Grilled Pork Chops With Tropical Salsa Food

GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Salsa:
• In a bowl toss all of the salsa ingredients together and set aside.
• Pork chops:
• Heat an outdoor grill or grill pan over medium-high heat.
• Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
• Serve the chops with the peach salsa.

PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
• Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
• Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
• Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
• Photograph by Justin Walker

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA

Steps:

• 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
• 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
• 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

PAN-GRILLED PORK CHOPS WITH GRILLED PINEAPPLE SALSA

Steps:

• Combine pork and 1 tablespoon juice; let stand for 10 minutes.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice and 1/8 teaspoon of salt.
• Sprinkle pork with remaining 1/2 teaspoon salt and pepper.
• Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

TROPICAL GRILLED PORK CHOPS

Steps:

• With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
• Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
• To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
• Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
• Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
• Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

MARINATED GRILLED PORK CHOPS WITH ORANGE SALSA

Steps:

• Mix together oil, juices, garlic, salt, pepper and thyme.
• Place pork in large resealable plastic food storage bag.
• Seal bag and shake to evenly distribute marinade.
• Refrigerate up to 4 hours.
• To make salsa, combine oranges, cucumber, onion and parsley in a small bowl; toss lightly, adding salt to taste.
• Cover and refrigerate 1 hour before serving.
• Remove pork from marinade and discard marinade.
• Grill or broil pork 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.

TROPICAL PORK CHOPS

Steps:

• In a medium size pot, add the first 8 ingredients; stir to combine.
• Cover and simmer over medium heat, for about 10 minutes or until sugar is dissolved, stirring occasionally.
• Remove sauce from heat and set aside.
• Sprinkle pork chops with salt and pepper.
• In a large skillet, cook chops, onion, and garlic in oil until the chops are browned.
• Add water and reserved sauce.
• Cover and cook on medium-low for 20-25 minutes or until meat is no longer pink, adding more water if needed.
• Stir in pineapple and heat through.
• Serve over hot cooked rice.