Citrusandrosemarygrilledporkchops Recipes

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CITRUS AND ROSEMARY GRILLED PORK CHOPS



Citrus and Rosemary Grilled Pork Chops image

Make and share this Citrus and Rosemary Grilled Pork Chops recipe from Food.com.

Provided by flume027

Categories     Pork

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup dark molasses
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, leaves finely chopped
1 navel orange, zested
4 1-inch thick boneless center cut pork chops
McCormick's Montreal Brand steak seasoning
coarse salt
pepper

Steps:

  • To make the marinade, combine first 5 ingredients in a bowl with whisk or fork.
  • Pat chops dry with paper towels and rub with salt and pepper.
  • Place chops in marinade and let stand 15 minutes.
  • Season chops with steak seasoning.
  • Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
  • Enjoy!

Nutrition Facts : Calories 463.6, Fat 23.5, SaturatedFat 6, Cholesterol 105.8, Sodium 75.1, Carbohydrate 22.4, Fiber 0.9, Sugar 16.5, Protein 39

GRILLED ROSEMARY PORK CHOPS



Grilled Rosemary Pork Chops image

I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.

Provided by JelsMom

Categories     Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons olive oil
1 teaspoon red wine vinegar
1 garlic clove, crushed
3/4 teaspoon fresh rosemary, chopped
1 teaspoon coarse sea salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon Worcestershire sauce
2 -3 center-cut pork loin chops, about 1/2 thick

Steps:

  • Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
  • Preheat grill (I just use my little on-the-counter fake George Foreman grill).
  • Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.

BRAISED PORK LOIN CHOPS



Braised Pork Loin Chops image

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

Steps:

  • Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SWEET AND SALTY GRILLED PORK WITH CITRUS AND HERBS



Sweet and Salty Grilled Pork With Citrus and Herbs image

Typically prepared as a long-cooked stew or braise, pork shoulder is remarkably (and perhaps surprisingly) fantastic when treated like a steak. This means cooked hot and fast so it's charred on the outside and medium-rare on the inside. While a grill is ideal here, it can also be prepared on the stovetop in a very hot cast-iron skillet. The garlicky, salty, sweet marinade also doubles as a dressing to be poured over crunchy leaves of lettuce, fresh herbs and, if you're looking for something more substantial, some sort of rice noodle or plain cooked rice.

Provided by Alison Roman

Categories     dinner, weeknight, meat, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless pork shoulder
Kosher salt and black pepper
1/4 cup fish sauce
3 tablespoons light brown sugar
2 tablespoons sambal chile paste (optional)
2 garlic cloves, finely grated
1 lime, halved crosswise, plus 1/2 cup fresh lime juice (from about 4 limes)
1 orange or tangerine, halved crosswise (optional)
Cooked rice noodles or rice, for serving (optional)
1 head Boston lettuce or escarole, torn into large pieces
6 mint sprigs
1/2 bunch cilantro
1 shallot, thinly sliced into rings

Steps:

  • Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.
  • Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There's no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)
  • If you're using a charcoal grill, build the fire so it's screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you're using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.
  • Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.
  • Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.
  • Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 11 grams, Sodium 1534 milligrams, Sugar 10 grams

GRILLED CITRUS AND GARLIC PORK CHOPS



Grilled Citrus and Garlic Pork Chops image

Wow, these boneless pork chops extremely easy to prepare and delicious. The lemon pepper gives the pork chops a nice little kick of spice and citrus zest. Garlic and basil add an Italian flair and flavor. They grill-up in no time and turn out nice and juicy. Simple dinner in a snap!

Provided by Claudine Tijerina

Categories     Steaks and Chops

Time 15m

Number Of Ingredients 7

2 pork chops, center cut
2 tsp lemon pepper
2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tsp basil, dried
2 Tbsp canola oil

Steps:

  • 1. Distribute 1 Tbsp of canola oil onto each chop. Then sprinkle 1/4 tsp salt & 1/8 tsp pepper on each side of both chops.
  • 2. Next, sprinkle 1/2 tsp lemon pepper, garlic powder, and dried basil on each side of both chops.
  • 3. Grill until no longer pink (about 10 minutes).

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