GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
JUICY GRILLED PORK CHOPS WITH SPICY PEACH GLAZE
Grilling a quick and easy meal has never been so easy. These tender and Juicy Grilled Pork Chops with Spicy Peach Glaze come together quickly for a dinner your family and friends will not soon forget. The glaze can be put together in minutes, while the pork chops undergo a quick brine. Get this easy meal in your dinner rotation now!
Provided by Cathy
Categories Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- In a container large enough to hold your meat, dissolve the salt in water. Add pork chops. If there's not enough liquid to cover, add a solution of 1 cup of water and 1 Tablespoon of salt until the pork chops are completely submerged. Let sit for at least 30 minutes and up until 2 hours.
- Meanwhile (right before grilling), make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside.
- Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper.
- Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops. (Your grill will have its own hot spots, rotate the chops around for even cooking.)
- When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach the desired temperature of 145 degrees F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature of 145 degrees F, remove them from heat and let the pork chops rest for three minutes.
- Serve immediately.
GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
- Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
- Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
- Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
- Serve the chops hot with extra barbecue sauce on the side.
- Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
SPICY GRILLED PORK CHOPS WITH PEACH GLAZE
The secret to juicy, mouthwatering pork chops? A sweet, spicy peach and lime marinade made with cilantro, smoked paprika, onion and red pepper.
Yield 8 (1 serving = 4-ounce portion)
Number Of Ingredients 10
Steps:
- Mix all ingredients (except pork chops) in small bowl until well incorporated.
- Remove a quarter of the mix and set aside and put the remaining marinade in a storage bag with pork chops and marinate for 4 hours (overnight is even better).
- Grill pork chops for 6-8 minutes each side.
- Glaze one last time before removing from grill and let rest on plates or platter for 7-10 minutes before serving.
Nutrition Facts : Calories 357 cal, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 64 mg, Sodium 158 mg, Protein 23 g, Fiber 0 g
GRILLED PORK CHOPS WITH DRY SPICE RUB
These flavorful grilled pork chops are perfect for a weekend dinner party or quick and easy family dinner any night of the week. The rub is a perfect combo of sweet, salty, savory and spicy and is made with common pantry ingredients.
Provided by Getty Stewart
Categories Main Course
Number Of Ingredients 8
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.
Nutrition Facts : Calories 720 kcal, Carbohydrate 9 g, Protein 121 g, Fat 19 g, Sodium 2690 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPICY PEACH-GLAZED PORK CHOPS
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Provided by Virginia C.
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
- Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g
SPICE-RUBBED GRILLED PORK CHOPS
Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Provided by Cheryl Alters Jamison
Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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.
PEACH AND MUSTARD GLAZED PORK CHOPS
Provided by Jannese
Number Of Ingredients 10
Steps:
- In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.
- In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.
- Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops. Sear on each side for 2 minutes to get a nice crust.
- Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.
- Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.
Nutrition Facts : ServingSize 1 g
SPICY MAPLE-SAUCED PORK CHOPS
This recipe is easy and delicious. The pork chops are coated with a spicy rub and topped with a sweet maple sauce, which both compliments and tones down the heat. I think this recipe has just the right amount of spiciness, but you can adjust the chili powder and cayenne pepper to your taste. I like to serve this with my Spicy Maple Roasted Potato Wedges.
Provided by MarthaStewartWanabe
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a non-stick oven-proof skillet, heat olive oil over medium-high heat until glistening.
- Meanwhile, in a small saucepan over medium-high heat, whisk together maple syrup, soy sauce and lemon juice. Bring to a boil. Boil for five minutes or until mixture begins to foam, reduces by half and thickens to the consistency of corn syrup. Remove from heat, cover saucepan and set aside.
- In a small bowl, combine spices (garlic powder, cumin, chili powder, ginger, cayenne pepper, black pepper and salt. Rub mixture evenly over both sides of pork chops.
- Brown pork chops in hot oil for 2 minutes on each side or until medium brown in color and slightly crispy when pricked with a fork. Remove from heat.
- Spoon 1/3 of maple sauce over top of each chop, allowing to drizzle down over sides.
- Place skillet, uncovered, in oven and roast chops for 10 minutes.
- With oven mitts, remove skillet from oven and spoon 1/2 of remaining sauce over chops. Return to oven for an additional 10 minutes or until chops are cooked through.
- Spoon remaining sauce over chops just before serving. The sauce will be cool and very sticky at this time but will melt nicely when spooned onto chops.
- Serve immediately and enjoy!
Nutrition Facts : Calories 680.9, Fat 31.7, SaturatedFat 7.9, Cholesterol 137.3, Sodium 949.9, Carbohydrate 56.5, Fiber 0.6, Sugar 48.3, Protein 42.4
GLAZED GRILLED PORK CHOPS
We've had this recipe around for some time, but just recently updated it with some new ingredients. This is also good on pork steaks and chicken.
Provided by fosterdl
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
- Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 599.6 calories, Carbohydrate 19.2 g, Cholesterol 120.5 mg, Fat 39.1 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 7.5 g, Sodium 1073.7 mg, Sugar 15.2 g
PEACH-GLAZED GRILLED PORK CHOPS
From: Cook's Country - August/September 2007. Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
Provided by Chef Sean 2
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 (three) minutes. Reserve 1/4 cup mixture as glaze for chops. Add peaches to saucepan with remaining mixture and simmer over low heat until peaches are soft and mixture is slightly thickened, about 10 (ten) minutes. Remove from heat, stir in mustard. Cover and keep warm.
- Season pork with salt and pepper and grill over hot fire approximately 6 (six) minutes per side. Brush with reserved glaze and cook 1 (one) minute longer, per side. Transfer to platter and let rest 5 (five) minutes, to allow internal juices to redistribute. Pour sliced peach mixture over chops and serve.
FRUIT-GLAZED PORK CHOPS
Here's a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 446mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.
GRILLED PORK CHOPS WITH APRICOT MUSTARD GLAZE
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill. Rub both sides of pork chops with garlic salt.
- In a small bowl, combine glaze ingredients; mix well.
- When ready to barbecue, place pork chops on gas grill over medium-low heat or on charcoal grill 4-6" (10-15 cm) from medium-hot coals. Cook 8-12 minutes or until tender and no longer pink, turning once and brushing with glaze during the last 5 minutes of cooking time.
GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE
Provided by Paul Kirk
Categories Mustard Low Cal Cranberry Pork Chop Summer Grill/Barbecue Maple Syrup Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For spice rub:
- Mix all ingredients in small bowl.
- For glaze:
- Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
- Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
- Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
- *Available at specialty foods stores and from tienda.com.
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- Bring the apple cider, water, 1/2 cup sugar and 1/3 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
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- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
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