QUICK AND EASY GRILLED PORK CHOPS
A quick and easy way to prepare flavorful grilled pork chops.
Provided by Erin
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Season both sides of the pork chops with cayenne pepper and black pepper and lightly poke with a fork to make a few holes. Place pork in a casserole dish, pour soy sauce over top, and add garlic. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour, turning halfway through.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 158.1 calories, Carbohydrate 3.4 g, Cholesterol 49 mg, Fat 6.3 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 2.1 g, Sodium 1105.1 mg, Sugar 0.6 g
QUICK BBQ PORK CHOPS
Save some time with these Quick BBQ Pork Chops. Cook pork chops in a skillet and heat briefly in a tangy barbecue sauce for a deliciously easy dish.
Provided by My Food and Family
Categories Bbq
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cook chops in hot oil in large skillet on medium-high heat 4 to 5 min. on each side or until done (160ºF).
- Pour barbecue sauce over chops; cover. Cook on low heat until sauce is heated through.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 460 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 22 g
QUICK PULLED PORK SANDWICHES
This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
- Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
- Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.
EASY BAKED BBQ PORK CHOPS
If you love BBQ sauce, this is a tasty and easy dish to whip up when you're short on time. We like these BBQ chops with long grain rice mixed with turmeric and peas.
Provided by A. Apolskis
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 440 degrees F (227 degrees C).
- Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
- Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
- Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 189.2 calories, Carbohydrate 22.8 g, Cholesterol 36 mg, Fat 4.5 g, Fiber 0.6 g, Protein 15.4 g, SaturatedFat 1.6 g, Sodium 552 mg, Sugar 20.4 g
ZESTY GRILLED PORK CHOPS
I am going through my saved recipes that I cut out of magazines, and this is one of them I thought sounded tasty! For those that like it with a little more kick, add some cayenne pepper or red pepper flakes. Note: Time doesn't include marinating time. Update: I have now made this several times. I just love that the marinade is so quick to make and that I am able to cook it outdoors on the grill, very important here in Florida. This is such a tasty pork chop compared to fried or baked.
Provided by diner524
Categories Pork
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade and turn to coat. cover and refrigerate for 3 hours or overnight, turning once.
- Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
EASY GRILLED PORK CHOPS
Juicy grilled pork chops with the best, easy marinade is the perfect recipe to throw on the grill. Great served with simple sides for a delicious dinner.
Provided by Alida Ryder
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Whisk together olive oil, lemon juice, garlic, spices and herbs.
- Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are all covered in the the marinade. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
- Preheat an outdoor grill for at least 5 minutes on the highest setting. Add the pork chops then cook for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes.
- Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 216 kcal, Carbohydrate 2 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
EASY GRILLED PORK CHOPS
Steps:
- Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
- Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
- Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!
JUICY GRILLED PORK CHOPS
These grilled pork chops are THE BEST ever. They're easy to make, flavorful, and always juicy. Coat them with a wet rub made from pantry-staple spices then pop them on the BBQ for 14 minutes and dinner is ready!
Provided by Kristen Stevens
Categories Dinner
Time 24m
Number Of Ingredients 6
Steps:
- Preheat your grill to medium-high. If you have a BBQ Mat, use it as it will help keep your BBQ clean.
Nutrition Facts : ServingSize 1 well seasoned pork chop, Calories 351 kcal, Carbohydrate 4 g, Protein 29 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 90 mg, Sodium 650 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g
GRILLED PORK CHOPS WITH SIGNATURE SWEET RUB
This grilled pork chops recipe is an absolute stunner and the perfect food for adults and kids alike. The homemade dry rub comes together quickly with ingredients you've likely got in your spice cupboard and is an awesomely tasty combination of savory and sweet.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- Make the rub. Combine all ingredients for the rub in a small bowl and set aside.
- Preheat. Allow the grill to preheat to medium-high heat (around 400 degrees F) for two-zone cooking (one direct heat side and one indirect heat side).
- Season. Season the pork chops with Sweet Rub on all sides and press the rub into the meat.
- Sear. Place the chops on the hottest part of the grill and sear for 2-3 minutes on each side.
- Finish grilling. Move the chops to the indirect heat side of the grill and continue cooking for an additional 5-6 minutes per side until the internal temperature of the pork chops reaches 145 degrees F.
- Rest and serve. Remove the chops from the grill and allow them to rest for 5-6 minutes before slicing.
Nutrition Facts : Calories 225 kcal, Carbohydrate 3 g, Protein 30 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 90 mg, Sodium 67 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SIMPLE MARINATED GRILLED PORK CHOPS
This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 362 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 695mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 37g protein.
QUICK AND EASY GRILLED PORK CHOPS (OR CHICKEN)(3 INGREDIENTS)
I have a good friend who fixes these for church potluck dinners. He gets up early to make a large pan and he never has any leftover. So easy and cheap! I toss everything in a ziploc bag the night before, and they will fall apart when cooked. These can be placed in a ziploc bag with the dressing marinade and frozen, then simply defrost overnight in the refrigerator and cook as usual.
Provided by foxysnana
Categories Pork
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place the pork chops or chicken into a large ziploc bag or bowl with a lid (not a metal container).
- Pour salad dressing in the bag or bowl.
- Marinate at least 4 hours or overnight, turning the bag or shaking up the bowl 3 or 4 times.
- (I do the overnight marinade in a bag).
- Place the chops on a hot grill and cook until juices run clear.
- Baste these with butter as they cook so they stay tender.
- Serve with your favorite BBQ sides.
Nutrition Facts : Calories 871.8, Fat 73.2, SaturatedFat 25.6, Cholesterol 198.3, Sodium 1466.5, Carbohydrate 11.8, Sugar 9.4, Protein 41.9
QUICK-BRINED GRILLED PORK CHOPS WITH TREVISO AND BALSAMIC GLAZE
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Vinegar Pork Chop Brine Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
- Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
- Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
- Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
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- Pour the water, salt, sugar and one sprig of rosemary into a small pot and heat over high heat on the stove. Save the other sprig of rosemary until later.
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- Soak your wood chips in water for 15 minutes. Using a large piece of aluminum foil wrap up your soaked wood chips. Make a long narrow packet (about an 8x4" packet, see photos below). Also, be very careful when you are wrapping up the chips not to poke holes in the sides or bottom because we want the smoke to come out of the top. Cut 4 evenly spaced slits in the top of the packet.
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