ULTRA JUICY GRILLED BBQ PORK CHOPS
30-minute, super tender, tasty, savory grilled pork chops with easy homemade BBQ sauce. Finger-licking-good and amazingly juicy, prepare for these pork chops to become your go-to for all the cookouts.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- In a medium sauce pan over medium heat, combine all ingredients for the bbq sauce. Bring to a boil, reduce to low and simmer for 5 minutes, stirring throughout. Reduce from heat and set aside.
- Preheat grill to medium and oil the grates.
- Season pork chops generously with salt and pepper on both sides.
- Place pork chops on the grill, cook for 2-3 minutes, then turn over and brush bbq sauce all over the tops and sides of the pork chops. Cook another 5-7 minutes, then turn and brush bbq sauce all over the tops and sides again.
- Cook 5-7 minutes longer until internal temperature reaches 140 degrees F or there is no longer any pink in the center. Allow to rest on a plate or cutting board - covered - for at least 5 minutes before serving - this is KEY to keeping the pork chops nice and juicy.
- Serve with remaining bbq sauce. Enjoy!
Nutrition Facts : Calories 288 kcal, Carbohydrate 37 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 746 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE
Pork chops are cool again and this version is addictive and ready in 15 minutes.
Provided by terryhongzs
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g
PAN GRILLED PORK CHOPS
These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author.
Provided by PanNan
Categories Pork
Time 46m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the salt, thyme and pepper on the pork chops.
- Let sit on counter top for 30 minutes.
- Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until medium hot.
- Place chops in the pan, placing them so they don't touch each other.
- Cook each side slowly (lower heat if necessary) until nice and golden brown on each side.
- This will take about 4 minutes per side.
- Cover the pan with a tight fitting lid.
- Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops.
- After removing chops, you can de-glaze the pan with a little water, wine or broth and a touch of butter and serve as a sauce.
Nutrition Facts : Calories 370, Fat 21.4, SaturatedFat 6.4, Cholesterol 137.3, Sodium 691.1, Carbohydrate 0.4, Fiber 0.2, Protein 41.3
EASY PAN-GRILLED PORK CHOPS WITH SPICY RUB RECIPE
Steps:
- Gather the ingredients.
- Combine seasonings-thyme, chipotle chili powder, chili powder, Cajun seasoning, salt, and pepper-and cover pork thoroughly. Let the chops stand at room temperature for about 10 to 15 minutes.
- Coat the grill pan or broiler rack with olive oil.
- Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.
- Turn and grill for 6 to 8 minutes longer-until chops are cooked through.
- Cook time depends on the thickness of chops, but check to make sure meat is at least 145 F in the center of the thickest chop. Use an instant-read thermometer to check the internal temperature of the chops.
- Serve with potatoes and a leafy green vegetable or salad.
Nutrition Facts : Calories 96 kcal, Carbohydrate 0 g, Cholesterol 22 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, Sodium 291 mg, Sugar 0 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SWEET BARBECUED PORK CHOPS
I often prepare a double recipe of these tangy bbq pork chops, then freeze half to keep on hand. They're so easy and taste so fresh, family and friends never guess this quick entree was frozen! -Susan Holderman, Fostoria, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.
Nutrition Facts : Calories 282 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 533mg sodium, Carbohydrate 41g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
BARBECUED PORK BELLY
If you love pulled pork, you'll love this barbecued pork belly. Fans of spare ribs will enjoy it too and all the meat benefits from a rich, sticky BBQ sauce
Provided by Barney Desmazery
Categories Main course
Time 7h40m
Number Of Ingredients 16
Steps:
- If you have time, season the pork all over with 2 tbsp sea salt a few hours before cooking - this acts as a dry brine but it isn't essential. If you don't have time, simply salt the pork all over. To make the rub, toast the peppercorns, cumin seeds and fennel seeds in a dry, hot pan, then grind them with the bay leaves. Mix thoroughly with the other rub ingredients. Will keep in an airtight container for one week.
- Set a lidded barbecue up for indirect cooking with a foil drip tray (see tip below) on the coal-free side. Light the coals and wait for them to die down to ashen. Put the lid on, then arrange the vents so a small stream of air is coming through. The temperature should be around 110C - stick a probe into the lid vent to get a reading if your barbecue doesn't have a thermometer.
- Pack the rub all over the pork. Throw a few new coals on the barbecue, add a good scattering of woodchips on top, then put on the grate. Sit the pork bone-side down over the drip tray and put on the lid, with the vents over the pork. Leave the pork to cook for 5-6 hrs, topping up with more woodchips and coals a few times during the smoking. After the initial blast, you want a slight, steady stream of smoke coming out of the vent.
- While the pork is smoking, make the BBQ sauce by mixing all the ingredients together until the sugar has dissolved. This is a thin 'mop' sauce for basting. If you want it thicker, gently bubble the sauce in a saucepan for a few mins. Will keep in the fridge for one week - the further ahead you make the sauce, the better it will taste.
- When the pork reaches 85C on a cooking thermometer, brush it all over with the sauce and continue to cook. Once the sauce has glazed onto the meat, remove the pork from the barbecue and rest for a while before slicing it into rib-bone-thick chops and serving with more sauce. For an extra kick, get the barbecue going again with a layer of hot coals, then put the chops back on the barbecue with some more sauce until the exposed fat is sizzling and the sticky sauce has charred on all sides.
Nutrition Facts : Calories 560 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
More about "pan barbecued pork food"
SHEET PAN PORK TENDERLOIN | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
PORK BBQ IN A PAN - DELISH PH
From delishph.com
PAN FRIED BBQ PORK RECIPE - RECIPEYUM
From recipeyum.com.au
EASY PULLED PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PORK STEAKS IN THE OVEN - FANTABULOSITY
From fantabulosity.com
CHAR SIU (CHINESE BBQ PORK), RESTAURANT-STYLE - THE …
From thewoksoflife.com
HOW TO MAKE EASY PAN-FRIED PORK CHOPS ON THE STOVE …
From thekitchn.com
PAN-GRILLED PORK CHOPS WITH RED ONIONS | WILLIAMS …
From williams-sonoma.com
PAN GRILLED PORK CHOPS WITH CHIMICHURRI SAUCE - EASY …
From easyanddelish.com
AMAZON.COM: BARBECUE GRILL PAN
From amazon.com
BARBECUE PORK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BARBECUE PORK BUNS - BAKE FROM SCRATCH
From bakefromscratch.com
HOW TO COOK PORK | TIMES AND TEMPERATURES | ONTARIO PORK
From ontariopork.on.ca
RIBS IN THE OVEN: HOW TO MAKE JUICY, TENDER BAKED RIBS - TASTE OF …
From tasteofhome.com
60 PORK SKILLET DINNER RECIPES TO MAKE TONIGHT - TASTE OF HOME
From tasteofhome.com
ALLRECIPES
ASADA: THE TRUE ESSENCE OF MEXICAN BARBECUE - BBC TRAVEL
From bbc.com
BARBECUED PORK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love