Peppery Garlic Chops Food

ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
• Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
• Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

GARLIC PEPPER PORK CHOPS

Steps:

• Combine all ingredients in a self-sealing plastic bag large enough to hold chops.
• Marinate pork in mixture 30 minutes.
• Prepare medium-hot coals in grill bed.
• Remove pork from marinade, place 5 inches over coals and grill for 12-15 minutes, turning once and basting with marinade.

SKILLET PEPPER AND GARLIC PORK CHOPS

Steps:

• Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
• Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PEPPERY GARLIC CHOPS

Steps:

• Combine all ingredients in a large self-sealing plastic bag. (large enough to hold chops). Marinate chops in the garlic pepper mixture for about 30 minutes.
• Heat cast iron skillet (or heavy skillet with enough olive oil to just coat the pan.
• Remove pork from the marinade and place into skillet. Cook for about 20 to 30 minutes, until the pork is fully cooked and the outsides are browned.
• Baste with marinade during cooking, if desired.

ONION-AND-PEPPER PORK CHOPS

Steps:

• Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
• Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
• Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

GARLIC & PEPPER LAMB CHOPS

Steps:

• Clean lambchops of excess fat. Cut into halfs. Wash in warm water.
• Pat dry with thick tissue paper.
• In a Mixing bowl, add both Oil's, Garlic, Pepper and Rock Salt. Mix well.
• Take Lambchops and mixture on both sides.
• Repeat same until all lambchop are covered well.
• Put all Lambchops in Mixing bowl. Leave aside for 2 hours in refrigerator.
• Grill cook on electic grill or outdoor BBQ to your liking. Baste meat with excess marinate during grilling.
• Serve Hot.