GRILLED PORK CHOPS
Steps:
- For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
- Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
- For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
- Preheat an indoor grill pan to medium heat.
- Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.
PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams
CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES
Get this complete dinner for four on the table in record time. The sweet and tangy cherry-balsamic glaze does double duty by both coating the pork chops and flavoring the salad dressing. Crispy smashed potatoes round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
- Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
- Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
- Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
- Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
- Broil the potatoes until warm and golden, about 5 minutes. Set aside.
- Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
- Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.
GRILLED COLA-GLAZED PORK CHOPS WITH APPLE & POTATO MASH RECIPE - (4.5/5)
Provided by cookism
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 180C. Place garlic cloves on a piece of aluminium foil. Season with salt, pepper and a drizzle of olive oil. 2. Fold the foil into a parcel and roast the garlic for about 30 minutes. When the garlic is cooked, allow it to cool and remove the skin. 3. In the meantime, peel and core the apples. Put potatoes and apples in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil and cook until potatoes are tender and easily pierced with a skewer. This takes about 20 minutes or more depending on the size of the potatoes. Try choosing potatoes that are roughly the same size. This allows them to cook evenly. The apples may cook faster than the potatoes. Just keep an eye and transfer them to a bowl with a slotted spoon when they are soft. 4. When potatoes are ready, drain and return them to the pot under low heat. Cook while gently shaking the pot for about 5 minutes to dry out as much water from the potatoes as possible. Mash potatoes and apples through a ricer. 5. Combine milk and thickened cream in a bowl. Warm them up in the microwave and add into the mash, followed by butter, roasted garlic, cider vinegar, salt and pepper to taste. Mix well and leave aside. You can heat it up again for later use. 6. For pork chops, heat oil in a saucepan and lightly sauté thyme, garlic and bay leaves for 1 minute till aromatic. Pour in balsamic vinegar, coke and bring it to a boil. Lower the heat to allow it to simmer for about another 10 minutes until the sauce is reduced. 7. Season pork chops with salt and pepper on both sides, brushing them with coke glaze. Add a little oil and heat the grill pan over medium heat. Cook pork chops until it registers 145F on a food thermometer, about 3 to 5 minutes per side depending on the thickness of the chops. Allow the meat to rest for 3 minutes. 8. Brush remaining glaze onto the pork chops and serve immediately with the mash!
MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
- Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
- Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
- Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
- Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.
COLA PORK CHOPS
I found this on another website. Was very quick to put together and in the oven. I used boneless country-style pork ribs and they were juicy and tender.
Provided by AZPARZYCH
Categories Pork
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place pork chops in shallow baking dish, sprinkle with salt and pepper.
- Mix cola, ketchup and brown sugar in a bowl; pour over pork chops.
- Cover and bake for 1 hour (more or less depending on thickness of chops).
Nutrition Facts : Calories 369.9, Fat 19.1, SaturatedFat 6.6, Cholesterol 100, Sodium 538.6, Carbohydrate 18.4, Fiber 0.1, Sugar 17.2, Protein 30.8
APPLE-GRAPE GLAZED PORK CHOPS
I made this up because I didn't have any apples or apple jelly, so I used grape jelly and some apple butter I made last week.
Provided by mightyro_cooking4u
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in medium skillet over medium high heat. Coat chops with rub. Brown in oil on each side until chops are done.
- Heat jelly in microwave dish until warm. Add apple butter to warm jelly. Brush on chops.
Nutrition Facts : Calories 341.4, Fat 21, SaturatedFat 5.9, Cholesterol 75, Sodium 72.9, Carbohydrate 14.6, Fiber 0.4, Sugar 11.4, Protein 22.6
GRILLED PORK CHOPS WITH VANILLA-SCENTED APPLES
Make and share this Grilled Pork Chops With Vanilla-Scented Apples recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grill pork chops until barely done. Place on a platter in a warm oven.
- Add butter, brown sugar and cinnamon to pan over medium heat. Stir to blend well and to allow to caramelize slightly.
- Add apple juice, Licor 43 and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
- Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes.
Nutrition Facts : Calories 394.6, Fat 20.3, SaturatedFat 8.6, Cholesterol 90.3, Sodium 113, Carbohydrate 30.9, Fiber 4, Sugar 25, Protein 23
GRILLED PORK AND APPLES
This delicious grilled pork is an especially nice dish to do in the fall, when there's an abundance of fresh apples. Prep time doesn't include marinating time.
Provided by Hey Jude
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place meat in a plastic bag.
- In a small bowl, mix apple and lemon juices, sage, brown sugar and onion and stir until sugar is dissolved.
- Pour over meat.
- Close bag tightly and turn to coat chops well.
- Place in a bowl and refrigerate several hours or overnight.
- Remove chops from marinade and drain well.
- Place marinade in a small saucepan, bring to a boil and continue to boil for one full minute.
- Grill chops over hot coals for 20 minutes, turning and basting with marinade occasionally.
- Core apples but do not peel.
- Cut into thick rings.
- Brush apples with marinade and place on grill around pork.
- Continue grilling pork and apples until pork is done as desired and apples are tender, about 15 minutes.
- Remove from grill and sprinkle lightly with salt and pepper.
SAVOURY PORK CHOPS WITH GRILLED APPLES
Granny Smith are the best for this recipe for their tartness, but any that you have on hand will work well.
Provided by Chef mariajane
Categories Pork
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lightly gril and preheat barbecue to medium-high.
- Coat both sides of chops with marinade. Grill until firm and no longer pink in center, 3-5 minutes per side or until internal temperature of 160F is reached.
- Meanwhile, brush apples with oil and grill 2 minutes per side. Brush with maple syrup and continue to grill until apples are tender and caramelized. Serve chops over grilled apples.
Nutrition Facts : Calories 389.9, Fat 16.4, SaturatedFat 5, Cholesterol 124, Sodium 91, Carbohydrate 19.3, Fiber 2.2, Sugar 15.5, Protein 40.1
FAVORITE GRILLED PORK CHOPS
This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it.-Erica Svejda, Janesville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Add pork chops; turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 328 calories, Fat 14g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 358mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 44g protein.
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