Quick Stir Fry Recipe
Ingredients:
6 pieces of pork chop (fat trimmed); cut to strips
1 package of stir-fry vegetables (frozen, large)
1 package of teriyaki mix (dry)
Instructions:
Cook the strips of meat in a skillet till browned. Sprinkle over some teriyaki then add vegetables; stir thoroughly and add then remaining teriyaki. Continue cooking for twenty mins. Serve hot over cooked rice.
>> Quick Stir Fry Recipe
Apricot Glazed Pork Chops Recipe
Ingredients:
4 half-inch thick porkchops
1 Tablespoon of oil
1 & 1/3 c of halved apricots; drained & liquid reserved
Liquid reserved added w/ water to have 1 & 1/2 c
2 Tablespoons of almonds; silvered
2 Tablespoons of cornstarch
1 teaspoon of salt
2 teaspoons juice of lemon
Instructions:
Season chops w/ salt. Cook in pan w/ oil ’til evenly browned. You add half-cup apricot juice. Simmer w/ cover for about 10 mins.
Combine remaining liquid w/ cornstarch. Pour into chops then simmer continuously ’til liquid is thick, stir often. Add almonds & apricots. Cover & simmer it for additional 10 mins.
>> Apricot Glazed Pork Chops Recipe
Sassy Barbecued Pork & Pineapple Recipe
Ingredients:
1-1/4 c of pineapple (canned, rings); drained, but save 2/3 c of liquid
3/4 oz of sauce mix (barbecue)
1 c of tomato sauce
6 to 8 pcs of pork chop (1-1/2 inches thick)
Salt
Black pepper
Instructions:
Preheat broiler. Combine saved pineapple juice, (tomato) sauce, and barbecue mix inside a saucepan. Cook above moderate heat while occasionally stirring till mixture has thickened and boiling.
Broil chops for 8 to 10 mins, at 3 to 4 inches away from heat. Brush frequently with prepared sauce. Grill pineapples for 5 mins and brush frequently with prepared sauce.
Carefully sprinkle salt & pepper onto the cooked chops. Serve hot with warm glazed pineapples.
>> Sassy Barbecued Pork & Pineapple Recipe
Orange Rosemary Pork Chops Recipe
Ingredients:
6 ounces of porkchops (boneless)
1/4 tsp of salt
2 Tbsps of oil (olive)
1/3 c of beef stock
1 Tbsp of chopped rosemary
1/8 tsp of ground pepper (black)
1 peeled shallot; minced
1/3 c orange-flavored juice
Instructions:
Have the chopped seasoned w/ pepper, salt & rosemary. Have the oil heated in large-sized skillet placed over mid-heat. You cook the chops for 10 mins ’til evenly browned on both sides, turn once.
Transfer into serving plates then cover. You add the shallots into pan then saute ’til they become soft. Pour stock over then scrape of brown bits attached at pan’s floor.
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You boil for 3 mins ’til liquid has been reduced into half. You pour sauce over chops then serve w/ rosemary as garnish.
>> Orange Rosemary Pork Chops Recipe
Mandarin Pork Chop Recipe
Ingredients:
4 porkchops
1/2 c orange-flavored juice
1 Tbsp of oil
1/4 c of water
2 Tbsps of lemon-flavored juice
3 Tbsps of sugar (brown)
2 crushed chicken cubes
1 Tbsp of cornstarch
1 bellpepper (green); sliced
11 fl. oz of sectioned oranges (Mandarin)
Instructions:
Cook porkchops in heated oil ’til brown then remove then form the heat. You add the chicken cubes, cornstarch, juices, sugar & water into used skillet.
Stir while cooking ’til it starts to thicken. You return porkchops then simmer about 20 mins ’til tender. You add the oranges & bellpepper then cook ’til thoroughly heated.
>> Mandarin Pork Chop Recipe
Pineapple Pork Chops Recipe
Ingredients:
3 Tbsps of orange-flavored juice
4 pork-loin chops (1-inch thick)
1 Tablespoon of chopped mint
2 Tbsps of honey
20 ounces of chunked pineapples; drained
Instructions:
Combine honey & juice. Have the chops placed on broiling pan. You brush the meat w/ juice-mixture then broil them 5 inches away the heat for 5-6 mins ’til browned.
Turn to the other side then brush w/ juice-mixture & broil for 6-9 mins ’til browned.
In saucepan, you combine reserved juice w/ mint & pineapples. Have mixture heated ’til boiling, stir occasionally. You let mixture boil about 2 mins then serve over porkchops.
>> Pineapple Pork Chops Recipe
Breaded Pork Chops Recipe
Ingredients:
6 porkchops; half-inch thick
1 teaspoon of salt
1 slightly-beaten egg
1/3 c of water
1/2 c of dried crumbs from bread
1/4 teaspoon of pepper
3 Tbsps of oil
1/2 teaspoon of Worcestershire-sauce
Instructions:
Combine pepper, salt & crumbs in shallow medium dish. You dip porkchops to egg & then onto crumbs.
Cook porkchops in heated oil ’til browned. Add Worcestershire & water then simmer w/ cover for 35-40 mins ’til tender.
Remove the cover then cook for 10 mins more ’til coating turns crispy.
>> Breaded Pork Chops Recipe
Tangy Maple Saucy Pork Recipe
Ingredients:
2 quarts of water
8 ounces of packed noodles (dried)
8 ounces of baby carrots; peeled
4 pcs of onions (green); cut into 1-inch pieces
12 ounces of tenderloin (pork); cut diagonally to 12 slices
1/2 teaspoon of pepper (coarse)
1 Tablespoon of oil
For the Sauce:
8 ounces of juice (apple)
2 teaspoons of mustard
3 Tablespoons of syrup (maple)
1 Tablespoon of vinegar (red wine or cider)
Instructions:
Pour the water on the (Dutch) oven; let it boil then add carrots along with the noodles. Cook them for five mins, uncovered, then add onions; cook them for another 2 mins. Sprinkle pepper on the tenderloin pieces.
Heat the oil on a skillet above medium-high heat then cook the pork for four mins per side; take them out then place onto a warm plate, keep them warm.
Add mustard and juice on the used skillet then scrape the browned bits in the pan; mix thoroughly and let it boil slowly for two mins, uncovered.
Add vinegar and syrup; stir thoroughly and let it boil for another min. Drain the noodles then place onto plated and arrange the pork pieces on top. Spoon over the sauce.
>> Tangy Maple Saucy Pork Recipe