Zesty Grilled Pork Chops Food

ZESTY GRILLED PORK CHOPS

Steps:

• Preheat grill to med heat.
• Pierce both sides of chops several times with a fork.
• Place in a shallow dish.
• Combine dressing and mustard.
• Pour half of dressing sauce mixture over dish
• Refridgerate for at least 15 minutes to marinate.
• Grill chops 7 - 8 min per side or until chops are cooked through (160 degrees).
• Brush occasionally with reserved dressing mixture.

ZESTY GRILLED CHOPS

Steps:

• In a large resealable plastic bag, combine first five ingredients; reserve 1/3 cup mixture for brushing over chops. Add pork chops to bag; seal bag and turn to coat. Refrigerate overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes per side. Brush occasionally with reserved soy mixture during the last 5 minutes. Let stand 5 minutes before serving.

ZESTY PORK CHOPS AND GRILLED VEGETABLES

Steps:

• Preheat grill to medium heat. Pierce both sides of chops several times with fork; place in shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over chops; cover dish.
• Refrigerate at least 15 min. to marinate. Set remaining dressing mixture aside for later use. Remove chops from marinade; discard marinade.
• Grill chops and vegetables 7 to 8 min. on each side or until chops are cooked through (160ºF) and vegetables are crisp-tender, brushing occasionally with the reserved dressing mixture.

MISTAKENLY ZESTY PORK CHOPS

Steps:

• In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
• Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
• In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).

ZESTY GRILLED PORK CHOPS

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

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!

ZESTY PORK CHOPS

Steps:

• Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.

TANGY GRILLED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once. , Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

SPICY ORANGE GRILLED PORK CHOPS WITH SALAD

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, juice and hot sauce. Reserve 1/4 cup mixture; set aside. Place each ear of corn on separate sheet of heavy-duty foil; spread with butter. Wrap tightly with foil; grill 5 min.
• Add chops; grill 5 min. Brush chops with half of the remaining barbecue sauce mixture. Turn chops and corn; grill 4 to 6 min. or until corn is tender and chops are done (145ºF), turning corn occasionally. Brushing chops with remaining barbecue sauce mixture.
• Remove chops and corn from grill; let stand 3 min. Meanwhile, toss salad greens with dressing.
• Serve chops with reserved barbecue sauce mixture, corn and salad.

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.