Bobby Flays Grilled Balsamic Pork Chops With Peppers Recipes

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GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE



Grilled Pork Chops with Peppers and Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 red bell peppers
2 yellow bell peppers
2 tablespoons canola oil
1/4 cup balsamic vinegar
4 cloves roasted garlic, smashed to a paste
1 tablespoon clover honey
1/2 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped hot cherry peppers
2 cups good quality balsamic vinegar (not expensive, just good quality)
2 teaspoons honey
1/2 cup balsamic vinegar
1/4 cup clover honey
1/4 cup canola oil, plus more for cooking
2 tablespoons chopped flat leaf parsley
1 tablespoon finely chopped fresh thyme
4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
Kosher salt and freshly ground black pepper
Parsley leaves, for garnish

Steps:

  • For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
  • Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
  • Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
  • For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
  • For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
  • Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
  • Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
  • To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS



Cold Smoked Maple-Balsamic Glazed Pork Chops image

Cold smoking is a little safer and less smoky for indoor grilling. You can make your own by using disposable aluminum pans or a heavy duty roasting and a baking rack...Or you can purchase an electric (such as Rival KC Electric Smoker) tabletop smoker for home use.

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups wood chips (hickory or applewood or mesquite), soaked in cold water for at least 30 minutes
4 (1-inch) bone-in center cut pork chops
1 cup balsamic vinegar
1/4 cup maple syrup
Pinch allspice
Salt and freshly ground black pepper
Canola oil

Steps:

  • Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
  • Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
  • While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
  • Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES



Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup maple syrup
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 tablespoon ancho chile powder
1/2 cup ancho chile powder
1 tablespoons paprika
1 tablespoon dry mustard
2 teaspoon dry oregano
1 tablespoon freshly ground black pepper
2 teaspoons chile de arbol
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon kosher salt
or 1 jar of Bobby Flay's Dry Rub for Steak and Ribs
4 rib pork chops, 6 ounces each and 1-inch thick
Olive oil
1/4 cup spice rub

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.

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  • Preheat oven to 425°F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
  • Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
  • Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.


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