LAMB CHOPS WITH PINEAPPLE SALSA
Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com.
Provided by Evie3234
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and heat barbecue.
- Trim chops of excess fat and sinew.
- Brush chops with oil and season with pepper.
- Salsa--------.
- Peel onion and chop finely.
- Slit open chilli, scrape out seeds, chop finely.
- Combine pineapple, onion and chilli in medium bowl; mix lightly.
- Add vinegar, sugar, salt, pepper and mint; mix well.
- Place chops on lightly greased barbecue grill.
- Cook 4-5 minutes each side, turning once, cook until just tender.
- Serve with the salsa.
MARINATED PORK CHOP WITH PINEAPPLE SALSA
Steps:
- For the marinade:
- Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
- For the salsa:
- Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
- Preheat grill to medium heat.
- Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
PORK CHOPS WITH PINEAPPLE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
- Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
- Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
- Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
- Photograph by Justin Walker
TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA
This is a wonderful grilling recipe from Bobby Flay. The salsa is delicious and complements the lamb chops so well. This makes a lot of salsa, which is how I like it. Feel free to halve the salsa recipe if you prefer. Since baby lamb chops are used, the recipe allows for 4 chops per person. I'm sure the salsa would be delicious over grilled pork or chicken, as well. Enjoy! *Prep time includes marinating in the refrigerator*
Provided by LifeIsGood
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Salsa: Makes 2 - 2 1/2 cups.
- Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
- Just before serving, fold in the toasted pecans.
- May be refrigerated (without the pecans), covered for 1 day.
- Serve at room temperature.
- Lamb chops:.
- Combine olive oil, tarragon and garlic in a large shallow baking dish.
- Add the lamb chops and turn to coat very well.
- Refrigerate, covered for about 2 - 4 hours.
- Preheat your grill to medium high.
- Remove the chops from the marinade, shaking off excess. Discard the used marinade.
- Season the chops on both sides with salt and pepper.
- Grill the lamb chops until medium doneness, about 3-4 minutes per side.
- Place on a serving platter and serve the pineapple pecan salsa alongside.
Nutrition Facts : Calories 1628.9, Fat 135.3, SaturatedFat 48.9, Cholesterol 281.2, Sodium 223.3, Carbohydrate 38.3, Fiber 5.2, Sugar 25.4, Protein 66
GRILLED PORK CHOPS WITH PINEAPPLE SALSA
Categories Onion Pork Quick & Easy Pineapple Hot Pepper Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
- Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
- Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.
LAMB CHOPS WITH PISTACHIO SALSA VERDE
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.
Provided by Rhoda Boone
Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the Pistachio Salsa Verde:
- Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
- Cook the lamb chops:
- Season lamb chops with salt and pepper; allow to come to room temperature.
- Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
- Do Ahead
- Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
PORK CHOP WITH PINEAPPLE SALSA
Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine pineapple, onion, jalapeno, honey, and cilantro. Season with salt and pepper; set salsa aside.
- In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa.
Nutrition Facts : Calories 503 g, Fat 23 g, Fiber 3 g, Protein 34 g
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LAMB CHOPS WITH PINEAPPLE SALSA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 30 minsCategory Lunch
- Trim the meat of excess fat and sinew. Brush the chops with oil and season with 1 teaspoon of cracked black pepper.
- To make the salsa, peel the pineapple, remove the core and eyes and dice the flesh. Toss with the onion, chilli, vinegar, sugar and mint, season with salt and pepper and mix well.
- Cook the lamb chops on a hot, lightly greased barbecue grill plate or flat plate for 2–3 minutes each side, turning once, until just tender. Serve with the pineapple salsa.
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- Rub chops with oil and 1 tablespoon lemon juice; sprinkle evenly with 1/2 teaspoon salt and pepper. Rub chops with garlic and lemon rind. Cover and chill 30 minutes.
- Grill lamb, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Serve chops with salsa over hot cooked couscous.
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