Sweet and Spicy Pork Chops
Ingredients:
4 pork Chops
1/3 cup honey
1/4 cup ketchup
1/4 cup Soy Sauce
1/2 tsp cayenne (or paprika, if you want it less spicy)
1 tsp chili oil
3 cloves garlic
1/2 a chili pepper, de-seeded (I used a fresno)
2 tbsp Oil for frying
1 green onion for garnish
Method:
Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together.
Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in the marinade for atleast 20 minutes or even better still, for a couple hours. You can put it all in a ziploc bag and put in the fridge.
Then when it’s dinner time pre-heat your oven to 400F. Heat a skillet (preferably oven proof) on high with a couple tablespoons of oil.
Sear the pork chops well on both sides. Don’t worry about it cooking through, just a couple minutes on each side to get some color. Since I used a grill pan I tried to get a criss-cross pattern on the chops.
Baste the chops on both sides with some of the remaining marinade.
Pop the pork chops into the oven for about 15-20 minutes (depending on the size of the chops). Turn them over half way through the cooking and baste the chops with more marinade.
Garnish with some green onions (I totally forgot to do this till I was done taking my picture) and serve the chops with sauteed veggies or rice.
www.pictureperfectrecipes/sweet-and-spicy-porkchops
Ingredients:
4 pork Chops
1/3 cup honey
1/4 cup ketchup
1/4 cup Soy Sauce
1/2 tsp cayenne (or paprika, if you want it less spicy)
1 tsp chili oil
3 cloves garlic
1/2 a chili pepper, de-seeded (I used a fresno)
2 tbsp Oil for frying
1 green onion for garnish
Method:
Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together.
Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in the marinade for atleast 20 minutes or even better still, for a couple hours. You can put it all in a ziploc bag and put in the fridge.
Then when it’s dinner time pre-heat your oven to 400F. Heat a skillet (preferably oven proof) on high with a couple tablespoons of oil.
Sear the pork chops well on both sides. Don’t worry about it cooking through, just a couple minutes on each side to get some color. Since I used a grill pan I tried to get a criss-cross pattern on the chops.
Baste the chops on both sides with some of the remaining marinade.
Pop the pork chops into the oven for about 15-20 minutes (depending on the size of the chops). Turn them over half way through the cooking and baste the chops with more marinade.
Garnish with some green onions (I totally forgot to do this till I was done taking my picture) and serve the chops with sauteed veggies or rice.
www.pictureperfectrecipes/sweet-and-spicy-porkchops
Sweet Caramel Pork
Ingredients:
1 1/2 lbs boneless pork rib meat
1/2 cup brown sugar
1 tsp cayenne (or paprika for less heat)
1 tsp ground ginger powder
1/2 tsp black pepper
1 tsp salt
1 medium onion
2 tbsp oil* 1 green onion (for garnish)
Method:
Pre-heat your oven to 375F. Then start by mixing together the brown sugar, cayenne (use less if you’re not a fan of spice or substitute it with paprika), ginger powder, black pepper and salt.
Spoon over half the dry rub onto the pork ribs on all sides and rub it into the meat well. Save the other half of the rub for later.
Heat a cast iron/oven proof pan on high heat and add about a tablespoon of oil in it.
Sear the pork ribs to brown it on all sides, then pop the pan (or transfer to a baking sheet if it’s not oven proof) in the oven pre-heated to 375F for 25-30 mins. Turn the pork over about halfway through the cooking time. Then take the pan out and allow the meat to rest for 10 minutes.
In the meantime chop the onion into big dice pieces.
Once the meat has rested, slice the pork into thin slices.
Heat a little oil in wok or frying pan on medium-high heat and toss in the diced onion. Saute the onion for about 2 minutes.
Then add in the sliced pork and toss it well with the onion.
Add the remaining brown sugar-spice mix and stir it in with the pork so it starts caramelizing. Keep stirring the pork around in the caramel sauce, until it becomes sticky.
Garnish the caramelized pork with some sliced green onion. Serve with rice or as a sandwich filling.
http://picturetherecipe.com/index.php/recipes/sweet-caramelized-pork/
Ingredients:
1 1/2 lbs boneless pork rib meat
1/2 cup brown sugar
1 tsp cayenne (or paprika for less heat)
1 tsp ground ginger powder
1/2 tsp black pepper
1 tsp salt
1 medium onion
2 tbsp oil* 1 green onion (for garnish)
Method:
Pre-heat your oven to 375F. Then start by mixing together the brown sugar, cayenne (use less if you’re not a fan of spice or substitute it with paprika), ginger powder, black pepper and salt.
Spoon over half the dry rub onto the pork ribs on all sides and rub it into the meat well. Save the other half of the rub for later.
Heat a cast iron/oven proof pan on high heat and add about a tablespoon of oil in it.
Sear the pork ribs to brown it on all sides, then pop the pan (or transfer to a baking sheet if it’s not oven proof) in the oven pre-heated to 375F for 25-30 mins. Turn the pork over about halfway through the cooking time. Then take the pan out and allow the meat to rest for 10 minutes.
In the meantime chop the onion into big dice pieces.
Once the meat has rested, slice the pork into thin slices.
Heat a little oil in wok or frying pan on medium-high heat and toss in the diced onion. Saute the onion for about 2 minutes.
Then add in the sliced pork and toss it well with the onion.
Add the remaining brown sugar-spice mix and stir it in with the pork so it starts caramelizing. Keep stirring the pork around in the caramel sauce, until it becomes sticky.
Garnish the caramelized pork with some sliced green onion. Serve with rice or as a sandwich filling.
http://picturetherecipe.com/index.php/recipes/sweet-caramelized-pork/
SIMPLE GARLIC HONEY PORK CHOPS
Ingredients:
6 pork loin chops
1/4 c. lemon juice
1/4 c. honey
2 tbsp. soy sauce
2 cloves minced garlic
2 tbsp. olive oil or sesame oil
Add all of the above ingredients to a resealable plastic bag and “mix” by squeezing the bag a few times with your hand.
Then add the pork chops to the bag and seal it up. Refrigerate 1 to 2 hours (or as long as overnight).
Grill the chops for approximately about 15 minutes, turning once. Baste with extra marinade while cooking.
http://www.onegoodthingbyjillee.com/2013/05/simple-garlic-honey-pork-chops.html
Ingredients:
6 pork loin chops
1/4 c. lemon juice
1/4 c. honey
2 tbsp. soy sauce
2 cloves minced garlic
2 tbsp. olive oil or sesame oil
Add all of the above ingredients to a resealable plastic bag and “mix” by squeezing the bag a few times with your hand.
Then add the pork chops to the bag and seal it up. Refrigerate 1 to 2 hours (or as long as overnight).
Grill the chops for approximately about 15 minutes, turning once. Baste with extra marinade while cooking.
http://www.onegoodthingbyjillee.com/2013/05/simple-garlic-honey-pork-chops.html
Honey Garlic Pork Chops
Ingredients:
1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each
Directions:
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.
Number of Servings: 6
www.recipes.sparkpeople.com
Ingredients:
1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each
Directions:
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.
Number of Servings: 6
www.recipes.sparkpeople.com
Sweet Pork Barbacoa
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
http://www.onegoodthingbyjillee.com
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
http://www.onegoodthingbyjillee.com
Chipotle Meatballs
Prep time: 25 minutes
Cook time: 20 minutes
INGREDIENTS:
Meatballs:
2 slices bacon, minced
2 garlic cloves, minced
2 large eggs
1/2 cup bread crumbs
1 1/2 teaspoons salt
1 1/2 pounds ground pork
2 teaspoons dried oregano or finely chopped fresh mint
1-2 teaspoons chipotle powder (or a couple teaspoons of adobo sauce)
Sauce:
2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 canned chipotles in adobo, minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 teaspoon dried oregano
1/2 cup beef or chicken broth
METHOD:
Preheat oven to 400°F.
Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.
While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.
When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.
Yield: Serves 6-8
http://www.simplyrecipes
Prep time: 25 minutes
Cook time: 20 minutes
INGREDIENTS:
Meatballs:
2 slices bacon, minced
2 garlic cloves, minced
2 large eggs
1/2 cup bread crumbs
1 1/2 teaspoons salt
1 1/2 pounds ground pork
2 teaspoons dried oregano or finely chopped fresh mint
1-2 teaspoons chipotle powder (or a couple teaspoons of adobo sauce)
Sauce:
2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 canned chipotles in adobo, minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 teaspoon dried oregano
1/2 cup beef or chicken broth
METHOD:
Preheat oven to 400°F.
Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.
While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.
When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.
Yield: Serves 6-8
http://www.simplyrecipes