SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
- Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
- Arrange the pork chops on a platter and drizzle with the glaze.
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
SWEET-AND-SPICY GLAZED PORK BELLY
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
GLAZED SWEET AND SPICY PORK ROAST
This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.
Provided by Staten Island Slovak
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast fat side down in a shallow metal pan or iron skillet.
- Rub all surfaces of the roast with canola oil.
- Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
- Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
- Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
- Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
- After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
- Enjoy.
Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5
SWEET GLAZED PORK ROAST
I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.
Provided by Kellie2
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- In a small bowl, mix marmalade/preserves with apple juice.
- Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
- Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
- Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
- Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
- Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
- For well done pork, the thermometer should read 170 degrees.
SWEET AND SPICY SHREDDED PORK
Provided by Kelsey Nixon
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
- Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
- In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
- When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.
SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST
This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.
Provided by Abby Girl
Categories High Protein
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the tenderloin of all of the fat and silverskin.
- Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
- Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
- Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
- Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
- Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
- Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
- Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
- Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
- Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.
Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38
SWEET GLAZED PORK
A touch of five spice on everyday ingredients turns an average meal into a family favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
- Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
- Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.34 milligram of sodium
SWEET-AND-SPICY PORK CHOPS
Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly at the same time as their vegetable sides? Park your pan in the oven before you turn it on, so it's already hot when you add the ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
- Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
- Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
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