Blackberry Glazed Grilled Pork Chops Recipes

BLACKBERRY GLAZED GRILLED PORK CHOPS

Steps:

• Turn your grill on!! If you don't know how to light it, I can't help you.
• Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
• While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
• Let the sauce begin to mix together, stirring frequently to make sure it doesn't burn on the bottom.
• Turn heat to low and let the sauce simmer for about 3-5 minutes.
• Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you'll just use them to top your chops off later).
• Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
• Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
• Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
• Then eat until your cry. So delicious.

BLACKBERRY GLAZED GRILLED PORK CHOPS

Steps:

• Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt. Let the sauce begin to mix together, stirring frequently to make sure it doesn't burn on the bottom. Turn heat to low and let the sauce simmer for about 3-5 minutes. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you'll just use them to top your chops off later). Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total). Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up..

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

GLAZED SWEET AND SOUR GRILLED PORK CHOPS

Steps:

• Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
• Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt.
• When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time.
• Bring any remaining glaze to a boil. Serve warm glaze with pork chops.

GLAZED GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
• Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

BLACKBERRY-SAUCED PORK CHOPS

Steps:

• In a small saucepan, combine spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from heat., Sprinkle pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 5-7 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with sauce and blackberries.

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
• Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
• Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
• Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
• Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
• Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

BLACKBERRY GLAZED GRILLED PORK CHOPS

Steps:

• Directions: Heat a small saucepan over medium-heat and add blackberries, balsamic vinegar, water, and a pinch of sea salt. Stir frequently. Reduce heat to low and let sauce simmer 3-5 minutes. While cooking, place raw pork chops on a plate and sprinkle cinnamon, thyme, sea salt and pepper on both sides of the pork chops. Freezing Directions: Let cool. Place sauce in indicated number of quart freezer bags. Place pork chops in indicated number of gallon freezer bags. Tape bags together, label and freeze flat. To serve: Thaw. Prehat grill. Pour a small amound of the blackberry mixture in a bowl and use that to glaze one side of pork chops. Place glazed side down on grill and cook 5-7 minutes. Glaze other side, flip, and cook another 5-7 minutes. When pork chops are cooked through, plate and top with remaining blackberry sauce (warm or cold).

PORK CHOPS WITH BLACKBERRY SAUCE

Steps:

• Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic and mustard. Bring to a boil. Combine cornstarch and steak sauce until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

BLACKBERRY GLAZED PORK TENDERLOIN

Steps:

• Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
• Heat large nonstick skillet over medium-high heat until hot.
• Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
• Add half of pork slices; sprinkle with half of thyme and half of salt.
• Cook 2 minutes; turn and cook 1 minute on other side.
• Remove pork from skillet and set aside.
• Repeat with remaining pork, thyme and salt.
• Add blackberry mixture to skillet and bring to a boil over high heat.
• Add reserved pork slices, discarding any accumulated juices.
• Cook about 5 minutes, turning constantly, until pork is richly glazed.

BLACKBERRY PORK CHOPS

Steps:

• Sprinkle both sides of pork with steak seasoning. ** please note...just SPRINKLE the pork with seasoning...don't rub it in, don't coat it..just SPRINKLE !**
• Cook on grill for 8-10 minutes or until done.
• In saucepan, combine remaining ingredients (EXCEPT FRESH BERRIES) and bring just to a boil, stirring occasionally.
• Pour sauce over pork to serve, garnishing with fresh blackberries if desired.