Grilled Rib Chops With Mojo Sauce Recipes

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

Steps:

• Make the mojo sauce: Toast the cumin seeds in a dry small skillet over high heat, swirling the pan occasionally, until fragrant, about 1 minute. Grind the cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until the mixture forms a coarse paste. Transfer to a small bowl.
• Heat the oil in a small saucepan over medium heat. Pour over the chile mixture. Let cool completely. Stir in the juices, orange zest, and parsley; season with pepper. The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).
• Heat the grill to medium (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.

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.

Steps:

• Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
• Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
• Serve chops with sauce.

Steps:

• Make mojo sauce: Toast cumin seeds in a dry small skillet over high heat, swirling pan occasionally, until fragrant, about 1 minute. Grind cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until mixture forms a coarse paste. Transfer to a small bowl.
• Heat oil in a small saucepan over medium heat. Pour over chile mixture. Let cool completely. Stir in juices, orange zest, and parsley; season with pepper. Sauce can be refrigerated, covered, until ready to use, up to 2 days (bring sauce to room temperature before serving).
• Heat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.