Cajun Marinated Pork Chops Recipes

Steps:

• Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
• Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

Steps:

• Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely. (The spelt can be cooked up to 1 day ahead and refrigerated.)
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and 1/2 teaspoon of the Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens, parsley and salt to taste. Cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Remove from the heat, transfer to a medium bowl and cover to keep warm. Wipe out the skillet.
• Sprinkle the pork chops all over with the remaining 1 teaspoon Cajun seasoning and 1 teaspoon salt. Heat the remaining 1 tablespoon oil in the empty skillet over medium-high heat. Nestle the pork chops in the skillet snuggly. Cook until nicely browned on both sides and an instant-read thermometer inserted into the center of each registers 140 degrees F, about 4 minutes per side.
• Divide the pork chops among four plates. Serve with the warm grain salad, and with wedges of lemon and hot sauce on the side if using.

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Steps:

• Sprinkle chops liberally with Cajun seasoning.
• Spray pan with vegetable oil, or use a small amount of oil.
• Brown the chops on both sides.
• Remove and set aside.
• Add onion, pepper, celery and garlic to the pan and saute until tender.
• Add the pork chops back to the pan with the vegetables, add the brown gravy.
• Simmer for 45 minutes.
• Serve over hot cooked rice.

Steps:

• in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. scrape into large freezer bag, add chops, seal and turn to coat. refrigerate for 4 hours.
• Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours.
• in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes. remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes.
• pour sauce over chops and sprinkle with parsley.

Steps:

• To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

Steps:

• In bowl, stir together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. Scrape into large freezer bag. Add chops; seal and turn to coat. Refrigerate for 4 hours. In skillet, bring chops with marinade and 1/2 cup water to boil; reduce heat to low, cover and simmer until fall-apart tender, 40 minutes. Transfer pork to serving platter. Increase heat to medium-high and cook until reduced to about 1 cup. Pour over chops. Sprinkle with parsley.

Steps:

• Combine paprika, seasoned salt, sage, cayenne pepper, black pepper and garlic powder in shallow dish.
• Add meat.
• Coat on both sides with seasoning mix. Heat Crisco oil in large nonstick skillet on high heat.
• Add meat.
• Reduce heat to medium.
• Cook 6 to 8 minutes per side or until dark brown.

Steps:

• Bourbon Peach Sauce:
• In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes.
• Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften.
• Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens.
• Remove the thyme before serving.
• Cajun Seasoning:
• In a small bowl combine all ingredients and mix thoroughly.
• Cajun Pork Chops:
• Season the pork chops with salt and the Cajun seasoning.
• Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate.
• Place on a platter and pour the bourbon peach sauce over top.
• Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
• Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

Steps:

• In a large bowl, put in all of the ingredients.
• Cover with cling film and refrigerate for at least an hour.
• Preheat the oven 200c fan forced.
• Cook for 30-35 minutes.

Steps:

• Preheat the grill to medium heat.
• In a small bowl, combine all the ingredients except the pork chops; mix well then rub the spice mixture over the pork chops, coating well on both sides.
• Grill the pork chops for 5 to 6 minutes per side, or to desired doneness.