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.
GLAZED SMOKED CHOPS WITH PEARS
My husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. -Lynn Moretti, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In an ovenproof skillet over medium-high heat, brown pork chops on both sides; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add wine, vinegar and honey; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes, stirring occasionally., Return chops to pan; top with pears. Transfer to oven; bake until pears are tender, 10-15 minutes.
Nutrition Facts : Calories 313 calories, Fat 4g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 1056mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 4g fiber), Protein 22g protein.
BROWN SUGAR GLAZED PORK CHOPS
A delicious sweet spice rub glaze that give your pork chops amazing flavor.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.
- Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
- Heat olive oil in a skillet over medium/high heat.
- After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. Enjoy!
Nutrition Facts : Calories 324 kcal, Carbohydrate 14 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 359 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
BOURBON-GLAZED SMOKED PORK CHOPS
These easy-to-make pork chops are sweet, spicy, and smoky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
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.
FIVE-SPICE GLAZED SMOKED CHOPS
I started out fixing another recipe but didn't have all the ingredients, so I came up with this one! The spice gives it a flavorful kick. You can make your own five-spice powder by combining cloves, cinnamon, anise and nutmeg. I love that you can make this dish on the stovetop or the grill. -Jill Thomas, Washington, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the first 6 ingredients in a small saucepan; bring just to a boil. Reduce heat; simmer, uncovered, 10 minutes., In a 12-in. skillet, heat butter over medium-high heat. Add pork chops; cook until bottoms are browned, 4-5 minutes. Turn chops; spoon glaze over top. Cook, uncovered, until chops are glazed and heated through, 3-4 minutes.
Nutrition Facts : Calories 363 calories, Fat 22g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 1345mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein.
COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS
Cold smoking is a little safer and less smoky for indoor grilling. You can make your own by using disposable aluminum pans or a heavy duty roasting and a baking rack...Or you can purchase an electric (such as Rival KC Electric Smoker) tabletop smoker for home use.
Provided by Bobby Flay
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
- Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
- While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
- Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.
AMAZING ASIAN GLAZED PORK CHOPS
Lean and boneless pan fried pork loin chops cook up in a flash. Glazed with Asian-inspired flavors, this juicy quick & easy pork chop recipe is a quick and easy weeknight family hit!
Categories Main Dish Pork Quick and Easy Asian
Time 25m
Yield 4
Number Of Ingredients 20
Steps:
- Dry roast the sesame seeds in a small skillet over medium heat for about 3 minutes until toasted. Set aside. In a small bowl or measuring cup, add the rice wine vinegar, orange juice, mirin, ginger, brown sugar and mix well until sugar is dissolved. Make ½ inch deep cuts about 1 inch apart on the fat/silverskin edge of the pork chops. This will help prevent them from cupping when cooking. Dry well with paper towels and season with salt and pepper on both sides. Heat the vegetable oil in a 12-inch (30 cm) skillet over medium-high heat until beginning to smoke. Add the pork chops and cook until well browned, about 4 minutes (or longer if your chops are thick). Turn and cook another minute. Check the pork internal temperature; if your pork chops are on the thin side, they may already have reached the internal target temperature of 140℉ (60℃) F. If so remove to a plate and tent with foil. Add the glaze mixture to the skillet, and continue cooking the pork until the internal temperature reaches 140℉ (60℃) F (about 3 of 4 minutes) and transfer the pork chops to a plate, tent with foil and allow them to rest for 5 minutes. Remove the skillet from the heat. After resting, add any accumulated juices and reheat the skillet over medium heat. Simmer, whisking constantly, until the glaze is thick and caramel colored, from 2 to 5 minutes. Return the pork chops to the pan, turning to smother with the glaze and transfer to a platter, browned side up and spread with the remaining glaze. Serve immediately garnished with some fresh cilantro and sesame seeds. Secrets to Juicy Pan-fried pork chops Don't overcook. Cook for internal temperature using an inexpensive food thermometer. Digital food thermometers such as this one can be obtained for less than $10. For more on perfectly cooking pork chops check out our Guide for cooking Pork.
Nutrition Facts :
MAPLE-MUSTARD GLAZED PORK CHOPS
Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!
Provided by Shannon :)
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h22m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
- Place oven rack in it's highest position. Set oven to Broil.
- Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 24.3 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 38.3 g, SaturatedFat 2.9 g, Sodium 454.6 mg, Sugar 20.8 g
SMOKED PORK CHOPS WITH MAPLE GLAZE
This recipe is from the "12th Edition of the Better Homes & Gardens Cookbook". The smoky and salty flavor of the pork chops is complimented by the sweet and savory maple glaze. DH and our toddler DD happily gobbled it down. Yum!
Provided by MarthaStewartWanabe
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
- Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
- Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
- Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
PAN SEARED PORK CHOPS WITH GLAZED CARROTS
These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
- Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
- Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
- Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
- Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
- Place carrots atop the chops and drizzle with glaze.
GLAZED SMOKED PORK CHOPS
Steps:
- To make the pork chops:
- Preheat oven to 350°F.
- In a small saucepan melt jelly with vinegar over moderate heat, stirring, and in a roasting pan brush pork all over with jelly. Cover pork with foil and roast in oven 1 hour. Remove foil and brush pork with pan juices. Reduce temperature to 325°F. and roast pork, uncovered, 15 minutes more. Let pork stand 15 minutes.
- Serve pork, cut into chops, with mustard sauce.
- To make the sauce:
- In a bowl whisk together mustard, sugar, and vinegar until sugar is dissolved and whisk in oil until sauce is emulsified. Whisk in water to thin sauce to the desired consistency. Sauce may be made 1 day in advance and kept covered and chilled. Serve sauce at room temperature. Makes 1 1/2 cups.
SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
- While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
- Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.
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- Heat a large skillet over medium-high heat. Add a glug or two of olive oil to the pan and sear the pork chops until evenly browned, about 2 minutes per side. Sear the edges of the pork chops as well.
- Reduce the heat to medium-low and cover the pan with a lid. Cook the pork chops over low heat for 6 to 10 minutes until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops. (Timing will depend on the thickness of the pork chops.)Transfer the chops to a plate and cover them loosely with aluminum foil.
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- Bring honey, soy sauce, and garlic to a boil in a saucepan and reduce to simmer for 5 minutes, until the garlic is cooked. Remove from heat and whisk in black pepper. Reserve.
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