GRILLED PORK CHOPS WITH SATé SAUCE
Provided by Lillian Chou
Categories Blender Quick & Easy Backyard BBQ Dinner Vinegar Coconut Pork Chop Peanut Spice Summer Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Garnish:
- sliced cucumber; chopped peanuts; lime wedges
- Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.
- Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.
- Serve with:
- Perfect Steamed Rice or Cumin Herb Rice Pilaf
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.
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 TENDERLOIN SATAY
My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. -Gayle Jefferson, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 skewers (1/2 cup sauce).
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce., Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.
Nutrition Facts : Calories 287 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ASIAN GRILLED PORK CHOPS
Quick marinated chops done up on the grill. Serve with steamed veggies and rice for a complete dinner. Taken from another website. and time doesnt not include marinating.
Provided by LAURIE
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
- Add pork chops.
- Marinate in refrigerator 30 minutes- 2 hours.
- Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.
GRILLED PORK CHOPS WITH STICKY SWEET SAUCE
Juicy pork chops so flavorful and so easy, you might never guess the dish has just four simple ingredients. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine molasses, Worcestershire sauce and brown sugar. Reserve 3 tablespoons sauce for serving., Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, brushing with remaining sauce during the last 3 minutes of cooking. Let stand 5 minutes before serving. Serve with reserved sauce.
Nutrition Facts : Calories 256 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED PORK CHOPS WITH STRAWBERRY BBQ SAUCE
Try something new in your barbecue with these Grilled Pork Chops with Strawberry BBQ Sauce. Our unique sauce is tough to top.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toss strawberries with 1 Tbsp. dressing. Pour 3 Tbsp. of the remaining dressing over chops in shallow dish; turn to evenly coat both sides of chops. Refrigerate strawberries and chops 1 hour.
- Heat grill to medium-high heat. Thread strawberries onto skewers. Grill 1 to 2 min. or until softened and slightly charred, turning frequently. Place strawberries in medium bowl; mash until smooth. Add barbecue sauce and remaining dressing; mix well. Reserve half the barbecue sauce mixture to serve with the grilled chops.
- Remove chops from dressing; discard dressing. Grill chops 5 min.; turn. Brush with half the remaining barbecue sauce mixture; grill 5 to 6 min. or until chops are done (145°F), brushing with remaining barbecue sauce mixture for the last few minutes. Remove chops from grill. Let stand 3 min.
- Serve chops with reserved barbecue sauce mixture.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
BEST GRILLED PORK CHOPS
This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.
Provided by Kate in Ontario
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
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