SMOKY GRILLED PORK CHOPS
These thick pork chops have a smoky flavor, are very moist and tender, and the rub is easy to make. A family favorite, always requested at BBQs. I like to serve these chops with loaded baked potatoes and a garden salad.
Provided by CookinLovin
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
- Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 5.4 g, Cholesterol 66.2 mg, Fat 14.3 g, Fiber 1.2 g, Protein 25 g, SaturatedFat 4.6 g, Sodium 772.5 mg, Sugar 1.5 g
GRILLED PORK CHOPS WITH PEACH RELISH AND HERB RICE
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper. Let stand 15 minutes.
- Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper. Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice.
Nutrition Facts : Calories 463 g, Fat 20 g, Fiber 2 g, Protein 22 g, SaturatedFat 8 g
PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS
This relish is also delicious atop grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
- Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.
PORK CHOPS WITH ROASTED SHALLOT, TOMATO, AND ROSEMARY RELISH
DH and I made this light-tasting, flavorful dish for dinner last night and really enjoyed it. While we followed the instructions as posted, this recipe seems very versatile and it appears as though you can cook the pork chops any way you like as the relish is made seperately. Next time, I think I will grill the chops and top with the relish. I got this recipe from the Williams-Sonoma website. The description says that "the relish improves in flavor if made 2 or 3 days before serving." However, this is not mandatory.
Provided by Dr. Jenny
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F.
- Place the shallots in a baking pan. Season with salt and black pepper and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven and let cool. Chop coarsely.
- In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
- Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
- Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.
Nutrition Facts : Calories 255, Fat 8.6, SaturatedFat 2.9, Cholesterol 80.8, Sodium 261.4, Carbohydrate 12.2, Fiber 1, Sugar 6, Protein 31.7
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