Pork Chops With Maple Ginger Pan Sauce Recipe 44

Steps:

• In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.

Steps:

• In a skillet, brown chops in hot oil on both sides.
• Drain on paper towels.
• Place chops in a baking dish.
• Drain excess fat from skillet.
• Add onion and 1 1/4 cups water.
• Cover and simmer 2 minutes or until onions are tender.
• Add remaining ingredients.
• Cook and stir just until bubbly.
• Gravy will thicken with the gingersnaps.
• Spoon over chops.
• Bake, covered, in 375 degree oven for 50-55 minutes or until hot-- OR-- cover skillet and allow to simmer on low for 40 minutes.

Steps:

• Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

Steps:

• Place pork chops, soy sauce, ginger garlic and black pepperinto a large resealable plastic bag.
• Shake well to combine flavors.
• Refrigerate for at least two hours, longer if possible.
• Heat oven to 350 degrees.
• In shallow dish combine breadcrumbs and sesame seeds, coat chops on all sides.
• Place on a baking sheet, sprayed with cooking spray, and bake approximately 45 mins.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
• Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
• Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

Steps:

• Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
• Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.

Steps:

• In a small skillet over medium low heat cook onion in 2 teaspoons of oil until golden brown and very tender. Add ginger; cook and stir 2 minutes longer.
• Meanwhile, combine the chili powder, salt, pepper, and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil (about 3 minutes each side).
• Add the broth ,syrup and onion mixture. Bring to a boil, reduce heat and cover to simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. Bring broth mixture to a boil. Cook, uncovered, until liquid is thickened and reduced to about 1/2 cup.
• Serve chops with rice and sauce.