Grilled Creole Pork And Peppers Food

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE

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.

GRILLED CREOLE PORK AND CHILIES

Steps:

• Spray rack or broiler pan with cooking spray. Heat coals or gas grill to low to moderate heat or set oven control to broil. Place chilies on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place chilies in paper bag. Close tightly; let stand 15 minutes.
• Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chilies from bag. Peel off skin; discard. Keep chilies warm.
• Rub both sides of pork with Cajun seasoning blend. Place pork on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes or until pork is slightly pink in center.
• Heat remaining tomato sauce to boiling. Serve over pork and chilies.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH

Steps:

• To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
• To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
• Serve with the relish.

GRILLED PORK CHOPS WITH PECK SEASONING AND CHARRED PEPPERS

Steps:

• Prepare a charcoal or gas grill, or heat a large ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat.
• Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all over with the Peck Seasoning, patting it into place. Add the chops and reduce the heat to moderate. Brown the chops on both sides, about 4 minutes per side, slide the chops over to the indirect heat side of the grill, adjusting the heat so they cook without burning the coating. Continue to cook until the internal temperature reaches 140?F, 25 to 30 minutes.
• In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and salt and pepper to taste.
• While the pork chops finish cooking over indirect heat, cook the peppers in a single layer on the grill over moderate, direct heat, turning them occasionally, until they are charred in spots and softened but not mushy, 8 to 10 minutes.
• Transfer the pork and peppers to a warmed serving platter. Squeeze the lemon half over both and serve with the lemon wedges on the side.
• Michael's Notes: To get some nice caramelization on the peppers, be sure not to crowd them. If stacked, they will steam instead of sizzle.
• Combine the garlic and lemon zest on a cutting board and chop finely. Add the sage and rosemary and mince everything together until very fine. Add the pancetta and mix it in well with your fingers. Add the salt and pepper and gently incorporate all the ingredients by hand until the mixture resembles a moist seasoning salt. Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

GRILLED PORK AND POBLANO PEPPERS

Steps:

• Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
• Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat for 18 minutes or until a meat thermometer reads 160°-170° and juices run clear. Place peppers on sides of grill (not directly over coals); heat for 10 minutes or until browned.