Honey Pepper Pork Chops Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

Steps:

• Preheat grill to to medium-high.
• Combine honey and hot pepper sauce in small bowl.
• Season chops with salt and pepper to taste.
• Grill chops, turning and brushing frequently with glaze, 8 to 15 minutes or until done (internal temp 155°F).
• Remove chops from grill and brush with remaining glaze.
• Refrigerate leftovers.

Steps:

• 1. Put the garlic, sugar, soy sauce, and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal, and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
• 2. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest and juice, and ginger together in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
• 3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches.

Steps:

• Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well).
• At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

Steps:

• Trim fat from chops.
• Place chops in resealable plastic bag set in a shallow dish.
• For marinade: In small bowl, combine honey, lemon peel, lemon juice, mint, oil, salt and cayenne pepper.
• Pour over chops.
• Seal bag; turn to coat chops.
• Marinate in the refrigerator for 4-24 hours, turning bag occasionally.
• Drain chops, discarding marinade.
• For a charcoal grill, place chops on the grill rack directly over medium coals.
• Grill, uncovered, for 11-13 minutes or until chops are slightly pink in center and juices run clear, turning once halfway through grilling.
• For a gas grill, preheat grill, reduce heat to medium.
• Place chops on grill rack over heat.
• Cover and grill as above.

Steps:

• Combine all ingredients except pork neck.
• Place pork neck into a dish large enough to hold all the marinade. Pour over marinade and refridgerate for 24 hours.
• Heat oven to 150C. Remove pork from marinade and place in baking tray. Roast for 2.5 to 3 hours uncovered, or until tender. Baste regularly with remaining marinade.
• The pork will caramelise quite a lot, do not let it burn but a dark crust only adds to the final flavor.

Steps:

• In a large skillet, brown pork chops in a little oil, and transfer to slow cooker, sprayed with vegetable cooking spray.
• In a large bowl, combine pineapple juice, sugar, vinegar, and honey,and pour over pork chops.
• Cover and cook on LOW for 5-6 hours.
• Serve over hot buttered rice.

Steps:

• Core and slice apples into 1/2-inch rings.
• Add margarine to skillet and saute apple rings until crisp-tender.
• Remove apple rings from skillet and brown chops slowly in skillet.
• Remove chops to shallow baking dish and season with salt, pepper and sage. Place 1 apple ring on each chop.
• Cover and bake at 300° F for 30 minutes.
• Drizzle honey over apples and chops; baste with drippings.
• Cover and bake 15 minute longer or until pork is fully cooked. Place cherry in center of apple rings before serving, if desired.