PUMPKIN PORK CHOPS
I had some leftover canned pumpkin from making another recipe so I made these up! They have a spicy kick to them. I hope you like them!
Provided by ChefLee
Categories Pork
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl; mix pumpkin, honey, Lawry's, red pepper flakes, ginger, allspice, cider vinegar, broth, and celery.
- Melt and spread the butter in an 8X11 glass baking dish then place pork chops in it.
- Pour pumpkin mix over the chops.
- Bake chops for 30 minutes or until no longer pink inside.
MAPLE-GLAZED PORK CHOPS WITH PUMPKIN POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.
- For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
- Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
- Serve the pork chops with the pumpkin polenta and drizzle with the sauce.
Nutrition Facts : Calories 528 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 50 grams, Fiber 4.5 grams, Protein 38 grams
GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS
Steps:
- For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
- For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
SWEET AND SPICY APPLE-MUSTARD PORK CHOPS
I adopted this recipe from Zaar in Feb/05. It is quite simple to make and can easily be doubled to serve a large group. It has a very delicious and tangy flavor. The origional recipe is from "Crazy Plates".
Provided by Winnipeg Mel
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
- Combine apple butter, mustard, cumin, salt and pepper.
- Spoon over pork chops.
- Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
- Remove chops and keep warm.
- Leave sauce in skillet.
- Add apples, onions and vinegar to skillet.
- Stir.
- Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
- Spoon apple mixture over warm pork chops and serve.
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
SPICY PEACH-GLAZED PORK CHOPS
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Provided by Virginia C.
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
- Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g
SPICY ORANGE PORK CHOPS
I don't recall where I found this recipe, but my husband and I have really enjoyed it. It's a change from most pork chop recipes. The flavors blend so well together and the sweet potatoes are wonderful.
Provided by Bobbie
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Mix marmalade, butter, cinnamon and ginger in medium bowl.
- Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture.
- Mix Bisquick and red pepper.
- Dip pork into soy sauce, then coat with Bisquick mixture.
- Spray 10 inch skillet with cooking spray.
- Heat over over medium-high heat.
- Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
- Place pork in ungreased rectangular baking dish, 13x9x2 inches.
- Arrange sweet potato mixture around pork - putting some of the mixture on top of each pork chop.
- Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.
Nutrition Facts : Calories 525.3, Fat 17.4, SaturatedFat 7.4, Cholesterol 91.7, Sodium 916.6, Carbohydrate 65, Fiber 3.3, Sugar 37.8, Protein 28.6
SPICY & SWEET PORK CHOP STEAKS FOR TWO
Very fast, and easy to make. My experimentation on a fast recipe. This recipe is something that I experimented with, and was shocked when I tasted it! My husband loves it! Great for junior chefs, and busy people!
Provided by Usako Yamakawa
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion, and the garlic if you are using fresh garlic and not the jarred minced version.
- In a bowl mix the water, onion, garlic, jam, salsa and salt together until well mixed.
- It's okay to taste it a little bit so that you can see if you need to add more of something, but don't over-do it!
- Next take out the pork.
- Leave the chops whole, but with a knife cut random areas so that the mix's juices that you made will go through the pork.
- In any cooking pot with a lid (that will allow you to put two pork chops into it)- throw the sauce into the pot.
- Place the pork chops also into the pot.
- With a spoon dig up some of the sauce in the pan and put some of it on the top of the pork chops.
- Turn your stove on with a medium to high heat, until the sauce starts to heat up.
- Then lower the heat enough (medium heat), and now cover, and allow to cook well, flipping it over every 8-10 minutes.
- Remember to keep putting the sauce on the sides of the pan on top of the pork every time you flip them over.
- Don't let the sauce burn into the bottom of the pot.
- When done, the sauce should not be too watery.
- Top with the sauce that you made to cook the pork with into a plate.
- Serve with rice!
- My husband loves this quick to make and cook dish!
- Note: If you want to add more pork for more people just increase the salsa and jam.
- And add the rest of the ingredients to your taste.
Nutrition Facts : Calories 409.7, Fat 13.6, SaturatedFat 4.6, Cholesterol 105.8, Sodium 855.4, Carbohydrate 31.5, Fiber 2.6, Sugar 17.6, Protein 41.5
SPICY SKILLET PORK CHOPS
Prepare these chops to suit your taste. If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder. Another tasty recipe from the Better homes and Gardens New Dieter's Cookbook.
Provided by Crafty Lady 13
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
- To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.
CHEF JOHN'S PUMPKIN-BRAISED PORK
You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
- Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
- Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
- Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
- Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
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