LEMON-TARRAGON GRILLED PORK CHOPS
I found this recipe in the Cooking Light Summer issue. It was wonderful. My DH, who isn't a big pork eater, even like them. Hope you enjoy. I just had to share with my recipezaar family. Preparation time includes marinating.
Provided by gertc96
Categories Pork
Time 4h6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
- Prepare the grill about 20 minutes before taking pork out of refrigerator.
- Spray grill with non-stick olive oil cooking spray.
- Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
- Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.
Nutrition Facts : Calories 248.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 71.4, Sodium 3541.3, Carbohydrate 10.3, Fiber 0.6, Sugar 6.7, Protein 24.4
GRILLED PORK CHOPS WITH LEMON SHALLOT CHUTNEY
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- Season the pork chops with salt, pepper and smoked paprika, to taste. Drizzle with olive oil and put on the hot grill. Grill for 4 to 5 minutes on each side achieving slight char. Transfer to a platter, top with Lemon Shallot Chutney and serve.
- In a small bowl, mix together the lemon sections, shallots, tarragon, chives, olive oil, sugar, and salt and pepper, to taste. Set aside.
PORK CHOPS WITH TARRAGON
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the chops on a flat surface and pound them lightly with a flat mallet.
- Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere. Shake off excess.
- Heat the oil in a large, heavy skillet. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes. Turn the chops and cook until browned on the second side, about 5 minutes. Cook, turning occasionally, about 5 minutes longer. Transfer the chops to a warm platter.
- Pour off the fat from the skillet and add the onion. Cook, stirring, until wilted.
- Add the wine and cook, stirring, about 1 minute. Add the broth and tomato paste and cook, stirring, about 5 minutes. There should be about 3/4 cup of sauce. Add the tarragon and swirl in the butter. Put the chops in the sauce and stir them around until coated on all sides with the sauce. Serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 10 grams, Sodium 698 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE
Provided by Charles Phan
Categories Herb Pork Marinate Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Lemongrass Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a main course
Number Of Ingredients 8
Steps:
- 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
- 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
- 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
- 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
- 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.
GRILLED LEMON HERB PORK CHOPS
These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.
Provided by DOREENBUCH
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
- Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
- Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g
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