Grilled Monster Pork Chops In Apricot And Curry Marinade Recipes

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE

Steps:

• Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
• Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

CURRIED APRICOT PORK CHOPS

Steps:

• In a small bowl, combine the first five ingredients; set aside., Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.

GRILLED CURRY PORK CHOPS WITH APRICOT SAUCE

Steps:

• In a small bowl, mix preserves and curry powder; brush over pork chops. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chops, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until a thermometer reads 145°, turning occasionally. Let rest 5 minutes before serving., Meanwhile, in a small bowl, mix sauce ingredients. Serve pork chops with sauce.

BEST GRILLED PORK CHOPS

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).

HONEY-GRILLED PORK CHOPS

Steps:

• Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
• Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

GRILLED APRICOT GLAZED PORK CHOPS

Steps:

• Start with a brine of 2 cups cold water and one tablespoon salt. You can add other things to the brine if you want. Add pork chops and refrigerate for 1-2 hours.
• Preheat grill to a surface temperature of 450°. Just above medium usually. Clean and oil well.
• Mix glaze of two tablespoons apricot jam, one teaspoon good quality balsamic vinegar, and one teaspoon olive oil.
• Remove pork from brine, rinse under running water, and pat dry. Give them a light sprinkle of pepper, then brush lightly with the glaze. Also, a sprinkle of salt if you skipped the brine.
• Place over direct heat for 5 minutes, then flip and brush with glaze. Flip again in 5 minutes and brush with glaze. Continue to flip every 5 minutes and brush with glaze until internal temperature of 140°-145°. About 15-20 minutes. 18 for me.
• Remove from grill, tent lightly with foil, and allow to rest 5 minutes before serving.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE

Steps:

• Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
• Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
• Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

GRILLED APRICOTS & PORK CHOPS

Steps:

• In a shallow baking dish, season the pork chops with salt and pepper. Add the olive oil and sage, and mix to coat. Set aside.
• Grill the pork chops with 1-2 sage leaves pressed to each side. After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks. Be careful to not overheat the apricots or they'll turn to mush.
• Enjoy! We like to eat this with a simple basmati rice.

GRILLED MONSTER PORK CHOPS WITH TOMATILLO AND GREEN APPLE SAUCE

Steps:

• Marinate chops:
• Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
• Make sauce:
• Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
• While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
• To cook pork using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• To cook pork using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• Serve pork:
• Cut pork away from bone, then thinly slice and serve with sauce.