GRILLED PORK CHOPS WITH TOMATO PEACH RELISH
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
- Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
- Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
- Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
- Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
- Serve chops with relish.
GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Provided by Elizabeth Green
Categories Pork Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Gourmet Peach Onion Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
- Add pork chops to brine and let stand at room temperature for 1 hour.
- Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
- Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
- Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
- Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
- Transfer chops to a platter and let stand for 5 minutes before serving.
- Serve chops with peach relish.
GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH
Steps:
- To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
- To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
- Serve with the relish.
GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
- Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
- Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
- Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
- Serve the chops hot with extra barbecue sauce on the side.
- Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS
This relish is also delicious atop grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
- Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.
GRILLED JERK PORK WITH CURRIED PEACH RELISH
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade. From Gourmet Magazine.
Provided by evelynathens
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Make relish: Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
- Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
- Marinate pork: Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling.
- Grill pork: Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes.
- Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.
Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 0.9, Sodium 1168.2, Carbohydrate 22.3, Fiber 2.9, Sugar 17.5, Protein 1.8
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
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
GRILLED PORK CHOPS WITH PEACH RELISH AND HERB RICE
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper. Let stand 15 minutes.
- Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper. Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice.
Nutrition Facts : Calories 463 g, Fat 20 g, Fiber 2 g, Protein 22 g, SaturatedFat 8 g
BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY
This is a KILLLER pork recipe you must try! Start this recipe a day ahead as the pork needs to marinade overnight and the peach relish needs to be prepared and chilled overnight. You can also make this recipe using thicker cut pork chops.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT25m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
- Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
- Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
- Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
- In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
- Add in curry powder and cook stirring constantly for 1 minute.
- Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
- Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
- Transfer to a bowl and cool to room temperature.
- Cover and refrigerate overnight.
- For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
- Place the pork in a glass dish and rub the marinade all over on all sides.
- Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
- IMPORTANT; bring the pork to room temperature before grilling.
- Prepare the grill to medium-hot.
- Discard any marinade in the dish, then brush the pork lightly with oil.
- Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
- Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
- Serve the grilled pork with prepared chilled peach relish.
- DELICIOUS!
Nutrition Facts : Calories 435.1, Fat 21.8, SaturatedFat 2.8, Sodium 1497.5, Carbohydrate 62.7, Fiber 8, Sugar 50.5, Protein 5
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