ULTRA JUICY GRILLED BBQ PORK CHOPS
30-minute, super tender, tasty, savory grilled pork chops with easy homemade BBQ sauce. Finger-licking-good and amazingly juicy, prepare for these pork chops to become your go-to for all the cookouts.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- In a medium sauce pan over medium heat, combine all ingredients for the bbq sauce. Bring to a boil, reduce to low and simmer for 5 minutes, stirring throughout. Reduce from heat and set aside.
- Preheat grill to medium and oil the grates.
- Season pork chops generously with salt and pepper on both sides.
- Place pork chops on the grill, cook for 2-3 minutes, then turn over and brush bbq sauce all over the tops and sides of the pork chops. Cook another 5-7 minutes, then turn and brush bbq sauce all over the tops and sides again.
- Cook 5-7 minutes longer until internal temperature reaches 140 degrees F or there is no longer any pink in the center. Allow to rest on a plate or cutting board - covered - for at least 5 minutes before serving - this is KEY to keeping the pork chops nice and juicy.
- Serve with remaining bbq sauce. Enjoy!
Nutrition Facts : Calories 288 kcal, Carbohydrate 37 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 746 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PORK CHOPS WITH WARM THREE-BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
- Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
- Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.
Nutrition Facts : Calories 510, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 37 grams, Sugar 5 grams
BARBECUE CHOPPED SALAD
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
- In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.
GRILLED PORK CHOPS WITH PEACHES AND POLE BEANS
Provided by Jeff Cerciello
Categories Bean Pork Fourth of July High Fiber Father's Day Backyard BBQ Dinner Peach Pork Chop Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
- Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
- Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
- Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
- Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.
PORK AND BEAN SALAD
Make and share this Pork and Bean Salad recipe from Food.com.
Provided by True Texas
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain beans.
- Mix ingredients together and chill.
- This dish is best when cold.
Nutrition Facts : Calories 160.2, Fat 6, SaturatedFat 1.9, Cholesterol 83, Sodium 698.9, Carbohydrate 19.5, Fiber 5, Sugar 1.3, Protein 8.8
AWESOME BBQ PORK CHOPS AND BEANS
Make and share this Awesome BBQ Pork Chops and Beans recipe from Food.com.
Provided by myslys
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Spray a large glass dish with oil spray to prevent sticking.
- In the bottom of the dish, mix together pork and beans, brown sugar, and BBQ sauce.
- Place pork chops on top of the pork and bean mixture.
- Sprinkle brownsugar on all chops making sure to cover entire chop.
- Pour mustard and ketchup over top of chops making sure to cover entire chops.
- Bake for 30-45 minutes.
Nutrition Facts : Calories 690, Fat 21.7, SaturatedFat 7.1, Cholesterol 150.6, Sodium 1509.2, Carbohydrate 74.2, Fiber 11.2, Sugar 31.8, Protein 52
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GRILLED PORK CHOPS WITH TUSCAN BEAN SALAD
From simplybeingmommy.com
Reviews 14Estimated Reading Time 4 minsServings 4Total Time 30 mins
- Smear the pork chops with 1 teaspoon of extra virgin olive oil. Sprinkle with salt and pepper on both sides. You can set aside at room temperature for up to an hour, if needed.
- Place pork chops on the grill over the direct-heat area and sear, turning once, until there are nice grill marks on both sides, 2 to 3 minutes per side.
- Move pork chops to the indirect-heat area and close grill cover. Cook until pork chops are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from bone, registers between 145°F - 160°F.
GRILLED BBQ PORK CHOPS - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 331 per serving
- Pat the meat dry. Rub each chop with olive oil and sprinkle with BBQ rub, to taste (I use about 1 teaspoon of olive oil and ½ teaspoon of rub on each side of each pork chop).
- Heat coals, gas grill, or grill pan to medium-high heat. Brush grates with oil to prevent sticking. Place meat on the grill and cook for about 5-6 minutes per side (for thick boneless chops) or refer to the cooking time chart above for other cuts. The pork is done when it reaches an internal temperature of 145° F. Baste with Red Gold Redneck Riviera 1776 Original BBQ Sauce during the final 3 minutes.
- Transfer chops to a cutting board and let rest for 5 minutes. Serve with additional sauce on the side.
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From eatingwell.com
Category Diabetic Pork RecipesCalories 448 per servingTotal Time 30 mins
- To marinate pork: Whisk lime juice, 1 Tbsp. oil, garlic powder, and 1/8 tsp. each salt and pepper in a shallow glass dish. Add pork; turn to coat. Marinate in the refrigerator, turning once or twice, for 15 to 20 minutes.
- Meanwhile, prepare salad: Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.
- Preheat grill to medium-high. Oil the grill rack (see Tip). Discard the marinade and grill the pork until just cooked through (there may be a trace of pink in the center), 2 to 2 1/2 minutes per side.
- Divide the salad between 2 plates and top each salad with a pork cutlet. (Refrigerate the remaining cutlet for another use; see Associated Recipe.) Drizzle the pork with the reserved dressing.
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