Grilled Pork Chops With Peck Seasoning And Charred Peppers Recipes

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GRILLED PORK CHOPS WITH LONG HOTS AND YELLOW BELL PEPPERS

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9



Grilled Pork Chops with Long Hots and Yellow Bell Peppers image

Steps:

  • Heat your grill. Season pork chops with steak seasoning, salt and pepper. Heat olive oil in a saute pan and add hot peppers, yellow bell peppers, basil and garlic, cooking over medium heat until light golden brown. Grill pork chops to desired doneness and arrange on serving platter with peppers and garlic mixture.

8 to 10 (1-inch thick cut or thicker) pork chops
4 tablespoons Irvine Spices Calgary Steak Seasoning
Salt
Pepper
1/2 cup olive oil
10 to 15 long hot peppers, cut into strips
3 to 4 yellow bell peppers, cut into strips
1/2 bunch basil, leaves chopped fine
6 cloves garlic, left whole

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19



Grilled Pork Chops with Peppers and Balsamic Glaze image

Steps:

  • For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
  • Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
  • Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
  • For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
  • For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
  • Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
  • Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
  • To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

2 red bell peppers
2 yellow bell peppers
2 tablespoons canola oil
1/4 cup balsamic vinegar
4 cloves roasted garlic, smashed to a paste
1 tablespoon clover honey
1/2 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped hot cherry peppers
2 cups good quality balsamic vinegar (not expensive, just good quality)
2 teaspoons honey
1/2 cup balsamic vinegar
1/4 cup clover honey
1/4 cup canola oil, plus more for cooking
2 tablespoons chopped flat leaf parsley
1 tablespoon finely chopped fresh thyme
4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
Kosher salt and freshly ground black pepper
Parsley leaves, for garnish

EASY GRILLED PORK CHOPS

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7



Easy Grilled Pork Chops image

Steps:

  • Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
  • Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
  • Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Eight 1/2-inch bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper

BEST GRILLED PORK CHOPS

This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.

Provided by goodeats

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h15m

Yield 6

Number Of Ingredients 6



Best Grilled Pork Chops image

Steps:

  • Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
  • Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g

½ cup water
⅓ cup light soy sauce
¼ cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, trimmed of fat

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