CITRUS BRINED HERB CRUSTED GRILLED PORK CHOPS
Most recently I got to meet another beautiful & talented Just a Pinch cook named Tess Geer who lives here in Ohio near me. My husband Anthony & my parents got to dine with her at her beautiful home. She was not only a gracious host but a wonderful teacher about the french culture too. She also taught us about the importance of...
Provided by Kimberly Biegacki
Categories Pork
Time 20m
Number Of Ingredients 13
Steps:
- 1. BRINE OVERNIGHT: At least 12 hours no more than 24 as long as it is pork chops. --- Prepare your brine and put your rinsed off chops down inside container and seal shut. Refrigerate.
- 2. Remove chops and rinse them. Then drizzle with olive oil and pat on your mixed herbs & seasonings. Let sit for 1/2 hour or so and then grill till perfection.
- 3. I served with a salad and mashed potatoes but would pair well with almost any side dishes.
GRILLED FRESH HERB BRINED PORK CHOPS
Make and share this Grilled Fresh Herb Brined Pork Chops recipe from Food.com.
Provided by Boomette
Categories Pork
Time 4h22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add the brown sugar, kosher salt and apple cider. Stir to dissolve.
- Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
- Place the pork chops into a large sealable plastic bag. Place this plastic bag into another of equal size to offer extra safety. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop of the chops and seal the plastic bags. Place in the refrigerator to rest for a minimum of 4 hours up to overnight.
- After the required time has passed, remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
- Preheat the barbecue to 500°F/250°C with heat on one side of the grill and no heat on the other.
- Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct high heat for 6 minutes, turning once halfway through cooking time. Lower the temperature to 300°F/150°C and move the chops to the cool side of the grill.
- Continue to cook the pork chops over indirect medium heat for about 8 minutes per side with the lid closed.
- Once the juices run clear, take the pork chops off the grill and tent with aluminium foil. Allow to rest before serving.
Nutrition Facts : Calories 410, Fat 22.5, SaturatedFat 6.6, Cholesterol 137.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 0.1, Sugar 7.5, Protein 41.3
GRILLED PORK CHOPS WITH FRESH HERBS
A great tasting, easy way to cook pork chops on the grill! You can use about any cut of chop with the same great results.
Provided by Emily_Nowlan
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
- Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.2 g, Cholesterol 49 mg, Fat 20 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 4 g, Sodium 946.6 mg, Sugar 0.7 g
HERB-BRINED PORK CHOPS
Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main
Provided by Richard Corrigan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
- Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium
CITRUS MARINATED PORK CHOPS (OAMC)
Adapted from "Prevention's Freezer Cookbook" by S. Sanders. Can be made without freezing first, just be sure to marinate chops at least 6 hours before cooking for best flavour.
Provided by Pamela
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients in a large Ziploc freezer bag.
- Remove as much air as possible.
- Label and freeze.
- Defrost overnight in the fridge; pork will marinate as it defrosts.
- To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
- Cook for 5 minutes, or until brown, repeat for other side.
- Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.
GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE
This dish is assembled and cooks in less than 30 minutes. Be careful to not overcook or it will cause your pork chop to get tough.
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
- Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
- Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
- Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 81 g, Cholesterol 91.3 mg, Fat 30.5 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 11.4 g, Sodium 1464.7 mg, Sugar 1.7 g
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