Grilled Pork With Charred Corn Slaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK CHOPS WITH CHARRED CORN AND ARUGULA



Pork Chops with Charred Corn and Arugula image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
4 bone-in pork chops (1/2 to 3/4 inch thick; about 1 3/4 pounds)
Kosher salt and freshly ground pepper
5 ears of corn, kernels removed (or 3 cups thawed frozen corn)
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons white balsamic or white wine vinegar
2 tablespoons honey
1 5-ounce container baby arugula (about 8 cups)
1 cup torn fresh basil

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
  • Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat.
  • Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.

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 PORK WITH ARUGULA-AND-GRAPE SALAD



Grilled Pork with Arugula-and-Grape Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 medium shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 5-ounce boneless pork chops
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled gorgonzola or other blue cheese

Steps:

  • Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
  • Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
  • Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
  • Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

GRILLED SLAW WITH GINGER AND SESAME



Grilled Slaw With Ginger and Sesame image

Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char - and thus smoke - over a hot fire than a round cabbage. Its leaves are less tightly packed than conventional cabbage, allowing for deep penetration of the smoke flavor. Also known as Chinese cabbage, napa cabbage is native to China and pairs well with Asian seasonings, such as sesame oil, rice vinegar and ginger. To notch up the heat, add a spoonful of Asian chile paste.

Provided by Steven Raichlen

Categories     salads and dressings, slaws, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Canola or grapeseed oil, for brushing the grate
1 head napa cabbage (about 2 pounds)
1 Asian pear
2 scallions
2 to 3 tablespoons sesame oil, plus 3 tablespoons for the dressing
Sea salt and freshly ground black pepper
1 red bell pepper
2 jalapeños
2 tablespoons granulated sugar, plus more to taste
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons rice vinegar, plus more to taste
2 tablespoons black or toasted white sesame seeds (optional)
1 teaspoon Chinese or Vietnamese chile paste (optional)

Steps:

  • Light your grill, building a hot fire and set it up for direct grilling. Brush or scrape the grill grate clean and grease it with a tightly folded paper towel dipped in canola oil.
  • Meanwhile, cut the cabbage lengthwise into quarters through the core. Cut the pear in half lengthwise and scoop out the seeds. Lightly brush the cabbage, pear and scallions all over with 2 to 3 tablespoons sesame oil and season with salt and pepper.
  • Grill the cabbage until darkly charred on all sides, 2 to 3 minutes per side. Char just the outside; the inside should remain cool, firm and crisp. Transfer to a sheet pan to cool.
  • Grill the cut sides of the pear until grill-marked, 2 to 3 minutes per side. Grill the scallions, bell pepper and jalapeños until grill-marked, turning halfway through, about 4 minutes. Transfer to the sheet pan. Let the vegetables cool to room temperature.
  • Make the dressing: In a large bowl, mash together the sugar, ginger and garlic with 1/2 teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the remaining 3 tablespoons sesame oil, plus the sesame seeds and chile paste, if using.
  • Cut away and discard the core of each cabbage quarter, then thinly slice the charred cooled napa cabbage crosswise, and add it to the dressing. Julienne the pear, bell pepper and jalapeño and add them to the slaw, discarding the bell pepper and jalapeño seeds. Thinly slice the scallions crosswise, discarding the root ends, and add them as well.
  • Taste the slaw for seasoning, adding more vinegar, sugar and salt to taste. Refrigerate until serving and serve within a couple hours of mixing.

GRILLED CORN AND RED CABBAGE SLAW



Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  • Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  • Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

GRILLED CORN SLAW



Grilled Corn Slaw image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 fresh corn on the cob, shucked
1/2 red cabbage, sliced
1 lime, juiced
Kosher salt and freshly cracked black pepper
1/2 cup crumbled queso fresco
Handful fresh cilantro leaves, roughly chopped

Steps:

  • Heat a grill pan over medium heat.
  • Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
  • In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
  • Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION



Spicy Grilled Pork With Fennel, Cumin and Red Onion image

Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.

Provided by Melissa Clark

Categories     meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
Kosher salt
1 lime, plus some wedges for serving
1/4 cup cilantro or basil, leaves and tender stems, plus more for serving
2 tablespoons fish sauce
2 garlic cloves, smashed and peeled
1 jalapeño or other green chile, seeded if desired
1 teaspoon honey
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 small red onion, sliced, for serving

Steps:

  • Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  • Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  • Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  • When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  • Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
  • Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

GRILLED PORK WITH ARUGULA-AND-GRAPE SALAD



Grilled Pork with Arugula-and-Grape Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 boneless pork chops (about 5 ounces each)
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled gorgonzola or other blue cheese

Steps:

  • Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the olive oil, starting with a few drops and adding the rest in a steady stream.
  • Put the pork chops in a shallow dish and season all over with salt. Add 3 tablespoons of the dressing and the remaining 1 teaspoon thyme. Rub all over the pork and let marinate 5 minutes.
  • Heat a grill pan over medium-high heat. Grill the pork until just cooked through, 4 to 5 minutes per side.
  • Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

Nutrition Facts : Calories 480, Fat 33 grams, SaturatedFat 11 grams, Cholesterol 98 milligrams, Sodium 839 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 7 grams

More about "grilled pork with charred corn slaw recipes"

GRILLED PORK CHOPS WITH CORN SALAD - JESSICA GAVIN
May 5, 2016 Dry-rubbed grilled pork chops with charred corn salad is a delicious everyday kind of meal made in 30 minutes or less! The weather is heating up, …
From jessicagavin.com


POC CHUC (CITRUS-MARINATED GRILLED PORK) RECIPE - NYT …
Oct 11, 2023 Once grill grates are very hot, lay the pork down in an even layer and cook, covered, until lightly charred, about 3 minutes. Turn pork over to kiss the second side with heat for 30 seconds to 1 minute.
From cooking.nytimes.com


GRILLED PORK TACOS WITH JALAPEñO-LIME DRESSING
Apr 18, 2024 Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in …
From eatingwell.com


THIS WEEK'S FUSS-FREE RECIPES | DINNERLY MENU
Check out our current and upcoming menus. 30-minute recipes 6 ingredients per dish From $4.99 per portion
From dinnerly.com


CHARRED CORN SLAW RECIPE - TESCO REAL FOOD
Brush the corn cobs with more oil, season and barbecue for 8-10 mins, turning to char on all sides. Use tongs to stand the cobs up on a chopping board, and a sharp knife to remove the …
From realfood.tesco.com


DR. PEPPER–GLAZED PORK CHOPS WITH GRILLED CORN SALAD
Grill corn and chops over hot fire (covered if using gas), turning corn often, until corn is well browned all over, about 12 minutes, and until chops register 135 degrees, 3 to 5 minutes per side. Brush chops with glaze and grill, glazed side …
From americastestkitchen.com


SPICED GRILLED PORK CHOPS WITH CHARRED CORN SALAD …
Jun 14, 2022 This dry rub seasoned pork chop recipe is paired with a charred sweetcorn salad that is ready in 30 minutes or less! Use code TRIPLE10 to save $10 on your first three grocery orders. Recipes ... Spiced Grilled Pork Chops …
From sidechef.com


GRILLED CORN AND RED CABBAGE SLAW RECIPE - CHEF'S …
2 days ago Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool. Combine lime, cilantro, cumin, salt, and pepper to taste in a medium bowl. Whisk in olive oil until dressing is …
From chefsresource.com


CHARRED CORN TACOS WITH ZUCCHINI-RADISH SLAW - SMITTEN KITCHEN
Jul 21, 2011 Pulled pork base covered with a charred corn “salsa” and a bit more feta (and diced tomato for me) served on a flour tortilla. Weird, but in a good way ;) July 26, 2017 at 2:33 pm …
From smittenkitchen.com


MEXICAN STREET CORN COLESLAW - LORD BYRON'S KITCHEN
Jun 19, 2023 Street Corn is a classic Mexican street food where corn on the cob is charred on the grill and then coating it with a sauce made of mayonnaise, sour cream, cotija cheese, chile powder, and lime. In this recipe, I have combined …
From lordbyronskitchen.com


OUR 51 BEST GRILLED PORK CHOP RECIPES (PLUS RIBS, PORK …
Jun 29, 2020 This grilled pork chop recipe calls for a side of charred Treviso, a slender, torpedo-shaped variety of radicchio that's reddish-purple with a pleasantly bitter flavor.
From epicurious.com


APPLE SLAW RECIPE - ABOUT A MOM
6 days ago Instructions. Prep time – 10 minutes. Resting time – 10 minutes. Yields – 8 servings. Step 1: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and …
From aboutamom.com


MEXICAN STREET CORN SLAW - M.A. KITCHEN BLOG
Jul 26, 2023 Ingredients. Corn: I used fresh corn on the cob and grilled it.But the recipe can be made also with canned corn or frozen corn. Cabbage: Use green cabbage or any type of cabbage you prefer.; Onions: I used Mexican green …
From maricruzavalos.com


Related Search