25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH
We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.
Provided by Food Network Kitchen
Time 25m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
25-MINUTE UNSTUFFED PORK CHOPS
When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it's been seared.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven and preheat the broiler.
- Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
- Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
- Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.
RED PEPPER PORK CHOPS WITH SUCCOTASH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
- Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
- Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
- Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 75 milligrams, Sodium 530 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 30 grams, Sugar 10 grams
25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES
Here are tasty hot sandwiches you can enjoy any weeknight, stuffed with grilled boneless pork chops seasoned with tangy BBQ sauce.
Provided by My Food and Family
Categories Bbq
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
- Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
- Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 40 g, Fiber 6 g, Sugar 15 g, Protein 31 g
QUICK AND EASY GRILLED PORK CHOPS
A quick and easy way to prepare flavorful grilled pork chops.
Provided by Erin
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Season both sides of the pork chops with cayenne pepper and black pepper and lightly poke with a fork to make a few holes. Place pork in a casserole dish, pour soy sauce over top, and add garlic. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour, turning halfway through.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 158.1 calories, Carbohydrate 3.4 g, Cholesterol 49 mg, Fat 6.3 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 2.1 g, Sodium 1105.1 mg, Sugar 0.6 g
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