Grilled Spiced Double Thick Pork Chops Recipes

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DOUBLE THICK GRILLED PORK CHOP WITH GINGER PLUM BBQ SAUCE



Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce image

Provided by Food Network

Categories     main-dish

Time 9h40m

Number Of Ingredients 22

6 plums, peeled and quartered
2 ounces ginger
1 small clove of garlic, crushed and chopped
6 ounces hosin sauce, plus some for garnish
8 ounces lite brown sugar
8 ounces water
2 ounces soy sauce
1 ground piece star anise
2 ounces cider vinegar
2 scallions
Pork loin
Salt
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/2 teaspoon chili flakes
3 ounces bean sprouts
1/2 pound carrots, julienned
1/2 pound cucumber, julienned
2 to 3 scallions
1 teaspoon salt
1/2 teaspoon sugar
Chinese pancakes

Steps:

  • Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
  • Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
  • Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours.
  • Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
  • Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
  • Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes

ULTIMATE GRILLED PORK CHOPS



Ultimate Grilled Pork Chops image

A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup kosher salt
1/4 cup sugar
2 cups water
2 cups ice water
4 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
BASIC RUB:
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper

Steps:

  • In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.

GRILLED DOUBLE-THICK PORK CHOPS WITH SOUTHERN FLAVORS



Grilled Double-Thick Pork Chops With Southern Flavors image

Provided by John Willoughby

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 double-thick rib or loin pork chops
2 tablespoons vegetable oil
Salt and freshly ground black pepper to taste
1 large yellow onion, peeled and diced
2 tablespoons minced ginger
2 tablespoons minced garlic
1/2 cup rum
1/4 cup red wine vinegar
1/2 cup ketchup
1/4 cup molasses
1 tablespoon allspice
Pinch of mace

Steps:

  • Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature.
  • Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
  • In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside.
  • Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 24 grams, TransFat 0 grams

GRILLED SPICED DOUBLE-THICK PORK CHOPS



Grilled Spiced Double-Thick Pork Chops image

Categories     Garlic     Pork Chop     Spice     Fall     Brine     Grill/Barbecue     Gourmet

Yield Serves 12

Number Of Ingredients 15

For brine:
9 large garlic cloves
3 quarts water
1/2 cup coarse salt
1/4 cup plus 2 tablespoons black peppercorns
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons dried thyme, crumbled
1 teaspoon whole allspice
1/2 bay leaf
twelve 1 1/2-inch-thick rib pork chops
For spice rub:
1/2 cup plus 2 tablespoons packed light brown sugar
2 1/2 tablespoons ground cumin
1 tablespoon coarse salt
1/2 teaspoon cayenne

Steps:

  • Make brine:
  • Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes. Cool brine completely.
  • Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.
  • Make spice rub:
  • In a small bowl whisk together all spice rub ingredients.
  • Prepare grill.
  • Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle each side of each chop with about 1/2 tablespoon spice rub, patting it into meat.
  • Grill chops on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155°F. (Alternatively, arrange chops in 2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds of a preheated 450°F. oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155°F.) Transfer chops to a platter and let stand 5 minutes before serving.

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