Grilled Pork Chops With Herb Rub Food

BEST GRILLED PORK CHOPS

Steps:

• In deep bowl mix all marinade ingredients.
• Marinate at least 2 hours.
• Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

GRILLED LEMON HERB PORK CHOPS

Steps:

• In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
• Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

HERBED PORK CHOPS WITH HOMEMADE RUB

Steps:

• Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
• Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
• Heat oil in a large skillet over medium heat. Cook pork chops in skillet 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).

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

GARLIC BUTTER PORK CHOPS

Steps:

• Place the pork chops in a shallow dish or mixing bowl.
• In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.
• Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
• Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.

SPICE-RUBBED GRILLED PORK CHOPS

Steps:

• At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
• Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
• Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
• Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

GRILLED PORK CHOPS WITH SIGNATURE SWEET RUB

Steps:

• Make the rub. Combine all ingredients for the rub in a small bowl and set aside.
• Preheat. Allow the grill to preheat to medium-high heat (around 400 degrees F) for two-zone cooking (one direct heat side and one indirect heat side).
• Season. Season the pork chops with Sweet Rub on all sides and press the rub into the meat.
• Sear. Place the chops on the hottest part of the grill and sear for 2-3 minutes on each side.
• Finish grilling. Move the chops to the indirect heat side of the grill and continue cooking for an additional 5-6 minutes per side until the internal temperature of the pork chops reaches 145 degrees F.
• Rest and serve. Remove the chops from the grill and allow them to rest for 5-6 minutes before slicing.

GRILLED PORK CHOPS

Steps:

• Combine all marinade ingredients in a bowl or large freezer bag. Add pork chops and marinate for at least 2 hours.
• Preheat grill to medium-high.
• Remove the pork from the marinade allowing any excess to drip off.
• Grill pork 5-6 minutes per side or until temperature reaches 145°F with an instant-read thermometer. Do not overcook.
• Let the pork chops rest on a plate for at least 5 minutes before serving.

GRILLED PORK CHOPS WITH HERB RUB

Steps:

• To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
• Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
• When the brine is cold, add the chops.
• Refrigerate for at least 4 hours, but no more than 6.
• Remove the chops from the brine, dry completely with paper towels.
• Discard the brine.
• In a small bowl, combine the rub ingredients and mix well.
• Lightly rub the mixture into both sides of each pork chop.
• If using a gas grill, set one side on low, the other medium high.
• If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
• When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
• Sear the chops over the hot area for about 1 1/2 minute.
• per side, then move them to the less hot areas.
• Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
• (about 3 minutes more per side).
• Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
• NOTE: You could cook this chops inside in a frying pan.
• Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.

GRILLED PORK CHOPS

Steps:

• Combine marinade ingredients (soy sauce - sesame oil) in a bowl or marinating dish.
• Add pork chops turning to coat well. Refrigerate for at least six hours, turning occasionally.
• Remove chops from marinade, reserving marinade.
• Grill chops over high heat for 8-10 minutes per side (or until done), basting with marinade.
• ***To Freeze: place chops and marinade in a freezer bag. Seal, label and freeze. To serve: Thaw overnight in the fridge and then grill as directed.***.

GRILLED LAMB CHOPS WITH AN HERB RUB

Steps:

• In a small bowl, combine all of the ingredients for the herbed rub and stir well
• Rub the lamb chops with olive oil and both sides. Sprinkle or rub the herb mixture on both sides of the lamb chops. The light coating of ol iwll help the lamb from sticking to the grill.
• Preheat grill at 350 degrees. Set it up for direct heat as it will add sear marks and enhance the flavor.
• Grill lamb chops for 5-7 minutes each side, depending on thickness making sure to reach the 145 degrees temperature.
• Serve!

GRILLED PORK CHOPS WITH DRY SPICE RUB

Steps:

• In small bowl combine all dry rub ingredients, mix well.
• Generously coat each pork chop with the spice rub. As the name suggests, rub the spice mix into the meat.
• Place chops in single layer in a sealed container in the fridge for at least 1 hour for best results.
• Remove chops from fridge half an hour before grilling to bring up to room temperature.
• Use a paper towel to coat grill grates evenly but sparingly with canola oil to help prevent food from sticking.
• Preheat grill to medium high heat.
• Grill chops for 5 to 7 minutes per side or until juices run clear. Flip only once or twice max.
• Remove from grill and tent loosely with foil for 5 minutes for maximum juiciness.

GRILLED PORK CHOPS WITH VANILLA-SCENTED APPLES

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.

GRILLED PORK CHOPS WITH SUMMER VEGETABLE MEDLEY

Steps:

• Mix butter and herbs together in a small bowl. Place in fridge.
• Combine salt, basil, rosemary, thyme, and garlic thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered. Set aside.
• Cut zucchini in half lengthwise. Cut top and bottom off of the bell peppers (discard) and cut the remaining in 1 inch long strips. Cut the red onion into 1/2 inch thick rounds. Brush all vegetables with olive oil and sprinkle with salt and pepper to taste.
• Preheat grill to medium. Place pork chops and vegetables over direct heat.
• Cook the pork for 7-8 minutes turning once. Adjust cooking time if your chops are thinner or thicker than 1 inch or boneless. Cover the pork chops and let rest for 3 - 5 minutes before serving.
• Cook vegetables until "crisp tender" (heated throughout and softened but not soggy), about 5-7 minutes for the zucchini and 10-12 minutes for the onions and peppers.
• Serve the pork chops and grilled summer vegetable medley with a pat of herbed butter.

GRILLED PORK CHOPS WITH FRESH HERBS

Steps:

• Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
• Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.