Best Sweet And Spicy Pork Recipes

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SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES



Spicy Pork Tenderloin with Apples and Sweet Potatoes image

Jazz up your pork tenderloin with this spicy-sweet combo of apples, cider, sweet potatoes, and as much or as little heat as your palate requires! This easy oven dish only needs one other pot to reduce the sauce on top of the stove. It is large enough for a crowd or for leftovers later in the week. Add a green veggie or a salad, and some crusty dinner bread, and you are good to go!

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

cooking spray
1 tablespoon ground ginger
1 tablespoon light brown sugar
1 teaspoon chipotle chili powder, or to taste
salt and ground black pepper to taste
2 (1 1/2 pound) pork tenderloins
4 apples, peeled and cut into 8 pieces each
1 large sweet potato, peeled and cut into 1 1/2-inch pieces
4 tablespoons butter, cut into small pieces
1 ½ cups apple cider
1 lime, juiced
½ teaspoon granulated garlic
½ teaspoon ground ginger
⅛ teaspoon chipotle chile powder
⅛ teaspoon garam masala
salt and ground black pepper to taste
aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
  • Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
  • Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
  • Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
  • Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
  • Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
  • Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 20.3 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.3 g, Sodium 117.3 mg, Sugar 11.2 g

SWEET-AND-SPICY PORK CHOPS



Sweet-and-Spicy Pork Chops image

Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly at the same time as their vegetable sides? Park your pan in the oven before you turn it on, so it's already hot when you add the ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 10

4 small Kirby or Persian cucumbers, cut into 1/2-inch pieces
1/4 cup distilled white vinegar
1/2 cup coarsely chopped fresh cilantro, plus more for serving
Kosher salt and freshly ground pepper
1/4 cup apricot jam
3 tablespoons sambal oelek or chili-garlic sauce
1 head broccoli (12 ounces), cut into large florets
3 small sweet potatoes, scrubbed and cut into 1-inch wedges
1/4 cup vegetable oil, plus more for drizzling
4 bone-in pork chops (each 1 inch thick), preferably rib end

Steps:

  • Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
  • Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
  • Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.

SWEET AND SPICY PORK CHOPS



Sweet and Spicy Pork Chops image

My husband used to get home from work before me, and one evening, he cooked this for dinner. We've used the same recipe ever since. It's delicious. -Kathy Kirkland, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons brown sugar
1 tablespoon finely chopped onion
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon prepared mustard
2 boneless pork loin chops (4 ounces each)
Dash salt and pepper

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.

Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 137mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

30-MINUTE SPICY PORK AND SWEET POTATO STEW



30-Minute Spicy Pork and Sweet Potato Stew image

Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup canned unsalted diced tomatoes
1 medium white onion, quartered
2 cloves garlic
1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
2 tablespoons vegetable oil
1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
2 cups low-sodium chicken broth
1 tablespoon pickled jalapenos
1 cup 2 percent Greek yogurt
1/4 medium head red cabbage
1 medium Haas avocado
1 lime
1/2 cup loosely packed fresh cilantro
Eight 6-inch corn tortillas, warmed

Steps:

  • Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
  • Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
  • Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
  • Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams

SWEET AND SPICY GRILLED PORK TENDERLOIN



Sweet and Spicy Grilled Pork Tenderloin image

This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.

Provided by SarasotaCook

Categories     Pork

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 pork tenderloin (12 oz each)
6 tablespoons brown sugar
1/4 cup cilantro, chopped fine (parsley can be substituted)
1/2 teaspoon red pepper flakes (or to taste)
1/4 cup olive oil
12 garlic cloves, just crushed and a rough chop
2 teaspoons mustard, dried and ground
2 teaspoons ground ginger
1 teaspoon paprika
1/2 cup soy sauce

Steps:

  • Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
  • Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW



Sesame Pork Burgers with Sweet and Spicy Slaw image

These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.

Provided by Tara O'Brady

Categories     Hamburger     Mayonnaise     Vinegar     Sauce     Cabbage     Green Onion/Scallion     Pork     Garlic     Sesame Oil     Cilantro     Muffin     Pickles     Carrot     Kid-Friendly     Small Plates     Dinner

Yield 4 servings

Number Of Ingredients 20

For the Dressing and Slaw:
1/2 cup mayonnaise
1 Tbsp. rice or white vinegar
1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
2 tsp. sugar
1 1/2 tsp. kosher salt, divided
4 cups shredded cabbage
4 scallions, thinly sliced
For the Burgers:
1 lb. ground pork
1 garlic clove, finely grated
1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
1 tsp. toasted sesame oil
1/2 tsp. fish sauce
1/4 cup cilantro leaves, finely chopped, plus more for serving
1/2 tsp. kosher salt, plus more
1 Tbsp. extra-virgin olive oil
4 English muffins, toasted
Freshly ground black pepper
Bread-and-butter pickles or quick-pickled carrots (for serving; optional)

Steps:

  • Make the Slaw:
  • Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
  • Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
  • Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
  • Make the Burgers:
  • Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
  • Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
  • Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
  • Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
  • Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®



Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® image

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon white pepper
2 (1 pound) pork tenderloins, silver skins removed
1 ¾ cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon avocado oil
½ cup no-sugar-added apricot preserves
2 teaspoons sambal oelek, or to taste
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon sesame seeds
1 tablespoon chopped fresh cilantro

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
  • Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
  • Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
  • Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
  • Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
  • Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
  • Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
  • Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g

SWEET AND SPICY CHILI PORK CHOPS



Sweet and Spicy Chili Pork Chops image

From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.

Provided by duonyte

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces boneless center cut pork chops
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons chili paste with garlic (sambal oelek)
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1/4 cup diagonally sliced green onion
cooking spray

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
  • While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
  • Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
  • Serve garnished with the green onion slices.
  • I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS



Crock Pot Sweet and Spicy Pork or Beef Ribs and Beans image

For this recipe the ribs need to be browned under the broiler first for extra flavor. You can also cook this in a 300 degree oven.

Provided by Kittencalrecipezazz

Categories     Pork

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 (16 ounce) cans pinto beans, drained (can use only 2 cans)
4 lbs country-style pork ribs (or use beef ribs)
1 tablespoon seasoning salt
black pepper
1 large onion, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 small green bell pepper, seeded and chopped
1 (10 ounce) jar green jalapenos (or use red jalapeno jelly)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 -2 tablespoon fresh minced garlic (or to taste)
1 teaspoon Tabasco jalapeno sauce (try to use the green Tabasco hot pepper sauce for this)
1 teaspoon salt

Steps:

  • Place the drained beans in the crock pot; set aside.
  • Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
  • Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
  • Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
  • In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
  • Pour the mixture over the ribs and toss to coat with the sauce.
  • Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
  • Remove the ribs and skim off any fat from the sauce.
  • Arrange the ribs over the bean mixture.

DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY



Deep-Fried Pork Chops with Sweet and Spicy Red Pepper Jelly image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup diced bell pepper (red or yellow), frozen
1 1/2 cups sugar
3/4 cup pepper vinegar
1/2 cup pineapple juice
6 red bell peppers, roasted, peeled and chopped
1 jalapeno, chopped with seeds
2 tablespoons pectin
4 thick-cut rib pork chops
1 tablespoon blackening seasoning
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 cups all-purpose flour
2 cups buttermilk
Canola oil, for frying

Steps:

  • For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
  • For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
  • Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
  • Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

SWEET AND SPICY HONEY GRILLED PORK CHOPS WITH ASPARAGUS BELL PEPPER AND ZUCCHINI STIR FRY



SWEET AND SPICY HONEY GRILLED PORK CHOPS WITH ASPARAGUS BELL PEPPER AND ZUCCHINI STIR FRY image

Categories     Beef

Yield 4 servings

Number Of Ingredients 14

2 large jalapeno chilies stemmed
2 large garlic cloves peeled
7 tablespoons olive oil
1/4 cup soy sauce'2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental seasme oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork chops about 1/2 inch thick
10 asparagus spears trimmed cut into 1 1/2 inch pieces
3 large garlic cloves minced
1 medium zucchinni halved lenghtwise cut crosswise into 1/4 thick diagonal slices
1 yellow summer squash halved lenghtwise cut crosswise into 1/4 inch thick slices
1 small red bell pepper seeded cut into strips

Steps:

  • Preheat oven to 350 degrees. Place chiliies and 2 garlic cloves in small baking dish. Sppon 1 tablespoon olive oil over run to coat. Roast until chilies and garlic are very soft turning once about 40 minutes. Cool. Puree mixture in processor. Whisk puree 4 tablespoons olive oil soy sauce dijon mustard honey oriental seasme oil rosemary and lemon peel in medium bowl to blend. Place pork chops in 13 by 9 by 2 inch glass baking dish. Pour marinade over pork chops and run to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling slated water until crisp and tender about 1 minute drain transfer asparagus to bowl of ice water to cool drain. Prepare barbecue medium high heat or preheat broiler. Remove pork chops from marinade. Sprinkle with slat and pepper and grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat add minced garlic suate until golden about 1 minute. Add zucchini yellow squash and red bell pepper same until vegetables are crisp tender about 2 minutes. add asparagus saute until heated through about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPER AND ZUCCHINI STIR-FRY



SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPER AND ZUCCHINI STIR-FRY image

Categories     Pork

Yield 4 servings

Number Of Ingredients 14

2 large jalapeno chilies, stemmed
2 large garlic cloves, peeled
7 tablespoons olive oil
1/4 soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork loin chops, about 1/2 inch thick
10 asparagus spears, trimmed, cut about 1 1/2 inch pieces
3 large garlic cloves, minced
1 medium zucchini, halved lenghtwise, cut crosswise into 1/4 inch thick diagonal slices
1 yellow summer squash, halved lenghtwise into 1/4 inch thick diagonal slices 1 small red bell pepper, seeded, cut into strips

Steps:

  • Pre-heat oven to 350 Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once, about 40 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain. Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Sprinkle with salt and pepper. Grill or broil pork chops until no longer pink in center, about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add minced garlic, saute until golden, about 1 minute. Add zucchini, yellow squash and red bell pepper, saute until vegetables are crisp-tender, about 2 minutes. Add asparagus, saute until asparagus are heated through, about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY



SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY image

Categories     Pork

Yield 4 servings

Number Of Ingredients 15

2 large jalapeno chiles, stemmed
2 large garlic cloves, peeled
7 tablespoons olive oil
1/4 soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork loin chops, about 1/2 inch thick
10 asparagus spears, trimmed, cut into 1 1/2 inch pieces
3 large garlic cloves, minced
1 medium zucchini, halved length wise, cut crosswise into 1/4 inch thick diagonal slices
1 yellow summer squash, halved length wise, cut crosswise into 1/4 thick diagonal slices
1 small red bell pepper, seeded cut into strips

Steps:

  • Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.

GLAZED SWEET AND SPICY PORK ROAST



Glazed Sweet and Spicy Pork Roast image

This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.

Provided by Staten Island Slovak

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

one boneless pork loin roast (2 to 3 pounds)
3 tablespoons canola oil
1 tablespoon garlic powder
1 tablespoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons ground black pepper
3 tablespoons dried rosemary leaves
1/3 cup of good maple syrup

Steps:

  • Place roast fat side down in a shallow metal pan or iron skillet.
  • Rub all surfaces of the roast with canola oil.
  • Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
  • Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
  • Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
  • Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
  • After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
  • Enjoy.

Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS



Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 12

1 cup dill pickle juice (preferably leftover from a jar of pickles)
1 cup whole sweet piquante peppers from a deli olive bar, such as Peppadews, plus 1/4 cup of the pepper juice
Four 1-inch-thick bone-in pork chops
2 orange bell peppers, sliced 1/2 inch thick
1 medium yellow onion, sliced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, whisked
2 cups panko breadcrumbs
1/4 cup vegetable oil
8 lemon wedges, for serving

Steps:

  • Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
  • Preheat the oven to 350 degrees F.
  • Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
  • Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
  • Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
  • Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
  • Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

SWEET AND SPICY SHREDDED PORK



Sweet and Spicy Shredded Pork image

Provided by Kelsey Nixon

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 9

1 (5 to 7-pound) pork shoulder
1/2 cup light brown sugar
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoons cayenne pepper
2 onions, coarsely chopped
2 cups low-sodium broth or water
1 cup cola

Steps:

  • Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
  • Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
  • In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
  • When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST



Sweet and Spicy Hoisin Glazed Pork Tenderloin Roast image

This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.

Provided by Abby Girl

Categories     High Protein

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 pork tenderloin, trimmed
salt and pepper
vegetable oil
1 teaspoon vegetable oil
3 garlic, minced
1 teaspoon ginger, grated
1 teaspoon chili pepper flakes
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar

Steps:

  • Trim the tenderloin of all of the fat and silverskin.
  • Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
  • Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
  • Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
  • Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
  • Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
  • Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
  • Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
  • Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
  • Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.

Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38

SWEET AND SPICY PORK CHOP DINNER



Sweet and Spicy Pork Chop Dinner image

We love spice around our house, so I created this pork chop dish thinking of all the things we love. It's a hit at home!

Provided by TLSmith

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 50m

Yield 4

Number Of Ingredients 11

4 bone-in pork chops, trimmed of fat
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch ground cumin
1 pinch red pepper flakes
1 tablespoon olive oil
1 (15.25 ounce) can Tex-Mex style corn, drained
1 (15 ounce) can Ranch-style mixed beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
⅓ cup brown sugar
4 cups cooked rice

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.

Nutrition Facts : Calories 697.8 calories, Carbohydrate 100.7 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 8.5 g, Protein 40.7 g, SaturatedFat 4.6 g, Sodium 1152.2 mg, Sugar 18 g

SWEET AND SPICY GLAZED PORK CUBES



Sweet and Spicy Glazed Pork Cubes image

This recipe is from the American Heart Association. It is really good with Calypso Rice. DH and DD really love it. I get lots of requests for this recipe.

Provided by Judedeva

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
2 lbs boneless pork loin, cubed
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup orange juice, fresh is best
1/4 cup lime juice, fresh is best
1 tablespoon brown sugar
1 habaneros or 1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon black pepper

Steps:

  • In a large skillet, heat vegetable oil over medium heat.
  • Brown pork cubes for 6 to 8 minutes stirring occasionally.
  • Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
  • Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
  • Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
  • Serve warm.

Nutrition Facts : Calories 255.2, Fat 14.9, SaturatedFat 5, Cholesterol 71.4, Sodium 131.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4, Protein 22.9

SWEET AND SPICY APPLE-MUSTARD PORK CHOPS



Sweet and Spicy Apple-Mustard Pork Chops image

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

6 boneless pork chops, trimmed of fat
1 cup apple butter
2 tablespoons mustard
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups peeled and sliced apples
1/2 cup thinly sliced onion
2 tablespoons vinegar

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.

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