SPICE-RUBBED GRILL PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium-high heat and brush the grill grates with olive oil.
- Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
- In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
- Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.
EASY BROILED PORK CHOPS
Easy Broiled Pork Chops recipe creates tender, succulent and incredibly flavorful broiled chops. Always a hit no matter the time of year.
Provided by Heather
Categories Main Course
Number Of Ingredients 3
Steps:
- Preaheat oven to broil.
- Meanwhile mix together dry rub.
- Lightly oil grill pan and preheat in oven for 5 mins.
- While pan is heating pat dry pork chops using paper towels. Sprinkle both sides of chops with dry rub using 1 tbsp per chop.
- Place chops on heated pan and broil 7-8 mins per side.
- Once cooked, remove from oven and place chops on a platter to rest for 5 mins.
Nutrition Facts : Calories 253 kcal, Carbohydrate 3 g, Protein 24 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROILED PORK CHOPS
These are fabulous pork chops. Pork is very lean, and this quick broiling method keeps the meat juicy and succulent. Serve with steamed veggies and mashed potatoes for a complete meal.
Provided by Jan Taylor
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
- Preheat broiler.
- Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 9.9 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 815.9 mg, Sugar 8.6 g
GRILLED PORK CHOPS WITH SPICE PASTE
Serve these flavor-packed pork chops with Shaved Beets with Orange or French Potato Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).
- Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.
Nutrition Facts : Calories 574 g, Fat 35 g, Protein 54 g
GRILLED PORK CHOPS WITH DRY SPICE RUB
These flavorful grilled pork chops are perfect for a weekend dinner party or quick and easy family dinner any night of the week. The rub is a perfect combo of sweet, salty, savory and spicy and is made with common pantry ingredients.
Provided by Getty Stewart
Categories Main Course
Number Of Ingredients 8
Steps:
- In small bowl combine all dry rub ingredients, mix well.
- Generously coat each pork chop with the spice rub. As the name suggests, rub the spice mix into the meat.
- Place chops in single layer in a sealed container in the fridge for at least 1 hour for best results.
- Remove chops from fridge half an hour before grilling to bring up to room temperature.
- Use a paper towel to coat grill grates evenly but sparingly with canola oil to help prevent food from sticking.
- Preheat grill to medium high heat.
- Grill chops for 5 to 7 minutes per side or until juices run clear. Flip only once or twice max.
- Remove from grill and tent loosely with foil for 5 minutes for maximum juiciness.
Nutrition Facts : Calories 720 kcal, Carbohydrate 9 g, Protein 121 g, Fat 19 g, Sodium 2690 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPICY ORANGE GRILLED PORK CHOPS WITH SALAD
How spicy is our spicy grilled pork chops dinner? Well, it does include Sriracha sauce-but it's nicely balanced by BBQ sauce and ranch dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Mix barbecue sauce, juice and hot sauce. Reserve 1/4 cup mixture; set aside. Place each ear of corn on separate sheet of heavy-duty foil; spread with butter. Wrap tightly with foil; grill 5 min.
- Add chops; grill 5 min. Brush chops with half of the remaining barbecue sauce mixture. Turn chops and corn; grill 4 to 6 min. or until corn is tender and chops are done (145ºF), turning corn occasionally. Brushing chops with remaining barbecue sauce mixture.
- Remove chops and corn from grill; let stand 3 min. Meanwhile, toss salad greens with dressing.
- Serve chops with reserved barbecue sauce mixture, corn and salad.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
GRILLED PORK CHOPS WITH INDIAN SPICE RUB
Steps:
- Gather the ingredients.
- Place chiles, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
- Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto the grill.
- To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about 2 layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for 2 minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.
- Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After the meat has had a chance to rest, serve immediately with your favorite side dishes.
- Enjoy.
Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 232 mg, Sugar 2 g, Fat 3 g, ServingSize 6 pork chops (6 servings), UnsaturatedFat 0 g
BROILED SPICED PORK CHOPS
Categories Pork Broil Kid-Friendly Quick & Easy Low/No Sugar Dinner Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.
BROILED SPICED PORK CHOPS
Make and share this Broiled Spiced Pork Chops recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven broiler.
- In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste.
- Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes.
- Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.
Nutrition Facts : Calories 205.9, Fat 11.8, SaturatedFat 4.4, Cholesterol 71.4, Sodium 339.9, Carbohydrate 0.2, Fiber 0.1, Protein 23.2
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BROILED PORK CHOPS (WITH CREOLE SEASONING) - CRAVING TASTY
From cravingtasty.com
5/5 (1)Total Time 15 minsServings 4Calories 216 per serving
- Preheat the oven on high broil for at least 15 minutes, with a cast iron pan or a griddle placed on the top rack, about 3 inches from the heating element.
- To prepare the Creole seasoning, combine all of the ingredients in a small bowl and mix well. If desired, grind larger spices like thyme and oregano in a mortar or a coffee grinder. Set aside.The yield here is 1 1/4 cups. This is about 4-5 times more than this pork chop recipe requires. You have the option to scale down, of course, or make the full recipe and save the leftover seasoning mix for later. I can almost guarantee it, you will love it and will use it later with other meats. But, it's your choice.
- Season each pork chop with salt, pepper and about a teaspoon of Creole spice mix and pat down gently to make sure the seasoning sticks.
- Place chops on a pre-heated cast iron griddle or a pan and broil for 5 minutes. Flip and broil for another 4-5 minutes, or until the pork chops reach an internal temperature of 145F.
SPICY BROILED PORK WITH CITRUS SLAW - THE WASHINGTON POST
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SPICY GRILLED PORK CHOPS - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (9)Calories 196 per servingTotal Time 4 hrs 26 mins
- Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.
- Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160 degree F), turning once. If desired, garnish with mango and/or chile peppers. Makes 4 servings.
GRILLED SPICY-HONEY PORK CHOPS | READY SET EAT
From readyseteat.ca
Servings 8Total Time 50 minsEstimated Reading Time 40 secs
- Remove the meat from the marinade. Pour the marinade into a saucepan, bring to a boil and reduce by half.
- Pre-heat the barbecue to medium-high and cook the pork chops for 4-5 minutes on each side (depending on the thickness). Baste with the reduced marinade while cooking to glaze the meat.
SPICY KOREAN GRILLED PORK RECIPE - BILL KIM | FOOD & WINE
From foodandwine.com
3/5 Total Time 45 minsServings 4
- Put the fermented black beans in a bowl and cover with water. Let stand for 15 minutes. Drain and coarsely chop the beans.
- In a food processor, combine the black beans, garlic and ginger and pulse until finely chopped. Add the chile paste, vinegar, soy sauce, sesame oil and sugar and blend well.
- On a work surface, pound the pork slices 1/8 inch thick. Lay one-fourth of the pork slices in a large, shallow dish and coat with one-fourth of the black bean marinade. Repeat with the remaining pork and marinade for three more layers. Cover and refrigerate for up to 24 hours.
- Light a grill or preheat a grill pan. Remove the pork from the marinade, leaving just a thin coating on the meat. Brush the pork with oil and grill over moderate heat, turning every 2 minutes, until nicely charred and cooked through, about 6 minutes.
GRILLED SPICE-RUBBED PORK CHOPS WITH SCALLION-LIME RICE ...
From southernliving.com
Servings 4Total Time 25 minsCategory Pork
- Place pork chops on a rimmed baking sheet or in a shallow dish; rub with 1 tablespoon of the oil. Rub chops all over with choice of rub, pressing to adhere. Place chops and corn on grill grate coated with cooking spray. Grill, covered, until a thermometer inserted into thickest portion of pork registers 140°F (temperature will continue to rise to 145°F as it rests off heat), turning occasionally at a 90-degree angle to ensure even grill marks, about 3 minutes per side. Grill corn, turning occasionally, until charred and cooked, 6 to 8 minutes. Remove chops and corn from grill.
- Lightly coat scallions with cooking spray, and place on grate. Grill, turning often, until just softened and charred, about 90 seconds.
- Cook brown rice according to package directions. Cut corn kernels from cob into a large bowl. Chop scallions into 1-inch pieces, and add to corn. Add rice, tomatoes, lime juice, salt, pepper, and remaining 1 tablespoon oil; toss to combine. Serve rice mixture alongside pork chops.
SPICY GRILLED PORK CHOPS - THE MIDNIGHT BAKER - STOVETOP ...
From bakeatmidnite.com
Cuisine AmericanCalories 280 per servingCategory Dinner, Main, Main Course
- Place pork chops in a deep dish and cover with the brine solution. Cover and refrigerate at least 4 hours.
GRILLED SPICY KOREAN PORK CHOPS AND ONIONS | RECIPES | WW USA
From weightwatchers.com
Cuisine KoreanTotal Time 8 hrs 40 minsServings 4
- In shallow dish, stir ginger, sambal oelek, 2 tsp brown sugar, and soy sauce. Add pork and turn to coat. Cover and refrigerate overnight.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Coat onion slices on both sides with nonstick spray and transfer to grill. Remove pork from marinade. (Discard marinade.) Transfer pork to grill. Cook onions until browned and tender, 6 to 7 minutes per side. Cook pork, turning occasionally, until pork is glazed and browned and instant-read thermometer inserted into center registers 145°F, about 15 minutes. Transfer pork to cutting board and let rest for 10 minutes. Transfer onions to large bowl.
- Add vinegar, oil, salt, and remaining 1 tsp brown sugar to onions and toss to coat. Serve pork chops with onions.
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From deliciousasitlooks.com
Servings 4Estimated Reading Time 4 minsCategory Main CourseTotal Time 40 mins
- Whisk together the lime juice, garlic oil, cumin, salt and pepper in a medium bowl. Transfer to a large resealable plastic bag. Add the pork chops to the bag and toss to coat. Refrigerate and marinate at least one hour.
- Heat grill to medium-high heat. Oil the grill grates. Grill pork chops about 2 to 3 minutes a side over direct heat, or until you get some nice grill marks. Move chops to indirect heat and continue to cook until chops are 145 degrees F in the middle, about 15 minutes more. Transfer to a serving platter and let stand about 10 minutes, then serve.
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Reviews 1Calories 336 per servingCategory Main Course
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4/5 (1)Total Time 25 minsServings 2Calories 487 per serving
- Preheat the broiler. Let the pork chops come to room temperature. Meanwhile, combine the pineapple, tomatoes, red onion, cilantro, mint, lime juice, and chiles in a bowl and set aside. Coat the pork chops with the olive oil on both sides and season with salt and pepper, to taste.
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- Prepare brine (see recipe below). Add pork chops, cover and refrigerate for approximately 2 hours. After brining, remove meat from brine and pat dry, saving the brine if you wish to make the glaze.
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Reviews 4Category Dinner, Main DishServings 4Estimated Reading Time 2 mins
- Grind fennel seed in a spice grinder or something like a Magic Bullet until it’s a fine powder. Combine with salt and cracked black pepper (you could also grind whole pepper corns with the fennel seed). Sprinkle liberally over both sides of the pork chops.
- Place pork on a roasting pan (to make clean-up easier at the end, you can line the bottom of the pan with tin foil).
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CARIBBEAN-SPICED GRILLED PORK CHOPS RECIPE - FOOD & WINE
From foodandwine.com
Servings 8
- In a spice grinder of coffee mill, grind the allspice, peppercorns, cinnamon and nutmeg to a powder. In a food processor, combine the scallions, soy sauce, ginger, chile, garlic, thyme, sugar and salt and process to a coarse paste. Add the spices and process to combine.
- In a large shallow baking dish, coat the pork chops with the marinade and let stand at room temperature for 1 1/2 to 2 hours.
- Light a charcoal grill or preheat the oven to 500°. Scrape some of the marinade from the pork chops, leaving a light layer, and rub the chops with the oil. Grill over a medium-low fire until browned outside and lightly pink and juicy in the center, 25 to 30 minutes. Alternatively, set the chops on a baking sheet, fat side up, and roast in the top third of the oven for about 20 minutes. Let the chops rest for 10 minutes. Cut down between the ribs of each double chop, then serve 1 chop per person.
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