Spice Rubbed Pork Chops With Grilled Zucchini Food

SPICE-RUBBED PORK CHOPS WITH GRILLED ZUCCHINI

Steps:

• In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
• Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.

GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA

Steps:

• Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
• When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
• Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
• Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.

MOROCCAN SPICE RUBBED PORK CHOPS

Steps:

• In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
• Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

GRILLED SPICE-RUBBED PORK CHOPS WITH PEACH GLAZE

Steps:

• Preheat grill to medium-high heat.
• In a small bowl, combine spices (ginger, paprika, garlic powder, cumin, salt and pepper). Rub mixture over both sides of pork chops. Allow to dry-marinate for 20-30 minutes at room temperature.
• Grill pork chops for 7-10 minutes on each side or until cooked thoroughly (or juices run clear when pricked with a fork).
• Remove pork chops to a serving platter. Top each pork chop with 1 tbs. peach jam (or preserves) and allow to melt. Garnish with fresh peach slices if desired.

GRILLED PORK CHOPS WITH HERB RUB

Steps:

• To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
• Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
• When the brine is cold, add the chops.
• Refrigerate for at least 4 hours, but no more than 6.
• Remove the chops from the brine, dry completely with paper towels.
• Discard the brine.
• In a small bowl, combine the rub ingredients and mix well.
• Lightly rub the mixture into both sides of each pork chop.
• If using a gas grill, set one side on low, the other medium high.
• If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
• When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
• Sear the chops over the hot area for about 1 1/2 minute.
• per side, then move them to the less hot areas.
• Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
• (about 3 minutes more per side).
• Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
• NOTE: You could cook this chops inside in a frying pan.
• Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.

BONELESS PORK CHOPS WITH SPICY RUB

Steps:

• In a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. Rub the mixture evenly over the pork chops. Cover and refrigerate for 15 minutes.
• Heat broiler. Broil pork chops for 5-6 minutes on each side, until browned and cooked through. Or you could also bake the chops at 375 degrees for 20-25 minutes or till done. Serve immediately, with 2 wedges of lime for each chop.

QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB

Steps:

• Grind fennel in a spice grinder.
• Mix all ingredients in a bowl except sugar.
• Place in a cold sauté pan.
• Turn heat to medium and heat/toast spices just until fragrant.
• DO NOT BURN.
• Remove from pan allow to cool to room temperature and add the sugar.
• Set aside.
• (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
• Pour into a two gallon zip lock type bag and add the chops.
• (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
• Refrigerate for about an hour, turning occasionally.
• Remove chops from brine and pat dry with paper towels.
• Coat with spice mixture and massage into the meat.
• Allow to sit with rub while preparing the grill.
• Prepare Grill to very hot.
• (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
• Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
• Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
• (Internal temp will rise to about 145 degrees) Serve.