Boneless Pork Chops Grilled Recipes

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
• Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
• Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

Steps:

• For the pork chops: Season four 1-inch-thick boneless pork chops on both sides with salt, then rub all over with vegetable oil. Sprinkle with your choice of spice rub (recipes follow). Grill over medium-high heat until cooked through and a thermometer inserted into the centers registers 145˚ F, 4 to 5 minutes per side.
• To make Sichuan Peppercorn Rub: Pulse 2 tablespoons Sichuan peppercorns in a spice grinder with 4 teaspoons cumin seeds, 2 teaspoons sesame seeds and 1 teaspoon red pepper flakes until cracked. Transfer to a small bowl and mix in 1 teaspoon each Chinese five-spice powder and light brown sugar and 1/2 teaspoon garlic powder.
• To make Barbecue Rub: Mix 1 tablespoon each paprika and light brown sugar in a small bowl with 2 teaspoons ancho chile powder, 1 teaspoon ground cumin and 1/2 teaspoon each mustard powder, garlic powder, onion powder and pepper.
• To make Fennel-Coriander Rub: Pulse 1 tablespoon each fennel seeds and coriander seeds in a spice grinder until roughly ground. Transfer to a small bowl and mix in 1 teaspoon grated lemon zest and 1/2 teaspoon each garlic powder and red pepper flakes.

Steps:

• Pat pork chops dry with a paper towel; season with salt. Transfer to a baking dish.
• In a small bowl, mix together orange juice, orange and lemon zest, olive oil, and rosemary until well combined. Pour over pork chops and turn to coat. Add garlic and cloves; cover tightly. Let marinate, refrigerated, overnight.
• Remove pork chops from marinade; discard marinade. Transfer pork chops to a platter and let stand at room temperature for 30 minutes.
• Meanwhile, preheat a grill pan over medium-high heat. Grill pork chops until medium, about 4 minutes per side. Transfer pork chops to a platter, cover, and let rest for 10 minutes before drizzling with olive oil. Serve over white beans with salt pork.

Steps:

• Squeeze juice from 1 lime; mix with barbecue sauce. Pour 1/4 cup over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining limes into 4 slices.
• Remove chops from marinade; discard marinade. Place 8 lime slices on grill grate; top with chops. Brush with some of the reserved sauce.
• Grill chops 5 min.; turn. Add remaining lime slices to grill. Cook 8 to 12 min. or until chops are done (145ºF), turning chops and limes occasionally and brushing with the remaining sauce.
• Remove chops and limes from grill. Let stand 3 min. Discard lime slices from under chops. Serve chops with remaining grilled lime slices.

Steps:

• In a large bowl, combine the first eight ingredients. Add pork chops; turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Steps:

• Place the pork chops or chicken into a large ziploc bag or bowl with a lid (not a metal container).
• Pour salad dressing in the bag or bowl.
• Marinate at least 4 hours or overnight, turning the bag or shaking up the bowl 3 or 4 times.
• (I do the overnight marinade in a bag).
• Place the chops on a hot grill and cook until juices run clear.
• Baste these with butter as they cook so they stay tender.
• Serve with your favorite BBQ sides.

Steps:

• Combine ketchup, honey, soy sauce and garlic.
• Set aside.
• Lightly season pork with salt and pepper.
• Brush each chop with sauce to coat.
• Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.