MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
PERFECT PORK CHOP MARINADE RECIPE
The best pork chop marinade recipe for extra juicy pork chops with big flavor no matter how you cook them, with just a touch of zing.
Provided by Mike Hultquist
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Whisk all of the ingredients together in a large bowl. You can also use a large sealable baggie or plastic bag.
- Add your pork chops to the bowl or bag and submerge in the marinade.
- Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration.
- When ready to cook, remove the pork chops and discard the marinade. Cook the chops however you'd like!
Nutrition Facts : Calories 573 kcal, Carbohydrate 13 g, Protein 51 g, Fat 34 g, SaturatedFat 8 g, Cholesterol 151 mg, Sodium 1498 mg, Sugar 10 g, ServingSize 1 serving
CHILI-GARLIC MARINATED PORK CHOPS
Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed broccoli. Can easily be made less for 2 or 4 chops.
Provided by Derf2440
Categories Canadian
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork chops.
- Place in single layer in 13 x 9 inch baking dish.
- In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops.
- Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.
- Cover and bake in 350°F oven for 30 minutes.
- Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.
Nutrition Facts : Calories 589.3, Fat 31.8, SaturatedFat 9.6, Cholesterol 170.8, Sodium 666.5, Carbohydrate 17.5, Fiber 2.5, Sugar 8.5, Protein 53.8
CHILI MARINATED DOUBLE-CUT PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 12h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes.
CHILI-MARINATED PORK CHOPS
Provided by Josefina Howard
Categories Blender Herb Pork Marinate Sauté Low Fat Pork Chop Spirit Hot Pepper Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and discard. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.
- Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.
- Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add pork to skillet; cook until brown and cooked through, about 5 minutes per side.
CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
- Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
- Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.
MEXICAN CHILE PORK CHOPS
Steps:
- In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
- Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
- In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
- Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
- Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
- In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
- In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.
CHILI-LIME GRILLED PORK CHOPS
Enhance the mild flavor of pork with a mouthwatering rub featuring chili powder, cayenne pepper and lime juice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
- When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.
Nutrition Facts : Calories 190, Carbohydrate 1 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g
SWEET AND SPICY CHILI PORK CHOPS
From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.
Provided by duonyte
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
- While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
- Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
- Serve garnished with the green onion slices.
- I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.
PORK CHOPS WITH CHILI SAUCE
"I often accompany this dish with mashed potatoes and serve the chili sauce as gravy," writes Nicole Svacina from St. Nazianz, Wisconsin. "This meal is easy to make after a long day. In the summer, I cook it in the microwave to keep the kitchen cool."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.
Nutrition Facts : Calories 418 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1457mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 36g protein.
BEST PORK CHOP MARINADE
This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Provided by BethAnne923
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h10m
Yield 2
Number Of Ingredients 14
Steps:
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g
CHILI LIME PORK CHOPS
This comes from my low carb cookbook and I have already converted it into an OAMC recipe. Great flavors! And easy too. I add the zest of the lime. Note marinating time.
Provided by dicentra
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork chops in a plastic bag or bowl.
- For the marinade, in a small bowl, stir together the lime juice, chili powder, olive oil, cumin, cinnamon, hot pepper sauce, salt and garlic.
- Pour over the chops, turning to coat well. Label and freeze at this point if you are doing OAMC. If not, allow to marinate for 4-24 hours before broiling.
- Preheat broiler.
- Place chops on the unheated rack of a broiler pan Broil for 6-8 minutes (3-4 minutes on each side) or until done and juices run clear.
Nutrition Facts : Calories 338.2, Fat 17, SaturatedFat 5.1, Cholesterol 124, Sodium 317.2, Carbohydrate 4.7, Fiber 2.1, Sugar 0.6, Protein 40.7
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