Best Tangy Pork Chops Recipes

GRILLED SWEET AND TANGY PORK CHOPS

Steps:

• Preheat the grill to medium-high heat.
• Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
• Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
• Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
• You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
• In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

TANGY TOMATO PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops. , In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables., Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

TANGY PORK CHOPS

Steps:

• Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

TANGY PORK CHOPS

Steps:

• Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

SWEET AND TANGY ASIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.

SIMPLE SWEET 'N' TANGY PORK CHOPS

Steps:

• Mix beer, ketchup and brown sugar. Sprinkle pork chops with salt and pepper., In a large skillet, heat oil over medium heat; brown chops on both sides. Add beer mixture to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 1-2 minutes. Remove chops from pan; keep warm., Return sauce to a boil; cook and stir until slightly thickened. Serve over pork.

TANGY TENDER PORK CHOPS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray., In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes., Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes., Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

CRUNCHY PORK CHOPS WITH TANGY DIPPING SAUCE

Steps:

• 1. In a small bowl, whisk the ketchup, Worcestershire sauce, and soy sauce and reserve.
• 2. In a shallow dish, beat the egg. Place the flour and crumbs in two separate shallow bowls. Sprinkle the pork with salt and pepper. Working with one piece at a time, dredge the pork in the flour to coat and shake off excess. Dip in the egg and let excess drip off. Finally, dredge in the panko until well coated. Transfer to a large clean plate. Repeat with the remaining ingredients.
• 3. Fill a large, heavy skillet with oil to a depth of ¼ inch. Heat over medium heat until hot but not smoking. Add two pork chops; do not crowd the pan. Cook until golden brown on the bottom, about 3 minutes, then carefully turn the pieces over. Cook until golden brown and cooked through, about 3 minutes, then transfer to paper towels to drain. Repeat with the remaining pork, adding and heating more oil if necessary. Serve the pork with the dipping sauce.
• 4. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

SWEET AND TANGY APPLE PORK CHOPS

Steps:

• Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes.
• Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

TANGY CITRUS PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 x 8 glass pan. Set aside.
• Sear pork chops until outsides brown. Place in glass pan.
• In separate bowl mix together remaining ingredients. Pour over pork chops.
• Bake for 40 minutes, turning chops every 10 minutes.
• Remove pork chops from oven and drain liquid into a saucepan. Leave chops in glass pan and tent with foil to keep warm.
• Place saucepan over med-low heat and simmer for 10-15 minutes or until sauce is your desired consistency. Place chops in sauce and flip several times until well coated and warmed.

TANGY APRICOT PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a skillet, brown chops in oil for 3 minutes on each side. In a small bowl, combine the preserves, vinegar and mustard. Spoon half of the mixture over pork. Reduce heat; cover and simmer for 3 minutes. Turn chops; top with remaining preserves mixture. Cover and simmer 4-5 minutes longer or until meat is no longer pink.

TANGY GRILLED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once. , Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

EASY TANGY PORK LOIN CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat canola oil in a large skillet over medium heat. Cook pork tenderloin slices in hot skillet in batches until browned on each side, about 10 minutes per batch. Arrange chops in a 9x13-inch baking dish.
• Pour ketchup into a bowl. Slowly drizzle cola into ketchup, whisking until combined (mixture will foam). Pour ketchup mixture over pork and season with black pepper. Cover dish with aluminum foil.
• Bake in the preheated oven until the juices run clear and an instant-read meat thermometer inserted into the middle of a chop reads at least 145 degrees F (65 degrees C), about 45 minutes. Let rest for 5 minutes before serving.

TANGY PORK CHOPS WITH VEGETABLES

Steps:

• Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
• Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve topped with the vegetables.

PORK CHOPS WITH TANGY HONEY SAUCE

Steps:

• Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish.
• Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.

PORK CHOPS IN TANGY ORANGE SAUCE

Steps:

• Combine paprika and pepper, rub over both sides of pork chops.
• In a large nonstick skillet, brown chops over medium heat.
• Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until meat juices run clear.
• Remove chops and keep warm. In a small bowl, combine flour and water until smooth.
• Stir into cooking juices.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Discard cloves.
• Serve sauce over pork chops.

SWEET 'N' TANGY PORK CHOPS FOR 2

Steps:

• In a large skillet, brown pork chops in oil. Combine the remaining ingredients; add to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pork juices run clear. Spoon sauce over pork chops.

PORK CHOPS IN TANGY FIRE-ROASTED TOMATO SAUCE

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. Remove the chops to a plate and cover them with foil.
• To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender, 3-4 minutes.
• To the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back inches Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.).

TANGY CROCK POT PORK CHOPS

Steps:

• Place chop in a slow cooker; sprinkle with salt and pepper.
• Add onions, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables.
• Cover and cook on LOW 5-6 hours.
• Mix cornstarch and water until smooth; stir into slow cooker.
• Cover and cook on high for 20 minute or until thickened.
• Serve over rice.