GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE
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.
SPICE-RUBBED GRILLED PORK CHOPS
Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Provided by Cheryl Alters Jamison
Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
- Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
- Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
- Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
GRILLED SWEET AND TANGY PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high heat.
- Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
- Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
- Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
- You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
- In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
SPICY GRILLED PORK CHOPS
From Cooking Light Cookbook, 1989. I am keeping it here for another day. 8 hour marinade. 217 calories per chop.
Provided by Oolala
Categories Pork
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim pork chops and place them in a shallow dish; set aside.
- Combine water and next 10 ingredients in a medium saucepan and bring to a boil.
- Pour over the chops.
- Cover and marinate in refrigerator 8 hours, turning occasionally.
- Remove chops from marinade; reserving marinade.
- Coat grill rack with cooking spray; place on grill over medium-hot coals.
- Cook chops 15-20 minutes or until tender, turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 1034.1, Fat 63.5, SaturatedFat 19.2, Cholesterol 344.5, Sodium 369.1, Carbohydrate 3, Fiber 0.4, Sugar 1.9, Protein 105
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.
SAUCY GRILLED PORK CHOPS
My mamaw in Kentucky used this "dip," as she called it, on many grilled meats including chicken and steak. -Misty Schneider, Bayport, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a microwave-safe dish, microwave butter, covered, until melted; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3 cup for drizzling., Brush pork chops with remaining sauce. Grill, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. , Stir sauce to combine and gently reheat if necessary; drizzle over pork chops. Serve with lemon if desired.
Nutrition Facts : Calories 476 calories, Fat 30g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 162mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 36g protein.
SPICY GRILLED CHOPS
The store had a special on nice thick juice pork chops this week. So I have been on the hunt for some easy recipes.
Provided by Charlotte J
Categories Pork
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, combine salsa, water, marmalade and seasoned salt; blend well.
- Place pork chops in a self-sealing plastic bag and add marinade; seal bag and refrigerate for one hour.
- Prepare medium-hot fire in grill; remove chops from marinade (discarding any remaining marinade) and place directly over fire.
- Grill for about 4 minutes per side.
Nutrition Facts : Calories 315.7, Fat 12.9, SaturatedFat 4.5, Cholesterol 124, Sodium 191.7, Carbohydrate 7.6, Fiber 0.3, Sugar 6.5, Protein 40.1
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
- Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
- Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
- Spoon peach pico de gallo over pork chops just before serving.
SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION
Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.
Provided by Melissa Clark
Categories meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season pork lightly with kosher salt and put it in a bowl or resealable bag.
- Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
- Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
- When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
- Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
- Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
GRILLED VOLCANO PORK
This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.
Provided by Chef John
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
- Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
- Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
- Transfer to the refrigerate and marinate overnight, or up to 24 hours.
- Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g
GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE
It's time to grill outside the lines! Tender, juicy and topped with spicy barbecue sauce, these Ribeye pork chops satisfy your craving for delicious.
Provided by National Pork Board
Categories Pork
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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., before serving.
- 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, purée sauce in blender.
- Serve chops with spoonful of sauce.
Nutrition Facts : Calories 385.9, Fat 19.2, SaturatedFat 6.1, Cholesterol 137.3, Sodium 320, Carbohydrate 9.4, Fiber 0.3, Sugar 7.8, Protein 41.6
VERY TENDER & JUICY GRILLED PORK CHOPS
From a local newspaper. This won an award at the state fair. This uses a brine which needs to marinade 6-12 hours.
Provided by mariposa13
Categories Pork
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place pork chops in a large resealable plastic bag or large bowl.
- Add onion, garlic, and sprinkle with pepper.
- Combine water, salt, and sugar in another large bowl.
- Stir well to dissolve sugar and salt.
- Pour salt/sugar brine over the chops.
- Seal and make sure all the meat is submerged.
- Refridgerate 6-12 hours.
- Remove the chops from the brine and discard the brine.
- Pat the chops dry from the brine and drizzle with a little oil before grilling.
- Grill over medium-high heat about 8 min per side.
- Let chops rest 5 min before serving.
- To make zesty orange sauce:.
- Combine orange juice, horseradish, and brown sugar in a small saucepan. Bring to a boil.
- Reduce heat and simmer a few minutes until reduced and slightly thickened.
- Stir in the mustard and the butter.
- Serve with grilled chops or pork tenderloin.
Nutrition Facts : Calories 339.2, Fat 14.6, SaturatedFat 5, Cholesterol 75, Sodium 4903.6, Carbohydrate 28.7, Fiber 1.4, Sugar 25.4, Protein 23.4
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 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
SWEET AND SPICY GRILLED PORK TENDERLOIN
This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.
Provided by SarasotaCook
Categories Pork
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
- Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.
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