Grilled Maple Dijon Pork Chops Food

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.

GRILLED MAPLE-GLAZED PORK CHOPS

Steps:

• In a small mixing bowl, whisk together all marinade ingredients. Divide equally and set aside half the mixture at room temperature.
• Place pork chops in a zip-top bag and cover with the remaining half of the marinade. Remove as much air as possible from the bag, massage marinade into meat, and place on a plate to prevent leaks. Place chops in refrigerator for 30 minutes or up to 4 hours.
• Light your grill and set up for two-zone cooking. Establish grill temperature between 225° and 250° F.
• Remove pork chops from the bag, and discard any marinade that has touched the pork. Place chops on your preheated grill over indirect heat. Close lid and allow pork chops to cook until internal temperature reaches 130° F. Remove pork from grill and stoke coals to create high direct heat.
• Place pork chops over high direct heat, flipping every 20-30 seconds in order to create a perfect crust. Remove pork chops from the grill when they are five degrees less than desired eating temperature.
• Brush hot pork chops with warm marinade that was set aside, and allow them to rest for 5 minutes.
• Plate pork chops on a bed of arugula and drizzle with remaining marinade as desired for serving.

GRILLED MAPLE PORK CHOPS

Steps:

• In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

DIJON GRILLED PORK CHOPS

Steps:

• For marinade, in a small bowl, mix first four ingredients. Place pork chops and 2/3 cup marinade in a large resealable plastic bag; seal bag and turn to coat. Reserve remaining marinade; cover and refrigerate with pork 8 hours or overnight., Place chops on a lightly oiled grill rack over medium heat; discard remaining marinade in bag. Grill chops, covered, until a thermometer reads 145°, 4-6 minutes per side, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.

DIJON GRILLED PORK CHOPS

Steps:

• Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
• Remove pork chops from marinade and discard bag and marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

MAPLE BRINE FOR GRILLED PORK CHOPS OR PORK ROASTS

Steps:

• Mix all the brine ingredients together in a pot and bring to a boil.
• Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
• Let the brine cool, then place brine in a large glass dish or bowl.
• Add in pork chops (making certain that all the chops are covered completely with brine).
• Cover and refrigerate for NO MORE than 10 hours.
• Remove the pork from the brine and pat dry without rinsing.
• Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!).
• Grill as desired.

MAPLE-DIJON-MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours.
• Preheat a grill or grill pan to medium-high heat. Remove pork chops from bag, and discard marinade. Grill pork chops until the internal temperature reaches 160 degrees on an instant-read thermometer, 5 to 6 minutes per side.