Bbq Pork Peppers Recipes

Steps:

• Place chops in a 4-qt. slow cooker coated with cooking spray. Top with onion, peppers and barbecue sauce. Cover and cook on low 8-10 hours or until pork is tender. If desired, top with chopped fresh parsley.

Steps:

• Mix the paprika, pepper, ginger, salt and sage together.
• Lightly rub this seasoning over both sides of the pork.
• Cook the pork on a preheated char grilled BBQ over a medium heat for 2-3 minuteseach side, depending on the thickness.
• Remember, less time in the cooking means a lot more juiceness in the eating.
• Try pork with a hint of pink in the middle.
• Rest the pork a minute before serving.
• Serve with potatoe salad and mixed leaf salad.

Steps:

• Preheat oven to 350 degrees.
• While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
• Also while oven is heating up, boil water for pasta.
• When water starts to boil, add pasta and cook till almost al dente'.
• In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
• Add peppers and cook until peppers are slightly tender,drain.
• Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
• Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
• Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add meat and peppers; cook and stir 3 to 4 min. or until meat is no longer pink.
• Stir in barbecue sauce. Reduce heat to medium-low; simmer 6 to 8 min. or until meat is cooked through and sauce is thickened, stirring occasionally. Remove from heat; stir in cheese.
• Spoon evenly onto tortillas; roll up.

Steps:

• In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.
• Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.