GRILLED KOREAN PORK CHOPS (OMAC)
Make and share this Grilled Korean Pork Chops (Omac) recipe from Food.com.
Provided by Oolala
Categories Korean
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except chops.
- Put chops in a flat Pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight.
- For OAMC: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
- Place the bag on a refrigerator shelf to thaw.
- To cook: Follow cooking directions.
- When ready to cook, discard marinade and grill chops until done (160°F on a meat thermometer).
Nutrition Facts : Calories 434.7, Fat 24.8, SaturatedFat 6.9, Cholesterol 137.3, Sodium 780.9, Carbohydrate 8.1, Fiber 0.5, Sugar 6.6, Protein 42.7
GRILLED MONGOLIAN PORK CHOPS
Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 7h
Yield 2
Number Of Ingredients 21
Steps:
- Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
- Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
- Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
- Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
- Remove pork chops from marinade and pat dry using paper towel.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
- Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.
Nutrition Facts : Calories 839 calories, Carbohydrate 62.1 g, Cholesterol 264.8 mg, Fat 47.4 g, Fiber 2.9 g, Protein 41.8 g, SaturatedFat 18.7 g, Sodium 1960.4 mg, Sugar 42 g
GRILLED MAPLE PORK CHOPS
Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
BASIL-BALSAMIC PORK CHOPS - OAMC
Delicious marinated pork chops for the grill. From the book "Fix, Freeze, Feast". This makes 3 packages of chops for your freezer. 4 chops per package.
Provided by JillAZ
Categories Pork
Time 40m
Yield 3 meals, 12 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and trim pork chops as desired. If they are very thick, you may want to butterfly.
- Place 4 chops in each of 3 one gallon sized freezer bags.
- In a medium bowl, whisk together olive oil, vinegar, soy sauce, lemon juice,and honey. Pour over chops in bags, dividing evenly.
- Into each bag, measure 1 teaspoon garlic, 1 teaspoon dried basil, and 3/4 teaspoon black pepper.
- Close bags and shake and smush around to mix marinade well and coat chops evenly.
- Reopen bag and push out as much air as possible. Seal tightly. Label bag and place in freezer.
- To cook chops:.
- Thaw completely in refrigerator.
- Remove chops from marinade and discard marinade.
- Heat grill to medium and grill chops, turning occasionally until a thermometer reads 160 degrees in the thickest part of chop.
- Remove from grill and serve.
Nutrition Facts : Calories 401.1, Fat 32.2, SaturatedFat 7.4, Cholesterol 75, Sodium 403.3, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 23.3
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