ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
BALSAMIC PORK CHOPS
Super simple, yet serious flavour!! The Balsamic sauce is tangy and sweet, and this will go fantastically with any protein - chicken, beef, pork and even lamb! The flavour of this syrup is quite intense so you do not need much for each serving - just spoon a couple of tablespoons over each pork. While the total cook time may seem long, it is mostly hands off time because the balsamic syrup doesn't need to be watched over as it reduces.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Sprinkle both sides of pork with salt and pepper.
- Heat 1 tbsp oil in a large skillet over medium high heat. Cook the first side for 4 minutes until it has a lovely dark gold crust, then turn and cook the other side for 3 minutes. (Note 3)
- Transfer to a plate, cover loosely with foil.
- Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent - around 3 minutes.
- Add balsamic vinegar and brown sugar. Stir until the sugar is melted. When it comes to a simmer, adjust the heat so it is bubbling gently, not rapidly.
- Simmer for ~5 to 8 minutes or until it reduces by almost half and is a THIN syrup. Then add the pork back into the skillet, including all the juices on the plate. Simmer, turning pork to reheat, for 2 minutes or until the the sauce becomes syrupy (to your taste) and pork is reheated. (Note 4)
- Serve, garnished with crumbled goats cheese if desired.
Nutrition Facts : ServingSize 308 g, Calories 417 kcal, Carbohydrate 15.2 g, Protein 52.7 g, Fat 14 g, SaturatedFat 3.4 g, TransFat 0.1 g, Cholesterol 146 mg, Sodium 269 mg, Fiber 0.6 g, Sugar 13.1 g
GRILLED PORK CHOPS WITH BALSAMIC MARINADE
Steps:
- Gather the ingredients.
- Sprinkle the pork chops with salt and pepper.
- In a blender, combine the balsamic vinegar, olive oil, Dijon mustard, brown sugar, ground black pepper, garlic, rosemary, and green onions . Blend until smooth.
- Put the pork chops in a heavy-duty food storage bag or nonreactive container. Add the marinade mixture and turn to coat the pork thoroughly. Refrigerate for 4 to 8 hours.
- Remove the pork from the marinade. Discard the marinade.
- Heat the grill to medium heat of about 375 F. Grill the pork chops over direct heat for about 2 to 3 minutes on each side to sear. Then move the pork chops to indirect heat and continue grilling until they are cooked through, about 15 minutes. They should register at least 145 F on a food thermometer.
Nutrition Facts : Calories 265 kcal, Carbohydrate 13 g, Cholesterol 33 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 381 mg, Sugar 8 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
QUICK-BRINED GRILLED PORK CHOPS WITH TREVISO AND BALSAMIC GLAZE
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Vinegar Pork Chop Brine Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
- Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
- Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
- Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
MAPLE BALSAMIC GLAZED PORK CHOPS
Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. Perfect for a weeknight dinner, or a party!
Provided by The Chunky Chef
Time 14m
Number Of Ingredients 11
Steps:
- In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
- Place cast iron skillet in oven and preheat oven to 400 degrees F.
- Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
- Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
- Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
- Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
- Serve pork chops with a bit of the glaze drizzled over the top if desired.
Nutrition Facts : Calories 168 kcal, Carbohydrate 16.5 g, Protein 10.47 g, Fat 6.4 g, Cholesterol 34.3 mg, Sodium 69.5 mg, Sugar 14.1 g, ServingSize 1 serving
GLAZED GRILLED PORK CHOPS
We've had this recipe around for some time, but just recently updated it with some new ingredients. This is also good on pork steaks and chicken.
Provided by fosterdl
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
- Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 599.6 calories, Carbohydrate 19.2 g, Cholesterol 120.5 mg, Fat 39.1 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 7.5 g, Sodium 1073.7 mg, Sugar 15.2 g
BRINED PORK CHOPS WITH BALSAMIC GLAZE AND GRILLED POTATO
Steps:
- In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes. Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1-1/2 hours. Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling. In a small saucepan over medium-high heat, boil the balsamic vinegar until slightly thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar. Transfer to a small bowl. In a small bowl mix the sauce ingredients. Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Drizzle the potato slices with oil and season evenly with rosemary, salt, and pepper. Prepare the grill for direct cooking over medium heat (350° to 450°F) and high heat (450° to 550°F). Brush the cooking grates clean. Grill the chops over direct high heat and the potato slices over direct medium heat, with the lid closed as much as possible, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take about 10 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates. Reheat the balsamic glaze. Divide the potatoes among the plates. Drizzle the chops with the balsamic glaze. Serve the sauce on the side as a dip for the potatoes.
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- Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
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- In a large saucepan, combine water, salt and sugar. Cook and stir over medium heat until salt and sugar are dissolved.
- Remove from heat and stir in ice water to bring brine to room temperature. Place pork chops in a large, zip-top plastic bag. Pour the brine over the chops and seal the bag, pressing out as much air as possible. Place in a large baking dish and refrigerate for 8-12 hours.
- In a small bowl, combine paprika, garlic powder, onion powder, cumin, ground mustard, pepper, chili powder and grown sugar. Rub over pork chops. Let chops stand at room temperature for 20-30 minutes.
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- Mix 1 1/2 cups water, coarse salt, and sugar in 11x7x2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
- Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
- Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
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- Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.
- Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
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- Whisk together the salt, sugar and water to form a brine, and pour it over the pork chops. Leave the pork chops to brine at room temperature for about 30 minutes (Leaving it at room temperature will help take the chill off the meat so that it cooks through evenly.). Turn the pork chops over every 10-15 minutes to make sure the brine covers all of the pork chops.
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- Bring the apple cider, water, 1/2 cup sugar and 1/3 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
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