Grilled Szechuan Pork Chops Food

GRILLED GREEK PORK CHOPS

Steps:

• Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
• Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
• Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
• Barbecue or grill in the usual manner, using the marinade to brush on while cooking.

BEST GRILLED PORK CHOPS

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).

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.

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 CHOPS

Steps:

• Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes.

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 SZECHUAN PORK CHOPS

Steps:

• To make marinade, combine green onions, soy sauce, garlic, sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil in a small bowl.
• Place chops in a 1-gallon self-sealing plastic bag, pour marinade over chops, seal bag.
• Marinate in the refrigerator for 4 hours or overnight (turning once in awhile).
• Drain chops, reserving marinade.
• See note above.
• Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Brush chops with reserved marinade; turn and brush again. Grill for 4-5 minutes more until chops are just done.

GRILLED PORK CHOPS, THREE WAYS

Steps:

• For the pork chops: Season four 1-inch-thick boneless pork chops on both sides with salt, then rub all over with vegetable oil. Sprinkle with your choice of spice rub (recipes follow). Grill over medium-high heat until cooked through and a thermometer inserted into the centers registers 145˚ F, 4 to 5 minutes per side.
• To make Sichuan Peppercorn Rub: Pulse 2 tablespoons Sichuan peppercorns in a spice grinder with 4 teaspoons cumin seeds, 2 teaspoons sesame seeds and 1 teaspoon red pepper flakes until cracked. Transfer to a small bowl and mix in 1 teaspoon each Chinese five-spice powder and light brown sugar and 1/2 teaspoon garlic powder.
• To make Barbecue Rub: Mix 1 tablespoon each paprika and light brown sugar in a small bowl with 2 teaspoons ancho chile powder, 1 teaspoon ground cumin and 1/2 teaspoon each mustard powder, garlic powder, onion powder and pepper.
• To make Fennel-Coriander Rub: Pulse 1 tablespoon each fennel seeds and coriander seeds in a spice grinder until roughly ground. Transfer to a small bowl and mix in 1 teaspoon grated lemon zest and 1/2 teaspoon each garlic powder and red pepper flakes.

SIMPLE MARINATED GRILLED PORK CHOPS

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

VERY TENDER & JUICY GRILLED PORK CHOPS

Steps:

• Place pork chops in a large resealable plastic bag or large bowl.
• Add onion, garlic, and sprinkle with pepper.
• Combine water, salt, and sugar in another large bowl.
• Stir well to dissolve sugar and salt.
• Pour salt/sugar brine over the chops.
• Seal and make sure all the meat is submerged.
• Refridgerate 6-12 hours.
• Remove the chops from the brine and discard the brine.
• Pat the chops dry from the brine and drizzle with a little oil before grilling.
• Grill over medium-high heat about 8 min per side.
• Let chops rest 5 min before serving.
• To make zesty orange sauce:.
• Combine orange juice, horseradish, and brown sugar in a small saucepan. Bring to a boil.
• Reduce heat and simmer a few minutes until reduced and slightly thickened.
• Stir in the mustard and the butter.
• Serve with grilled chops or pork tenderloin.

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.

MARINATED GRILLED PORK CHOPS

Steps:

• Gather the ingredients.
• Pat the pork chops dry with paper towels.
• Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.
• In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider vinegar, mustard , brown sugar, garlic, salt, and pepper.
• Pour the marinade mixture over the pork chops.
• Seal the bag or put a lid on the container and turn to thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container occasionally.
• Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F-the minimum safe temperature for pork-on an instant-read thermometer . If the pork chops are very thick, allow more time but keep a watchful eye.
• Serve with your choice of sides and enjoy.

GRILLED SICHUAN CUMIN LAMB CHOPS WITH QUICK PICKLED CUCUMBERS

Steps:

• In a large bowl, combine the cumin, pepper flakes, sesame oil, canola oil and 1 tablespoon of the salt. Add the lamb and rub with the mixture. Let sit at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Add the lamb and grill over high heat, turning occasionally until lightly charred in spots and cooked through, 18 to 20 minutes.
• Meanwhile, in a medium bowl, combine the sugar and vinegar with the remaining 1 tablespoon salt. Add the cucumbers and toss to combine. Let sit for 20 minutes.
• Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.