GRILLED ROSEMARY PORK CHOPS WITH ESCAROLE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary.
- Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet.
- Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 578 milligrams, Carbohydrate 22 grams, Fiber 10 grams, Protein 42 grams, Sugar 2 grams
GRILLED PORK CHOPS
Provided by Michael Symon : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
- In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil.
- Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.
CITRUS SMOTHERED PORK CHOPS
Looking for comfort food that's full of bright flavors? Try these skillet pork chops that pair a memorable citrus sauce-tangy, with just the right balance of savory and sweet-with perfectly seared chops and sautéed onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season pork chops with salt and pepper.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
- Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
- Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve.
Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g
ROSEMARY AND GARLIC SIMMERED PORK CHOPS
I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.
Provided by Jen
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
- Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
- Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g
GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON
If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Plum Pork Chop Pork Oregano Cheese
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
- Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
- Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
- Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.
GRILLED ROSEMARY PORK CHOPS
Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!
Provided by Steve B
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 3h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 272.8 calories, Carbohydrate 25.9 g, Cholesterol 65 mg, Fat 5.8 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 2 g, Sodium 3655.7 mg, Sugar 20.8 g
GRILLED ROSEMARY PORK CHOPS
I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.
Provided by JelsMom
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
- Preheat grill (I just use my little on-the-counter fake George Foreman grill).
- Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
CITRUS AND ROSEMARY GRILLED PORK CHOPS
Make and share this Citrus and Rosemary Grilled Pork Chops recipe from Food.com.
Provided by flume027
Categories Pork
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the marinade, combine first 5 ingredients in a bowl with whisk or fork.
- Pat chops dry with paper towels and rub with salt and pepper.
- Place chops in marinade and let stand 15 minutes.
- Season chops with steak seasoning.
- Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
- Enjoy!
Nutrition Facts : Calories 463.6, Fat 23.5, SaturatedFat 6, Cholesterol 105.8, Sodium 75.1, Carbohydrate 22.4, Fiber 0.9, Sugar 16.5, Protein 39
GRILLED PORK CHOPS, THREE WAYS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 grilled pork chops
Number Of Ingredients 0
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.
CITRUS AND ROSEMARY GRILLED PORK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Combine first 5 ingredients in a bowl with whisk or fork.
- Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
- Season chops with steak seasoning.
- Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
- Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
- Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
- During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
- Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
- Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
- Yield: 4 servings Preparation time: 5 to 8 minutes
CITRUS-GLAZED PORK CHOPS
Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.
CREAMY CITRUS SAUCE PORK CHOPS
Boneless center cut pork chops cooking in a citrusy sauce. Suprizingly easy and done in under 45 minutes! I like this recipe because it is quick and the kids gobble it up. The sauce is really good and can be poured over rice as a side dish too. I found the base of this recipe 15 years ago when I first started to cook. I have added to it and made it my own. Makes great leftovers.
Provided by AmyNoelle513
Categories Pork
Time 35m
Yield 6 chops, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop onion and set aside.
- Heat oil in large high sided pan over medium heat.
- Salt and pepper each chop, put in hot oil.
- Cook about 3 minutes on each side or until nicely browned.
- To the pan add the orange juice, zest, onion, and white wine.
- Reduce heat to low (simmer) cover and cook for 15 minutes.
- After 15 minutes remove pork chops from pan. Put them on a serving platter and cover with foil to keep warm.
- Add the cream of mushroom soup to the pan and whisk constantly over Medium heat until the sauce is thickened.
- Pour over chops.
Nutrition Facts : Calories 529.6, Fat 29.3, SaturatedFat 7.9, Cholesterol 137.3, Sodium 635.5, Carbohydrate 16, Fiber 0.9, Sugar 8.2, Protein 43.3
SAGE AND ROSEMARY PORK CHOPS
These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.
Provided by PaulaG
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat contact grill for 5 minutes.
- Wash chops and pat dry.
- In a small container, thoroughly mix the seasonings together.
- Drizzle half the oil over the chops, sprinkle with half the seasoning mix.
- Turn chops over and repeat with oil and remaining seasoning mix.
- Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.
- Serve immediately.
CITRUS PORK CHOPS
"These pork chops are so easy to prepare with a nice not-too-sweet flavor," assures Erika Niehoff of Eveleth, Minnesota. "The original recipe came from my dad, and it's one of my family's favorites."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Nutrition Facts : Calories 369 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CITRUS MARINATED PORK CHOPS
Serve these pork chops with our Sauteed Green Apples and Leeks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
- Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
- Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.
GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC
These sound so good I am posting the recipe before trying it. I will add comments after I make them. The Recipe is from American Cooking Club magazineJune/July 05 edition
Provided by Bergy
Categories Pork
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
- Reserve 1/2 cup.
- Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
- Serve with the reseved mayo mixture on the side.
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