Grilled Margarita Pork Chops Food

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA

Steps:

• Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
• Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
• Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
• Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
• Carve the meat from the bones and slice against the grain. Serve with the gremolata.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED MONGOLIAN PORK CHOPS

Steps:

• Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
• Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
• Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
• Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
• Remove pork chops from marinade and pat dry using paper towel.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
• Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

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.

GRILLED MARGARITA PORK CHOPS

Steps:

• .Combine the marmalade, lime juice, tequila, jalapeno and ginger in a small bowl and mix well.
• Grill the pork chops over medium heat for 10 to 15 minutes or until a meat thermometer reads 160º, brushing with the glaze during the last 5 minutes.
• Place on a serving plate and garnish with lime wedges and cilantro.

SIMPLE MARINATED GRILLED PORK CHOPS

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

GRILLED MARGARITA CHICKEN BREASTS

Steps:

• In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt and cayenne.
• Place chicken breasts in a large resealable plastic bag.
• Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally.
• Heat a barbecue grill to medium.
• Remove chicken from bag; pour marinade into a small saucepan.
• Bring to a boil and boil for 1 full minute.
• Grill breasts, skin side down, for 8 to 12 minutes.
• Turn and baste with marinade.
• Continue to grill and baste until chicken is no longer pink in the center and juices run clear.