DRY-RUB GRILLED PORK CHOPS OVER CANNELLINI GREENS
My family was not a huge fan of pork until I tried this pork chops and green beans recipe. Feel free to incorporate your favorite herbs into the dry rub. You can use the rub on boneless skinless chicken breast or other meats, too. -Michael Cirlincione, Stockton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt. paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes., Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving., Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 530 calories, Fat 29g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 1345mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 6g fiber), Protein 42g protein.
GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
- Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
- Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
- Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.
Nutrition Facts : Calories 480, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 523 milligrams, Carbohydrate 17 grams, Fiber 8 grams, Protein 32 grams, Sugar 3 grams
GRILLED DRY-RUBBED PORK
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes. Add the scallion whites. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.
- Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium low. Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes. Season with more salt and pepper; keep warm over low heat.
- Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub the pork chops all over with the spice mixture.
- Brush the grill grates with vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side. Serve the peas on the side, topped with the scallion greens.
Nutrition Facts : Calories 475 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 1672 milligrams, Carbohydrate 52 grams, Fiber 6 grams, Protein 36 grams
SPICE-RUBBED GRILLED PORK CHOPS
Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Provided by Cheryl Alters Jamison
Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
- Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
- Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
- Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
CUMIN-RUBBED GRILLED PORK CHOPS
Easy, yummy pork chops. I get these marinating in the fridge in the morning and they're all set to throw on the grill when I get home from work. Prep and cook time does not include marinating time (from 10 minutes to 6 hours)
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare grill or heat broiler.
- Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well.
- Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours.
- Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes.
- Move to a cooler part of the grill if the sugar in the rub starts to burn.
GRILLED PORK CHOPS WITH HERB RUB
Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.
Provided by P48422
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
- Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
- When the brine is cold, add the chops.
- Refrigerate for at least 4 hours, but no more than 6.
- Remove the chops from the brine, dry completely with paper towels.
- Discard the brine.
- In a small bowl, combine the rub ingredients and mix well.
- Lightly rub the mixture into both sides of each pork chop.
- If using a gas grill, set one side on low, the other medium high.
- If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
- When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
- Sear the chops over the hot area for about 1 1/2 minute.
- per side, then move them to the less hot areas.
- Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
- (about 3 minutes more per side).
- Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
- NOTE: You could cook this chops inside in a frying pan.
- Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.
Nutrition Facts : Calories 413.6, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 8070, Carbohydrate 19.1, Fiber 0.6, Sugar 16.1, Protein 41.6
FRUIT-GLAZED PORK CHOPS
Here's a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 446mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.
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Ratings 6Category MainCuisine BulgarianTotal Time 25 mins
- In a bowl, combine all ingredients for the dry rub.Wash and dry meat with paper towels.Rub meat with seasoning on both sides. Let it sit at room temperature for 15 minutes.In the mean time, preheat grill for medium-high heat. Clean grates.Grill pork chops for 5 minutes per side (chops are on the thin side, 1/2 inch thick), until fully cooked.Remove from the grill and let pork chops sit at room temperature for 2-3 minutes, then serve.
- In a bowl, place spinach, tomatoes and onions.Season with salt and pepper to taste, add olive oil, vinegar and balsamic.Toss and taste, add more salt or vinegar if needed.
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