EASY GRILLED PORK CHOPS
Steps:
- Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
- Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
- Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!
GRILLED PORK CHOPS (CHULETAS ASADO A LA PARRILLA)
Delightful citrus and spicy grilled chops. From a Latin American web site; posted for ZWT3. Note: Prep time does not include marinate time.
Provided by Caroline Cooks
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub both sides of chops with adobo.
- Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
- Pour marinade over chops and turn to coat both sides of chops.
- Let chops marinate in refrigerator for at least one hour or overnight.
- Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
- The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.
Nutrition Facts : Calories 342.1, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 110.1, Carbohydrate 0.6, Protein 41.3
CHULETAS DE PUERCO (PORK CHOPS) WITH SAUCE AND AVOCADO
This Cuban pork chop recipe is based on one by Three Guys from Miami blog. It requires some marinade time (not included in prep time below), so advance planning is necessary.
Provided by PanNan
Categories Cuban
Time 30m
Yield 6 pork chops
Number Of Ingredients 17
Steps:
- Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
- Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
- Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
- Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.
Nutrition Facts : Calories 611.4, Fat 38.9, SaturatedFat 8.9, Cholesterol 137.3, Sodium 717.7, Carbohydrate 17.6, Fiber 4.4, Sugar 5.3, Protein 43.9
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