JALAPEñO-MARINATED GRILLED PORK CHOPS
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pork Pork Chop Coriander Jalapeño Vinegar Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
- Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
- Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
- Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.
SOY-BASTED PORK CHOPS WITH HERBS AND JALAPEñOS
Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Pork Pork Chop Soy Sauce Herb Grill Grill/Barbecue Summer
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too).
- Prepare a grill for medium heat; oil grate. Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6-8 minutes.
- Top pork chops with herbs and jalapeños before serving.
SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER
Provided by Damaris Phillips
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot.
- Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.
- Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.
- Preheat a charcoal or gas grill to medium-high heat.
- Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside.
- To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos.
- Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.
PORK WITH ORANGE JALAPENO GLAZE
Provided by Food Network
Categories main-dish
Time P2DT1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice.
- Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce.
JALAPEñO GRILLED PORK CHOPS
Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.
Provided by Eric Kim
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
- Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
- Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.
JALAPENO HONEY PORK CHOPS WITH GRILLED VEGETABLES
Make and share this Jalapeno Honey Pork Chops With Grilled Vegetables recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper pork chops to taste, then place on a grill and cook until internal temperature reaches 165 degrees.
- Saute vegetables as instructed on package, or until tender, skewer, and put on grill with the pork chops.
- To prepare the glaze, melt butter in a small sacepan, until melted.
- Stir 1 cup of honey, and then stir in 1/2 cup of chopped jalapenos.
- Continue to cook until jalapenos are tender.
- Place skewered vegetables and pork chops on a cooling rack, and pour the glaze over the pork chops, and serve.
Nutrition Facts : Calories 692.9, Fat 26.9, SaturatedFat 11.5, Cholesterol 160.2, Sodium 191, Carbohydrate 74.5, Fiber 2.1, Sugar 72.5, Protein 42.2
GRILLED MARGARITA PORK CHOPS
Pork Chops with a smoky Mexican kick. You can use either boneless or bone-in chops. Adapted from a recipe from our Central Market in Fort Worth, TX.
Provided by TxGriffLover
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- .Combine the marmalade, lime juice, tequila, jalapeno and ginger in a small bowl and mix well.
- Grill the pork chops over medium heat for 10 to 15 minutes or until a meat thermometer reads 160º, brushing with the glaze during the last 5 minutes.
- Place on a serving plate and garnish with lime wedges and cilantro.
GRILLED VOLCANO PORK
This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.
Provided by Chef John
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
- Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
- Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
- Transfer to the refrigerate and marinate overnight, or up to 24 hours.
- Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g
GRILLED PORK CHOP RECIPE
Prepare our delicious Grilled Pork Chop Recipe in just 25 minutes! BBQ sauce, fresh cilantro and orange juice add flavor to this Grilled Pork Chop Recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Mix all ingredients except chops. Reserve half the barbecue sauce mixture for serving with the grilled chops.
- Grill chops 4 min. on each side. Brush with half the remaining barbecue sauce mixture. Grill additional 3 to 4 min. or until chops are done (145°F), turning and brushing with remaining barbecue sauce mixture after 2 min. Remove chops from grill; let stand 3 min.
- Serve with the reserved barbecue sauce mixture.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
JALAPENO JELLY-GLAZED PORK CHOPS
Jalapeno jelly makes a fabulous glaze. The chops have a beautiful golden color, and my husband says they're good enough to keep everyone quiet at the dinner table. -Shannon Bruce, Mooresville, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.
Nutrition Facts : Calories 328 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 354mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SUE'S PORK CHOPS WITH HONEY JALAPENO MUSTARD
Another great recipe from my friend Sue. Sue Says: This one's a 5 star here at our house. I usually do them on the grill. FOOD SAFETY NOTE: Before serving the remaining mustard mixture with the cooked pork chops, it is important to heat the mixture to boiling to eliminate any contamination which may have occurred from brushing the mustard mixture onto the raw pork chops.
Provided by Lindas Busy Kitchen
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat grill on medium heat.
- In small bowl, combine mustard, honey, garlic and chili; mix well. If desired, sprinkle pork chops with salt and pepper. Brush half of mustard mixture over both sides of pork chops.
- When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-14 minutes, or until pork is no longer pink in center, turning once.
- Meanwhile, place remaining mustard mixture on small microwave-safe dish. Microwave on HIGH for 30-60 seconds, or until mixture comes to a boil.
- Serve with pork chops.
- NOTE:
- To broil, place food on broiler pan and broil 4-6" from heat using times provided above as guide.
Nutrition Facts : Calories 434.9, Fat 28.4, SaturatedFat 10.6, Cholesterol 97.5, Sodium 168, Carbohydrate 18.6, Fiber 0.4, Sugar 17.6, Protein 26
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