FABIENNE'S GRILLED CENTER CUT PORK CHOPS
This surprising combination of flavors will have your guests asking for more! Mayonnaise is substituted for oil: not only does it add its creamy texture to the marinade, but it also keeps the raging flames at bay.
Provided by Fabienne Riesen
Categories Boneless Pork Chops
Time 8h40m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, Marsala wine, basil, paprika, garlic powder, Worcestershire sauce, lemon juice, celery salt, and cayenne pepper together in a bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat grill to 400 degrees F (200 degrees C) and lightly oil the grates.
- Remove the pork chops from marinade and shake to remove excess moisture.
- Cook pork chops on the preheated grill, basting with marinade every 15 minutes, until an instant-read thermometer reads 165 degrees F (74 degrees C), 30 to 40 minutes.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 7 g, Cholesterol 68 mg, Fat 23.4 g, Fiber 2 g, Protein 24.6 g, SaturatedFat 6 g, Sodium 524.9 mg, Sugar 2.4 g
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
FABIENNE'S GRILLED CENTER CUT PORK CHOPS
This surprising combination of flavors will have your guests asking for more! Mayonnaise is substituted for oil: not only does it add its creamy texture to the marinade, but it also keeps the raging flames at bay.
Provided by Fabienne Riesen
Categories Boneless Pork Chops
Time 8h40m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, Marsala wine, basil, paprika, garlic powder, Worcestershire sauce, lemon juice, celery salt, and cayenne pepper together in a bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat grill to 400 degrees F (200 degrees C) and lightly oil the grates.
- Remove the pork chops from marinade and shake to remove excess moisture.
- Cook pork chops on the preheated grill, basting with marinade every 15 minutes, until an instant-read thermometer reads 165 degrees F (74 degrees C), 30 to 40 minutes.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 7 g, Cholesterol 68 mg, Fat 23.4 g, Fiber 2 g, Protein 24.6 g, SaturatedFat 6 g, Sodium 524.9 mg, Sugar 2.4 g
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