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    Recipes — pork chops

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    Habanero-Marinated Pork Chops with Mustard Greens Slaw

    One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 lemongrass stalks, tough outer layers removed
        •    1 habanero chile, seeded, very finely chopped
        •    2 garlic clove, crushed
        •    ½ cup fresh orange juice
        •    2 tbsps fish sauce (such as nam pla or nuoc nam)
        •    2 tbsps light brown sugar
        •    6 tbsps unseasoned rice vinegar, divided
        •    4 ½-inch-thick bone-in pork chops
        •    3 tbsps olive oil, plus more for grill
        •    Kosher salt and freshly ground black pepper
        •    1 jicama, peeled, sliced ¼ inch thick
        •    1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
        •    ½ cup torn basil leaves

    Method

    1. Using the back of a chef’s knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 Tbsp. vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.

    2. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.

    3. Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.

    4. Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 Tbsp. oil and 2 Tbsp. vinegar; season with salt and pepper.

    5. Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.



    This great family recipe is thanks to Bon-Appetit Recipes at https://www.bonappetit.com/recipe/habanero-marinated-pork-chops-with-mustard-greens-slaw

    Pork Chops with Caribbean Rub and Mango Salsa

    The smoky-spicy rub would also work well with grilled chicken breasts.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 1/2 tsps ground coriander
        •    1 1/2 tsps ground cumin
        •    3/4 tsp sugar
        •    3/4 tsp ground ginger
        •    1/2 tsp salt
        •    1/4 tsp ground allspice
        •    1/8 tsp ground red pepper
        •    4 (6-ounce) bone-in center-cut pork chops (about 1/2-inch-thick)
        •    Cooking spray
        •    1/2 cup diced peeled mango
        •    1/2 cup diced plum tomato
        •    1/2 cup chopped cilantro
        •    1 tbsp red wine vinegar
        •    2 tsps extra-virgin olive oil

    Method

    1. Combine the first 7 ingredients in a small bowl. Rub pork chops with spice mixture.
    2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink).
    3. Combine mango and remaining ingredients in a small bowl; toss gently. Serve salsa with pork.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-caribbean-rub-salsa

    Pork Chops with Fennel, Orange, and Olive Salad

    Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. It's also a great side dish for seared fish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 (6-ounce) bone-in center-cut pork chops
        •    3/4 tsp kosher salt, divided
        •    1/2 tsp freshly ground black pepper, divided
        •    2 tbsps extra-virgin olive oil, divided
        •    2 navel oranges
        •    2 tsps honey
        •    2 tsps white wine vinegar
        •    2 cups thinly sliced fennel bulb (about 1 large)
        •    1/4 cup fennel fronds
        •    1/3 cup sliced pitted kalamata olives

    Method

    1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.
    3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add ­fennel, fronds, and olives; toss gently to combine. Serve pork with salad.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-fennel-orange-olive-salad

    Flattened Pork Chops with Greens and Mustard Pan Sauce

    Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 medium shallot, thinly sliced into rings
        •   2 teaspoons mustard seeds
        •   2 teaspoons sugar
        •   ¼ cup plus 2 Tbsp. white wine vinegar
        •   ½ teaspoon kosher salt, plus more
        •   4 bone-in pork rib chops (about 12 oz. each)
        •   Freshly ground black pepper
        •   3 tablespoons olive oil, plus more for drizzling
        •   1 tablespoon whole grain Dijon mustard
        •   2 teaspoons honey
        •   1 bunch mustard greens, tough stems trimmed

    Method

    1. Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, ¼ cup vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
    2. Pound pork chops between 2 layers of plastic wrap to ¼–½” thickness; season with salt and pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
    3. Reduce heat to medium-low and add mustard, honey, remaining 2 Tbsp. vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
    4. Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
    5. Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.



    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/flattened-pork-chops-with-greens-and-mustard-pan-sauce

    Pork Chops with Ancho Chile Rub and Raspberry Glaze

    Ancho chile powder and raspberry jam team up for a sweet 'n' spicy 15-minute dinner.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 teaspoons ancho chile powder
        •   1/2 teaspoon salt
        •   1/4 teaspoon dried thyme
        •   4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
        •   Cooking spray
        •   1/4 cup fat-free, less-sodium beef broth
        •   2 tablespoons seedless raspberry preserves

    Method

    1. Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
    2. Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-with-ancho-chile-rub-raspberry-glaze