In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Steps:

• Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
• Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
• Serve over hot cooked rice.

Steps:

• Grease a baking dish.
• In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
• Dip the pork chops in milk, then into breadcrumb mixture.
• Brown in hot oil on both sides; drain fat.
• Place the pork chops in prepared baking dish.
• To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
• Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
• Mix cornstarch with cold water.
• Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
• Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
• Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

Steps:

• In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
• Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
• Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
• Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.