Grilled Pork Chops With Lime Cilantro Garlic Recipes

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.

Steps:

• Whisk together 1st Four vinaigrette ingredients, slowly add oil whisking constantly. Add cilantro. Set dressing aside.
• Season chops with salt and pepper, brush with oil, grill over med-high heat 5-6 minutes, or until done, turning once.
• Put chops onto serving platter, pour dressing over chops and serve immediately.

Steps:

• Combine all ingredients in a large bowl.
• Marinate 4 to 6 hours in refrigerator.
• Grill 5 inches from heat, basting with marinade several times.

Steps:

• To marinate the pork:.
• Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches).
• Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
• To prepare the sandwiches:.
• Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook).
• Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
• Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1-1/4 cups marinade into a large shallow dish. Add the pork; turn to coat. Cover and refrigerate for at least 4 hours. Cover remaining marinade for basting; refrigerate., Drain pork, discarding marinade. On a lightly oiled rack, grill chops, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160°, basting occasionally with reserved marinade. If desired, top with chopped cilantro.

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
• When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.

Steps:

• Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
• Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

Steps:

• To make marinade:
• In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
• In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
• Prepare grill.
• Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
• Transfer meat to a cutting board and let stand 5 minutes before slicing.
• Serve pork with onion marmalade.
• To make the jalapeno onion marmelade:
• In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

Steps:

• Mix first five ingredients.
• Set aside in the fridge, 1/2 cup of the mixture.
• Grill pork chops, brushing liberally with the remaining mixture.
• Serve with a dollop of the reserved mixture on top.

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.