Grilled Cola Glazed Pork Chops With Apple Potato Mash Recipe 455

Steps:

• 1. Preheat oven to 180C. Place garlic cloves on a piece of aluminium foil. Season with salt, pepper and a drizzle of olive oil. 2. Fold the foil into a parcel and roast the garlic for about 30 minutes. When the garlic is cooked, allow it to cool and remove the skin. 3. In the meantime, peel and core the apples. Put potatoes and apples in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil and cook until potatoes are tender and easily pierced with a skewer. This takes about 20 minutes or more depending on the size of the potatoes. Try choosing potatoes that are roughly the same size. This allows them to cook evenly. The apples may cook faster than the potatoes. Just keep an eye and transfer them to a bowl with a slotted spoon when they are soft. 4. When potatoes are ready, drain and return them to the pot under low heat. Cook while gently shaking the pot for about 5 minutes to dry out as much water from the potatoes as possible. Mash potatoes and apples through a ricer. 5. Combine milk and thickened cream in a bowl. Warm them up in the microwave and add into the mash, followed by butter, roasted garlic, cider vinegar, salt and pepper to taste. Mix well and leave aside. You can heat it up again for later use. 6. For pork chops, heat oil in a saucepan and lightly sauté thyme, garlic and bay leaves for 1 minute till aromatic. Pour in balsamic vinegar, coke and bring it to a boil. Lower the heat to allow it to simmer for about another 10 minutes until the sauce is reduced. 7. Season pork chops with salt and pepper on both sides, brushing them with coke glaze. Add a little oil and heat the grill pan over medium heat. Cook pork chops until it registers 145F on a food thermometer, about 3 to 5 minutes per side depending on the thickness of the chops. Allow the meat to rest for 3 minutes. 8. Brush remaining glaze onto the pork chops and serve immediately with the mash!

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
• Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Steps:

• Combine the first eight ingredients; rub over both sides of pork chops. Cook in batches on an indoor grill coated with cooking spray until a thermometer inserted in chops reads 145°, 3-4 minutes on each side. Let chops stand for 5 minutes before serving., In a microwave-safe bowl, heat jelly until warmed; brush over pork chops.

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:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, apple butter and mustard. Cook over low heat about 1 minute, stirring occasionally, until well blended.
• Sprinkle pork chops with garlic pepper and salt. Place pork on grill. Brush with maple mixture. Cover and grill over medium heat 10 to 12 minutes, turning and brushing with maple mixture 2 or 3 times, until no longer pink when cut near bone. Discard any remaining maple mixture.