Boneless Pork Chops With Spicy Rub Recipes

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PORK RUB RUBBED AND BAKED PORK CHOPS



Pork Rub Rubbed and Baked Pork Chops image

Quick pork rub brings the flavor to these oven-baked pork chops.

Provided by Ron Perry

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
6 pork chops

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
  • Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g

BONELESS PORK CHOPS WITH SPICY RUB



Boneless Pork Chops With Spicy Rub image

Make and share this Boneless Pork Chops With Spicy Rub recipe from Food.com.

Provided by nemokitty

Categories     Pork

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 pork chops, boneless
1 lime, cut into 8 wedges

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.

SPICE-RUBBED GRILLED PORK CHOPS



Spice-Rubbed Grilled Pork Chops image

Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

Provided by Cheryl Alters Jamison

Categories     Pork     Marinate     Fourth of July     Quick & Easy     Father's Day     Spice     Summer     Grill/Barbecue

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Pork Chop Willy's Grilling Rub
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

Steps:

  • At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
  • Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
  • Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
  • Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

BAKED PORK CHOPS WITH HOT AND SPICY SEASONING



Baked Pork Chops with Hot and Spicy Seasoning image

Pair with Gallo® Family Vineyards White Zinfandel.-Taste of Home Cooking School

Provided by Taste of Home

Time 35m

Yield 4-6 servings.

Number Of Ingredients 14

1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon paprika
4 to 6 bone-in pork loin chops (1 inch thick)
1 egg
1/2 cup milk
3/4 cup cornflakes, crushed
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs

Steps:

  • In a small bowl, combine the first eight ingredients; rub over both sides of pork chops. Cover and refrigerate 1-4 hours., Place a baking sheet in a 375° oven for 15 minutes. Meanwhile, in a shallow dish, beat egg and milk. In another shallow dish, combine cornflake crumbs, cheese and bread crumbs. Dip pork into the egg mixture, then into the crumb mixture., Remove the baking sheet from the oven and coat with cooking spray. Place chops on the sheet; bake for 15 minutes. Turn and bake for 10 additional minutes or until meat is no longer pink.

Nutrition Facts :

GRILLED PORK CHOPS WITH INDIAN SPICE RUB



Grilled Pork Chops With Indian Spice Rub image

Grilled pork chops are delicious, but the marriage between the open flame and Indian-inspired spices takes this dish to another level.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 38m

Yield 6

Number Of Ingredients 14

6 bone-in pork loin chops (about 1 inch thick)
1 tablespoon/15 mL cumin (ground)
1 tablespoon/15 mL brown sugar
2 dried chilies
1 teaspoon/5 mL whole cloves
1 teaspoon/5 mL coriander seeds
1/2 teaspoon/2.5 mL curry powder
1/2 teaspoon/2.5 mL cardamom powder
1/2 teaspoon/2.5 mL onion powder
1/2 teaspoon/2.5 mL black peppercorns
1/2 teaspoon/2.5 mL mustard seeds
1/2 teaspoon/2.5 mL cinnamon (ground)
1/4 teaspoon/1.25 mL garlic powder
1 teaspoon/5 mL kosher salt

Steps:

  • Gather the ingredients.
  • Place chiles, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
  • Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto​ the grill.
  • To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about 2 layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for 2 minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.
  • Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After the meat has had a chance to rest, serve immediately with your favorite side dishes.
  • Enjoy.

Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 232 mg, Sugar 2 g, Fat 3 g, ServingSize 6 pork chops (6 servings), UnsaturatedFat 0 g

SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE



Sauteed Spice Rubbed Pork Chops with Pan Sauce image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

4 (1 1/4 to 1 1/2-inch) thick center-cut loin pork chops, either rib or T-bone, trimmed
1 tablespoon olive oil
2 tablespoons paprika, preferably Hungarian
1 tablespoons chile powder, preferably Gebhardt
1 to 2 teaspoons cayenne pepper (optional)
2 tablespoons granulated garlic, or garlic powder
2 tablespoons light or dark brown sugar
1 tablespoon ground cumin
1 tablespoon dry mustard, preferably Colman's
1 teaspoon ground sage
1 teaspoon dried oregano
1/4 cup salt
1 tablespoon freshly ground pepper
2 teaspoons finely chopped garlic
1/2 cup dry white wine or dry vermouth
1/2 cup chicken or beef stock
1 teaspoon chopped fresh herbs, such as sage, rosemary, thyme, savory, or dill (or 1/2 teaspoon dried)
Salt and freshly ground black pepper to taste

Steps:

  • Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
  • Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
  • In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
  • Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
  • To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce

EASY PAN-GRILLED PORK CHOPS WITH SPICY RUB RECIPE



Easy Pan-Grilled Pork Chops With Spicy Rub Recipe image

These great-tasting spicy pork chops are enhanced with a savory rub, then broiled or pan-grilled to perfection.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 25m

Number Of Ingredients 8

4 to 6 pork chops (boneless)
1/2 teaspoon thyme
1/4 teaspoon chipotle chile powder (or other red pepper)
1/2 teaspoon chili powder
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt
1/8 teaspoon fresh black pepper (or to taste)
2 tablespoons extra virgin olive oil (to coat grill or rack)

Steps:

  • Gather the ingredients.
  • Combine seasonings-thyme, chipotle chili powder, chili powder, Cajun seasoning, salt, and pepper-and cover pork thoroughly. Let the chops stand at room temperature for about 10 to 15 minutes.
  • Coat the grill pan or broiler rack with olive oil.
  • Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.
  • Turn and grill for 6 to 8 minutes longer-until chops are cooked through.
  • Cook time depends on the thickness of chops, but check to make sure meat is at least 145 F in the center of the thickest chop. Use an instant-read thermometer to check the internal temperature of the chops.
  • Serve with potatoes and a leafy green vegetable or salad.

Nutrition Facts : Calories 96 kcal, Carbohydrate 0 g, Cholesterol 22 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, Sodium 291 mg, Sugar 0 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SWEET-AND-SPICY PORK CHOPS



Sweet-and-Spicy Pork Chops image

Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly at the same time as their vegetable sides? Park your pan in the oven before you turn it on, so it's already hot when you add the ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 10

4 small Kirby or Persian cucumbers, cut into 1/2-inch pieces
1/4 cup distilled white vinegar
1/2 cup coarsely chopped fresh cilantro, plus more for serving
Kosher salt and freshly ground pepper
1/4 cup apricot jam
3 tablespoons sambal oelek or chili-garlic sauce
1 head broccoli (12 ounces), cut into large florets
3 small sweet potatoes, scrubbed and cut into 1-inch wedges
1/4 cup vegetable oil, plus more for drizzling
4 bone-in pork chops (each 1 inch thick), preferably rib end

Steps:

  • Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
  • Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
  • Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.

PORK CHOPS WITH CORIANDER-CUMIN SPICE RUB



Pork Chops with Coriander-Cumin Spice Rub image

Categories     Pork     Cilantro     Coriander

Yield Makes 2 servings

Number Of Ingredients 6

1 tablespoon cumin seeds, toasted and coarsely ground
1 tablespoon coriander seeds, toasted and coarsely ground
3 garlic cloves, finely chopped
2 (3/4-inch-thick) pork chops
2 tablespoons coarsely chopped fresh cilantro
Garnish: lime wedges

Steps:

  • Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
  • Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
  • Serve pork chops sprinkled with cilantro. Recipe may be doubled to serve 4.

SPICE-RUBBED PORK CHOPS



Spice-Rubbed Pork Chops image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 3

4 bone-in loin pork chops (about 10 ounces each)
2 tablespoons All-Around Spice Rub
1 tablespoon safflower oil

Steps:

  • Heat a large cast-iron skillet over high heat. Rub pork chops on both sides with spice rub. When skillet is hot, add oil, swirling to coat bottom of pan. Add pork chops, and cook until golden brown and just cooked through, 3 to 5 minutes per side, depending on the thickness of the pork chops.

SWEET AND SPICY PORK CHOPS



Sweet and Spicy Pork Chops image

My husband used to get home from work before me, and one evening, he cooked this for dinner. We've used the same recipe ever since. It's delicious. -Kathy Kirkland, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons brown sugar
1 tablespoon finely chopped onion
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon prepared mustard
2 boneless pork loin chops (4 ounces each)
Dash salt and pepper

Steps:

  • Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 137mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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From recipes.servegame.org


BONELESS PORK CHOPS (WITH HONEY GARLIC SAUCE!) - RASA MALAYSIA
2022-05-25 Mix all the ingredients in the Honey Garlic Sauce together. Stir to combine well. Heat up a cast-iron skillet (preferred) on high heat. Add the vegetable oil and 1 tablespoon of the butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each, or until the surface turns brown.
From rasamalaysia.com


GRILLED BONELESS PORK CHOPS - GIMME SOME GRILLING
2019-04-24 Instructions. Preheat grill to 350 degrees. Mix rub ingredients together in small bowl. Sprinkle pork chops with rub and massage into meat on both sides. Let pork chops rest for 5 minutes. Place on grill and grill 6-8 minutes on each side. Remove from grill when pork reaches and internal temp of 145 degrees.
From gimmesomegrilling.com


BONELESS PORK CHOP RECIPES SPICY - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Boneless Pork Chop Recipes Spicy are provided here for you to discover and enjoy Boneless Pork Chop Recipes Spicy - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


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