SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE
Steps:
- Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
- Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
- Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
- In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
- Yield: about 1 1/2 cups
SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl.;
- Combine all ingredients in a small bowl.;
- Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
- 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
- Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.
SPICE-RUBBED GRILL PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium-high heat and brush the grill grates with olive oil.
- Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
- In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
- Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.
PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
GRILLED PORK CHOPS WITH SPICE PASTE
Serve these flavor-packed pork chops with Shaved Beets with Orange or French Potato Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).
- Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.
Nutrition Facts : Calories 574 g, Fat 35 g, Protein 54 g
GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB
A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.
Provided by Bibi
Categories BBQ & Grilled Pork Chops
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
- Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
- Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
- Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
- While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
- When the grill is ready, lightly spray chops with avocado oil spray.
- Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg
SPICE-RUBBED PORK CHOPS WITH GRILLED ZUCCHINI
Seasoning the pork in the morning means you're all set for a speedy supper of Spice-Rubbed Pork Chops with Grilled Zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
- Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
- Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.
Nutrition Facts : Calories 585 g, Fat 35 g, Fiber 2 g, Protein 58 g, SaturatedFat 12 g
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