Spicy Sweet Pork Chop Steaks For Two Recipes

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

Steps:

• In a bowl, combine the first six ingredients; mix well. Transfer 3 tablespoons to a resealable plastic bag; cover and refrigerate remaining marinade. Add pork to bag. Seal bag and turn to coat; refrigerate for at least 3 hours., Drain and discard marinade. Broil pork chop 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting several times with reserved marinade. Let stand for 5 minutes before serving.

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.

Steps:

• Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack.
• Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot.
• Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat.
• Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don't burn, but remember the sugar is going to bubble and get dark, so account for that--just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are.
• Hope you enjoy.

Steps:

• Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
• Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

Steps:

• Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
• Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
• Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
• Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
• Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
• Transfer pork chops to plates and spoon sauce over.

Steps:

• Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides!
• Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;).
• Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
• Pour BBQ sauce in a shallow dish and dredge steaks in the sauce.
• Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste.
• Remove from grill and let rest a few minutes and serve.
• If you've got any rolls, feel free to toss them across the room! Enjoy!

Steps:

• Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.
• Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.
• Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.