Grilled Brown Sugar Pork Chops Or Chicken Recipes

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
• Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
• Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

Steps:

• Preheat an outdoor grill to high heat.
• In a small saucepan add brown sugar, apple juice, oil, soy sauce, ginger, salt, and pepper, stir until well combined. Bring mixture to a boil.
• Stir together water and cornstarch in a small bowl and whisk into brown sugar mixture. Stir until thick and bubbly.
• Brush grates lightly with oil before placing chops on grill. Cook for approximately 10-12 minutes over hot coals, turning once.
• Baste pork chops with sauce just before removing from grill and serve remaining sauce on the side.

Steps:

• In a small saucepan combine brown sugar, apple juice, oil, soy sauce, ginger powder, garlic powder, salt, pepper and cayenne (if using); bring to a boil over medium-low heat stirring until sugar is completely dissolved (about 4 minutes) and the mixture is at a light simmer.
• In a small cup mix together 1/4 cup water and cornstarch; add to the mixture and whisk over low heat until thickened; remove from heat and cool completely (at this point it may be refrigerated).
• After the sauce has cooled completely place the pork chops or chicken on a large plate.
• Remove a little sauce to a separate bowl to brush onto the meat.
• Brush liberally with the sauce on both sides; cover meat and chill for 6 hours or up to 24 hours, refrigerate the remaining sauce to baste the meat with later.
• Grill the pork chops or chicken brushing with the remaining sauce while grilling or towards the end of the grilling time.

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.

Steps:

• Combine ingredients in a plastic bag or bowl.
• Marinade pork chops in refrigerator (anywhere from an hour to overnight).
• Grill over direct medium heat for 10-12 minutes, turning once.
• Serve with rice (if desired).

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
• Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
• Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Steps:

• In a microwave-safe dish, microwave butter, covered, until melted; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3 cup for drizzling., Brush pork chops with remaining sauce. Grill, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. , Stir sauce to combine and gently reheat if necessary; drizzle over pork chops. Serve with lemon if desired.

Steps:

• Preheat oven to 350 degrees F.
• Place the pork chops in a 9x13 inch baking pan.
• Place 1 tablespoon of brown sugar on top of every pork chop.
• Place 1 tablespoon of margarine on top of the brown sugar.
• Sprinkle the pork chops with soy sauce.
• Cover the pan with foil and bake in preheated oven for 45 minutes.
• Remove foil and bake for an additional 15 minutes, until browned.

Steps:

• In a large bowl, mix mustard, brown sugar, allspice and pepper flakes. Remove 1/4 cup mixture for serving. Add chicken to remaining mixture; toss to coat., Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.