GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE
Steps:
- Preheat a grill pan to medium-high.
- In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
- Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.
SMOKY GRILLED PORK STEAKS WITH "MAGIC DUST"
Provided by Mike Mills
Categories Mustard Onion Pork Marinate Sauté Dinner Apple Bacon Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 28
Steps:
- For magic dust:
- Mix ingredients in jar; seal.
- Do ahead: Can be made 2 months ahead. Store at room temperature.
- For barbecue sauce:
- Heat large saucepan over medium-low heat. Add bacon and sauté until golden, about 4 minutes. Add onion, apple, and garlic. Sauté 4 minutes. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool. Transfer to bowl, cover, and chill.
- Do ahead: Can be made 1 week ahead. Keep chilled.
- For pork:
- Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.
- For final grilling:
- Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.
- Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.
- Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and sauce begins to caramelize, occasionally turning and brushing with more sauce, about 8 minutes. Slice pork and serve.
BBQ PORK STEAKS WITH SMOKY CORN
A quick and easy midweek meal ready in under 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 7
Steps:
- Boil a large pan of water for the corn. Make a sauce by mixing the ketchup, sugar and vinegar with half the paprika. Heat a non-stick frying pan, then brown the pork for 3-4 mins on each side. Spoon over the sauce halfway through cooking and turn the steaks in it until the pork is cooked through and sticky.
- Meanwhile, tip the corn into the boiling water and cook for 5-8 mins until tender. Stir the remaining paprika into the butter in a heatproof bowl and microwave on High for 15-20 secs until the paprika is sizzling in the melted butter (alternatively, just melt the smoky butter in a small pan). Drain the corn, brush over the butter, then serve with the sticky pork steaks and a green salad.
Nutrition Facts : Calories 320 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.88 milligram of sodium
GRILLED PORK STEAKS RECIPE
Pork steak makes sense for anyone with a passion for barbecue as it uses the same primal cuts of meat involved in preparing pulled pork. This recipe covers everything you need to know to make a quality pork steak, except for quantifying the number or weight of the steaks to be cooked.
Provided by cavetools
Categories Main Course
Number Of Ingredients 9
Steps:
- Brine the pork steaks within a mixture of dark cola, clear cola, apple juice, kosher salt and just enough water to fill your brining vessel.
- Allow them to brine for several hours, up to 3 days if you feel like it.
- Rinse off the brine from the steaks, pat them as dry as possible and then lay them out on a tray.
- Sprinkle the meat with either salt and pepper or the rub.
- Sear each steak over direct heat, roughly 10 minutes per side.
- Dab sauce onto one side of the steak, flip it over and apply sauce to the reverse side.
- Feel free to repeat this step if you love sauce.
- Close up every vent in your grill, allow the sauce to set into the steaks for 5 minutes and then take them out of the grill.
- Allow the steaks to rest between 5 and 10 minutes before you do any cutting.
Nutrition Facts : Calories 169 kcal, ServingSize 438 g
TERIYAKI GRILLED PORK STEAKS
Plan ahead the steaks need to marinade for 8-24 hours (24 hours is even better!) I made these on my indoor grill they are very good, they could also be broiled in the oven and of coarse an outdoor grill. If you can fit a few more pork steaks in the marinade then go ahead! This marinade will also work well for pork tenderloins and cubed pork for kabobs.
Provided by Kittencalrecipezazz
Categories Pork
Time 8h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
- Using a fork poke holes all over in the pork steaks.
- Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
- Place the bag into a large bowl to prevent any leaks.
- Cover and refrigerate for 8-24 hours turning occasionally.
- When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
- Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).
MANDARIN GRILLED PORK STEAKS
The first time these steaks hit my grill, one of my next-door neighbors came over to the fence to inquire where the wonderful smell was coming from. Let me tell ya, these are so easy and scrumptious! This is my favorite way to eat pork steaks. NOTE: Marinade time isn't included in the "time to make."
Provided by Cream Puff
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well.
- Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
- Refrigerate at least 2 hours up to overnight, turning meat occasionally.
- Prepare outdoor grill.
- Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
- Baste the steaks frequently with marinade while cooking.
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- Mix ingredients in jar; seal. DO AHEAD: Can be made 2 months ahead. Store at room temperature.
- Heat large saucepan over medium-low heat. Add bacon and sauté until golden, about 4 minutes. Add onion, apple, and garlic. Sauté 4 minutes. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool. Transfer to bowl, cover, and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.
- Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust. DO AHEAD: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.
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