Lime And Garlic Grilled Pork Chops Food

LIME AND GARLIC GRILLED PORK CHOPS

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1-1/4 cups marinade into a large shallow dish. Add the pork; turn to coat. Cover and refrigerate for at least 4 hours. Cover remaining marinade for basting; refrigerate., Drain pork, discarding marinade. On a lightly oiled rack, grill chops, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160°, basting occasionally with reserved marinade. If desired, top with chopped cilantro.

GARLIC-LIME PORK CHOPS

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

GRILLED PORK CHOPS WITH GARLIC LIME SAUCE

Steps:

• Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
• Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC

Steps:

• Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
• Reserve 1/2 cup.
• Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
• Serve with the reseved mayo mixture on the side.

GARLIC-LIME PORK CHOPS

Steps:

• Rinse pork and place in dish to marinate. Stab pork with a fork till there are plenty holes. Cut the lime in half and squeeze both halves over the pork. Sprinkle salt & pepper and garlic powder over one side of pork. Cover and place in fridge for 20-30 minutes.
• In a large skillet, heat vegetable oil and green onions over medium heat.
• Place pork chops in skillet seasoned side down and sprinkle adobo and creole seasoning on top side of pork. (go heavy on the creole seasoning for a spicy kick).
• Cover and cook for about 7 minutes.
• Uncover and turn pork over. Cover and cook for 5 minutes.
• Continue turning pork over every 5 minutes until pork is completely cooked.
• Serve with rice.

CUMIN-LIME PORK CHOPS WITH GRAPE SALSA

Steps:

• For Pork Chops: Preheat grill over high heat. Stir together olive oil, lime juice, garlic, cumin, lime zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub marinade evenly on pork chops, and set aside while you make the salsa.
• For Salsa: Stir together tomatoes, grapes, onion, cilantro, olive oil, lime juice, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside.
• Grill the chops, turning once, until grill marks appear and pork is just cooked through, about 6 minutes total. Transfer to a platter, and top chops with salsa. Serve.

SOY LIME GLAZED PORK CHOPS

Steps:

• 1. Mix the soy sauce, honey, lime juice and zest, and Hoisin sauce together in a bowl.
• 2. Trim and pat-dry the pork chops. Place the flour on a shallow bowl and seasoned with salt and pepper. Heat a large heavy skillet over medium-high heat. Dredge the chops in the flour and shake off excess. Add the oil to the skillet and then the chops, cook until lightly browned, about 4 minutes. Turn and repeat on the other side until lightly browned, about 2 minutes more. Transfer the chops to a plate.
• 3. Add the scallion whites and garlic to the pan and cook stirring until wilted, about 30 seconds. Add the soy mixture and increase the heat to high and cook, scraping up any browned bits with a wooden spoon until the mixture thickens. Return the chops to the pan and cook, turning often, until glazed and hot, about 2 to 3 minutes. Serve chops drizzled with glaze, scallions tops scattered over, and greens if desired.

CREAMY HERBED PORK CHOPS

Steps:

• Season pork chops on all sides with Montreal steak seasoning.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
• Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

HONEY-LIME PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. 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°. Let meat stand for 5 minutes before serving., For sauce, combine the broth, garlic, honey, lime juice, browning sauce and pepper in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; stir into broth mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops.

GARLIC-GRILLED PORK CHOPS

Steps:

• Combine all ingredients in a large bowl.
• Marinate 4 to 6 hours in refrigerator.
• Grill 5 inches from heat, basting with marinade several times.

HONEY LIME PORK CHOPS

Steps:

• PREHEAT grill to medium-high heat.
• Mix mustard, lime peel, lime juice, garlic and soy sauce until well blended.
• Remove 1/2 cup of the mustard mixture; set aside.
• GRILL chops 16 minutes or until cooked through, turning and brushing occasionally with the remaining mustard mixture.
• SERVE with the reserved 1/2 cup mustard mixture.

BASIL-GARLIC GRILLED PORK CHOPS

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GARLIC LIME MARINATED PORK CHOPS

Steps:

• Trim any fat off pork.
• In a large bowl combine garlic, cumin, chili powder, paprika, salt and pepper. Then add in the squeezed lime juice and zest.
• Let pork chops marinade in this mixture for at least 20 minutes.
• Line broiler pan with foil for easy clean up.
• Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.

HONEY-LIME PORK CHOPS

Steps:

• Preheat grill to medium-high heat. Mix mustard, lime zest, lime juice, garlic and soy sauce until well blended. Remove 1/2 cup of the mustard mixture; set aside.
• Grill chops 16 minutes or until cooked through, turning and brushing occasionally with the remaining mustard mixture.
• Serve with the reserved 1/2 cup mustard mixture.

GRILLED GARLIC LIME PORK TENDERLOIN

Steps:

• To make marinade:
• In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
• In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
• Prepare grill.
• Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
• Transfer meat to a cutting board and let stand 5 minutes before slicing.
• Serve pork with onion marmalade.
• To make the jalapeno onion marmelade:
• In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

GRILLED PORK CHOPS WITH CILANTRO LIME VINAIGRETTE

Steps:

• Whisk together 1st Four vinaigrette ingredients, slowly add oil whisking constantly. Add cilantro. Set dressing aside.
• Season chops with salt and pepper, brush with oil, grill over med-high heat 5-6 minutes, or until done, turning once.
• Put chops onto serving platter, pour dressing over chops and serve immediately.

PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
• Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.