GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO
Steps:
- Prepare grill (do not spread charcoal out to edges of grill).
- Make mojo:
- 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
- Make rub:
- Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
- Grill pork:
- Brush both sides of pork with spice rub.
- Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
- Transfer to a platter and let stand, loosely covered, 5 minutes.
- Serve pork with mojo.
MESQUITE MANGO PORK CHOPS
This is a spicy dish I whipped up in the kitchen for dinner. Yum, yum!
Provided by Christine Schnepp @SuperMom77
Categories Pork
Number Of Ingredients 12
Steps:
- Mix mesquite seasoning, oil, orange juice, and vinegar together. Place the pork chops in crock pot on low and cover with the mesquite sauce. I cooked mine for 6 hours.
- Dice all your ingredients and mix together for the pico de gallo. I warm mine up in a frying pan with a little olive oil.Serve on top of the pork chops.
MESQUITE PORK LOIN NORMANDY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours.
- Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate.
- Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour. Remove from oven, transfer pork loin to a cutting board, and let rest.
- In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes. Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl. Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper. Add the soaking liquid mixture to the apples and stir to coat. Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place.
- Slice pork loin down and transfer to a serving dish. Spoon sauce and apples over the meat and garnish with parsley sprigs.
THAI PORK CHOPS WITH MANGO
Steps:
- Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
- Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
- Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
- Preheat oven to 350 F.
- Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
- Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
- While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
- Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
- Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
- Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).
Nutrition Facts : Calories 181 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 2254 mg, Fat 1 g, ServingSize 4 pork chops (4 servings), UnsaturatedFat 0 g
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.
GRILLED PORK CHOPS WITH SPICEY MANGO CHUTNEY
This is out of the "Char Cha Cha" Cookbook. Cha Cha Cha is an ecclectic restaurant in San Francisco. You can drink one of their fabulous Sangria's while you wait for your meal. Prep time includes marinating the pork chops. Chutney ingredients are below the marinade.
Provided by Ck2plz
Categories Pork
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Marinade.
- 1. Prepare the marinade one day ahead.
- 2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
- 3. Cook for 5-7 minutes
- 4. Remove from heat and let cool overnight.
- 5. Submerge pork chops in the marinade for 45 minutes.
- 6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
- Spicey Mango Chutney.
- 1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
- 2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
- 3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
- 4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
- 5. Let cook to room temperature and refrigerate for up to 6 days.
Nutrition Facts : Calories 471, Fat 22.6, SaturatedFat 8.1, Cholesterol 115.2, Sodium 14270.6, Carbohydrate 32.3, Fiber 1.3, Sugar 28.9, Protein 34.6
MANGO PORK CHOPS
Put dinner on the table in no-time when you cook these Mango Pork Chop as an entrée! Topping these pork chops with mango relish is just the right idea.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine mangos, raspberries, hot sauce and 2 Tbsp. dressing.
- Heat remaining dressing in large skillet on medium heat. Add chops; cook 5 to 7 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min.
- Spoon rice onto serving plates; top with chops, mango mixture and cilantro.
Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
MESQUITE GRILLED PORK CHOPS
This recipe comes from Weber's Big Book of Grilling. I have to admit I was skeptical when I read the list of ingredients for the paste - I just wasn't sure if I would like the flavor combinations. DH cooked these to perfection and the flavor was great. I highly recommend this recipe for grilled pork chops.
Provided by Luby Luby Luby
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place mesquite chips in water and let soak for at least 30 minutes.
- Set pork chops out at room temperature for 30 to 45 minutes before grilling.
- Combine all paste ingredients.
- Spread paste mixture on pork chops covering all sides completely using all of the mixture.
- Drain mesquite chips and place in a small disposable aluminum foil pan.
- Preheat gas grill on high until hot using both burners.
- Lift up grate on one side and place aluminum foil pan directly on fire.
- Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
- Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
- Place pork chops on grill side with no heat.
- Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
- Remove from grill, cover with foil and let rest for 5 minutes.
SMOKEY MESQUITE PORK CHOPS
This recipe was on the Durkee Grill Creations Smokey Mesquite bottle. I shop at Sam's Club and they had samples and they were so good that I had to get everything to make these. It is not on the bottle that I got the last time so I thought I would post it here. I have never used the bourbon which is optional. I also use the bone in pork chops sometimes. I have just sprinkled the seasoning over before frying and they turn out great. I have added the marinate time to the prep time. Enjoy! They recipe calls for Durkee grill creations seasoning not powder but it keeps coming up as powder.
Provided by April 7
Categories Pork
Time 1h20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine orange juice, bourbon (if using), brown sugar, and mesquite seasoning in a shallow bowl or zip lock bag.
- Add pork chops, cover or zip and marinate in refridgerator a minimum of 1 hour.
- Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.
Nutrition Facts : Calories 391.7, Fat 15.8, SaturatedFat 5.6, Cholesterol 152, Sodium 111.1, Carbohydrate 10, Fiber 0.1, Sugar 9.3, Protein 49.1
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