Jalapeño Grilled Pork Chops Recipes

JALAPENO-BASIL PORK CHOPS

Steps:

• Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
• Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
• Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
• Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.

SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot.
• Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.
• Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.
• Preheat a charcoal or gas grill to medium-high heat.
• Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside.
• To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos.
• Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.

JALAPEñO-MARINATED GRILLED PORK CHOPS

Steps:

• Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
• Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
• Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
• Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

SUE'S PORK CHOPS WITH HONEY JALAPENO MUSTARD

Steps:

• Heat grill on medium heat.
• In small bowl, combine mustard, honey, garlic and chili; mix well. If desired, sprinkle pork chops with salt and pepper. Brush half of mustard mixture over both sides of pork chops.
• When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-14 minutes, or until pork is no longer pink in center, turning once.
• Meanwhile, place remaining mustard mixture on small microwave-safe dish. Microwave on HIGH for 30-60 seconds, or until mixture comes to a boil.
• Serve with pork chops.
• NOTE:
• To broil, place food on broiler pan and broil 4-6" from heat using times provided above as guide.