Chesapeake Bay Pork Chops Hy Vee Recipes

CHESAPEAKE BAY PORK CHOPS

Steps:

• Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.
• Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOP SKILLET MEAL

Steps:

• 1. Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside.
• 2. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Toss pork with seasoning blend; add to skillet. Cook for 5 minutes or until browned (145 degrees), stirring occasionally. Remove pork from skillet; set aside and keep warm.
• 3. Heat remaining 1 teaspoon olive oil in same skillet. Add shallot, garlic, and crushed red pepper. Stir in mushrooms and tomatoes. Cook for 2 minutes, stirring occasionally.
• 4. Add reserved 1/4 cup pasta water to skillet and cook for 2 minutes more, scraping brown bits from bottom of skillet and stirring occasionally. Add pasta sauce, cooked pasta, and pork; heat through. Stir in spinach and oregano leaves. Top with Parmesan cheese, if desired.

CHESAPEAKE BAY PORK CHOPS

Steps:

• Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.
• Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SIMPLE FABULOUS PORK CHOPS

Steps:

• Completely coat pork chops w/ old bay seasoning and paprika. Sprinkle with garlic powder and a little salt & pepper.
• Start by covering & saute in skillet w/ extra virgin olive oil until browned or cooked through, turning occasionally. Can uncover part way through.
• Variation: Instead of salt, you can use Mexican Adobo and Sazon seasoning. Wonderful!

CHESAPEAKE BAY PORK CHOPS

Steps:

• Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.
• Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CHESAPEAKE BAY PORK CHOPS (HY-VEE RECIPE)

Steps:

• Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a re-sealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bag. Discard excess marinade.
• Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F.