Bbq Smoked Pork Chops With Jicama Mixed Salad Food

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

BOURBON-GLAZED SMOKED PORK CHOPS

Steps:

• Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
• Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.

TOP-OF-THE-CHOPS BBQ SALAD

Steps:

• Place the cooked chicken and 1 1/2 tablespoons BBQ sauce in a small bowl and toss to coat. Set aside.
• Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.
• Add the saucy chicken and top with cheese and tortilla chips.
• To make the dressing: Mix the remaining 1/2 tablespoon BBQ sauce with ranch dressing. Serve and enjoy!

OVEN BBQ SMOKED PORK CHOPS

Steps:

• Preheat oven to 400°F.
• Place six pork chops in lightly greased (any cooking spray will do) baking dish.
• In small sauce pan over medium heat combine ketchup, water, brown sugar, lemon juice, butter, Worcestershire sauce, and ground cloves.
• Bring to a boil, stirring constantly.
• Cook for 15 minutes.
• Pour sauce mixture over chops and place in oven for 20-30 minutes at 400°F The chops maybe cooked at 350°F oven for 30-35 minutes.

SMOKED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Put oil and the pork chops in a large deep skillet.
• Pour the hot water over chops.
• Simmer for 20 minutes,turning chops twice.
• Remove chops from pan,discard water.
• Pat chops dry.
• Saute apples in butter till tender.
• Add pineapple,brown sugar, cinnamon, and nutmeg.
• Cook till liquid evaporates.
• Place chops in a baking dish,cover with fruit mixture.
• Pour remaining water into bottom of pan.
• Cover and bake for 30 minutes.
• Uncover and continue baking for another 20 minutes.