Grilled Italian Pork Chops Recipes

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Sprinkle pork chops with salt and black pepper, and grill until the chops are browned, show good grill marks, and are no longer pink in the middle, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• Place ham, tomato, and mozzarella cheese slices on each pork chop, and sprinkle with oregano and paprika; cook until the cheese has melted, about 2 more minutes. Let stand for 5 minutes before serving.

Steps:

• Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.
• Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

Steps:

• Combine everything but the pork chops in a bowl.
• Let the mixture sit for about 15 minutes to mix the flavors.
• Drain the liquid from the mixture and pour over pork chops.
• Let them sit in liquid for about 15 minutes.
• Place chops on preheated grill and cook for about 6 minutes per side or until done.
• Place pork chops on plates and spoon tomato mixture over top.

Steps:

• Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes.

Steps:

• Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
• While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
• Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
• Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.

Steps:

• In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper., Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender.

Steps:

• In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

Steps:

• Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
• Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
• Transfer pork to plates. Spoon relish over and serve.

Steps:

• Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
• Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
• Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.