Grilled Pork Chop With Rosemary Teriyaki Butter Glaze Fork Mash Recipes

GRILLED PORK CHOP WITH ROSEMARY TERIYAKI BUTTER GLAZE, FORK MASH

Steps:

• Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
• Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
• In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
• In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
• Season pork chop to taste and grill medium heat 8 minutes on each side.
• Take off grill, cut butter into ½ pieces and place two on top of pork chops.
• Cover with foil and let rest for 5 minutes.
• Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan.
• Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
• Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
• Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.

TERIYAKI GRILLED PORK CHOPS

Steps:

• Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
• Remove the cooking grates from the grill and spray with non stick cooking spray.
• Preheat charcoal or gas grill to medium/high heat.
• Return the cooking grates to the grill.
• Remove chops from marinade and place on greased grates over hot coals.
• Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
• Cooking time for second side is shorter by 1-2 minutes.
• If chop is thinner than 3/4 inch, cook about 5 minutes per side.
• If chop is thicker than 3/4 inch, cook about 7 minutes per side.
• Overcooking will cause chops to become tough.
• Slightly pink chops are done, white chops are well done.

GRILLED ROSEMARY GARLIC PORK CHOPS

Steps:

• Combine all ingredients for marinade in a shallow pan.
• Add chops and toss well with mixture to coat evenly.
• Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
• Grill over medium high heat for about 20 minutes.

GRILLED TERIYAKI PORK CHOPS

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.