Glazed Double Cut Pork Chops Recipes

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EASY GLAZED PORK CHOPS RECIPE BY TASTY



Easy Glazed Pork Chops Recipe by Tasty image

Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 thick-cut pork chops
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons brown sugar
olive oil, for frying

Steps:

  • In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
  • Rub the pork chops in the spices generously.
  • Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
  • Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
  • Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams

STUFFED DOUBLE-CUT PORK LOIN CHOPS



Stuffed Double-Cut Pork Loin Chops image

Provided by Guy Fieri

Time 3h10m

Yield 4 servings

Number Of Ingredients 29

4 bone-in, double-cut loin chops (3 to 4 pounds total)
5 cups water
1/4 cup kosher salt
1 tablespoon fresh cracked black pepper
3 tablespoons Dijon mustard
1 tablespoon dried sage
1 tablespoon granulated garlic
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced pancetta
6 cups cremini mushrooms, very thinly sliced
Salt and fresh cracked black pepper
1/4 cup minced shallots
1 teaspoon minced fresh sage leaves
1/2 cup shredded fontina cheese
1 teaspoon Italian seasoning
1 teaspoon fresh cracked black pepper
3/4 cup panko breadcrumbs
1/2 cup flour
2 eggs
2 tablespoons olive oil
1/4 cup bacon fat
1/4 cup minced shallots
1 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons plain yogurt
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped Italian flat-leaf parsley, for garnish

Steps:

  • For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
  • For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
  • Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
  • Preheat the oven to 350 degrees F.
  • For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
  • Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
  • In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
  • For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
  • Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

DOUBLE-CUT PORK CHOPS WITH GARLIC BUTTER



Double-Cut Pork Chops with Garlic Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup kosher salt
1 tablespoon black peppercorns
1 cup sugar
4 sprigs rosemary
4 bay leaves
3 tablespoons plus 1 teaspoon juniper berries
5 tablespoons fennel seeds
1 head garlic, halved crosswise
4 double-cut bone-in pork rib chops (2 inches thick; about 5 pounds total)
Freshly ground pepper
1 head garlic
Extra-virgin olive oil, for drizzling and brushing
4 tablespoons unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
Juice of 1/2 lemon
Kosher salt

Steps:

  • Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.
  • Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
  • Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.
  • Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
  • Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

CHARRED DOUBLE-CUT PORK CHOPS WITH BROWN SUGAR BBQ SAUCE



Charred Double-Cut Pork Chops with Brown Sugar BBQ Sauce image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
4 bone-in double-cut pork chops (about 1 pound each)
Kosher salt
Brown Sugar BBQ Sauce, recipe follows
1 1/2 cups ketchup
1 cup dark brown sugar
1 cup apple cider vinegar
1/3 cup chili powder
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
4 large cloves garlic, thinly sliced
2 knobs fresh ginger, peeled and cut into 1/4-inch-thick rounds
1 medium lemon, cut into 1/4-inch-thick slices

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, sprinkle the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook until browned, 3 to 5 minutes, then turn over and cook for an additional 3 to 5 minutes. Transfer the skillet to the center of the oven. Cook until the pork reaches an internal temperature of 150 degrees F, 25 to 30 minutes.
  • Drizzle the chops generously on both sides with the Brown Sugar BBQ Sauce. Transfer to a platter and serve with additional sauce on the side.
  • Combine the ketchup, dark brown sugar, cider vinegar, chili powder, soy sauce, Worcestershire sauce and Dijon mustard in a large pot and whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellows slightly and the flavors start to meld together, 20 to 25 minutes. Remove from the heat but keep warm.

TENNESSEE WHISKEY-GLAZED PORK CHOPS



Tennessee Whiskey-Glazed Pork Chops image

From "Cook's Country from America's Test Kitchen," episode 110, "Regional Chops." Use rib chops or center-cut chops.

Provided by DrGaellon

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup whiskey
1/2 cup apple cider (non-alcoholic)
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1/4 teaspoon vanilla extract
1/8 teaspoon cayenne pepper
2 -3 lbs center-cut pork chops (4 chops, each about 1-inch thick)
salt
black pepper
2 teaspoons canola oil
2 teaspoons cider vinegar
1 tablespoon butter, very cold

Steps:

  • In a bowl, whisk together the sauce base ingredients.
  • Transfer 1/4 cup of mixture to a zip top bag and add pork chops. Press out as much air as possible and seal the bag. Marinate no more than one hour.
  • Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper.
  • Heat a 12" skillet over medium-high flame. Add oil. When oil shimmers, add chops. Sear both sides until golden brown, 3-4 minutes per side. Transfer to a clean plate. Tent with foil to keep warm.
  • Pour remaining sauce mixture into hot skillet. Scrape up browned bits (fond) from the bottom of the pan. Reduce over medium-high heat until thickened, about 5 minutes. Whisk in remaining vinegar and juices from pork chops. Whisk in cold butter.
  • Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.

Nutrition Facts : Calories 705.2, Fat 37.3, SaturatedFat 14.1, Cholesterol 202.6, Sodium 199.2, Carbohydrate 7.2, Fiber 0.1, Sugar 6.8, Protein 63.5

GLAZED GRILLED PORK CHOPS



Glazed Grilled Pork Chops image

We've had this recipe around for some time, but just recently updated it with some new ingredients. This is also good on pork steaks and chicken.

Provided by fosterdl

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 15m

Yield 6

Number Of Ingredients 8

2 tablespoons dark brown sugar, or to taste
1 cup ketchup
1 cup mayonnaise
½ cup prepared yellow mustard
¼ cup Worcestershire sauce
1 teaspoon chili powder
⅛ teaspoon ground cayenne pepper
6 (3/4 inch thick) 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).

Nutrition Facts : Calories 599.6 calories, Carbohydrate 19.2 g, Cholesterol 120.5 mg, Fat 39.1 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 7.5 g, Sodium 1073.7 mg, Sugar 15.2 g

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

CRANBERRY GLAZED PORK CHOPS



Cranberry Glazed Pork Chops image

This main dish is simple enough for a weeknight, but the cranberries also make it a perfect choice for a Christmas dinner. It's colorful, juicy and easy. After all, it comes together in less than 30 minutes so you're out of the kitchen and with your family at the table in no time. -Roxanna Chan, Albany, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or frozen cranberries, thawed
1/3 cup water
1/3 cup sweet chili sauce
1 green onion, finely chopped

Steps:

  • Sprinkle pork chops with salt and pepper. Heat a large skillet over medium heat. Add pork chops; cook 4-6 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add cranberries, water and chili sauce. Bring to a boil; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Serve with pork chops; sprinkle with onion.

Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.

GLAZED PORK CHOPS



Glazed Pork Chops image

When I was a new mom, I needed tasty, healthy meals I could whip up fast. These juicy chops won me over. Since this is a one-pan dish, cleanup is a breeze, too. -Kristin Tanis, Hatfield, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/3 cup plus 1 tablespoon cider vinegar, divided
3 tablespoons soy sauce
3 garlic cloves, minced
1-1/2 teaspoons cornstarch

Steps:

  • In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

Nutrition Facts : Calories 224 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 754mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

PORK CHOPS WITH HONEY-BALSAMIC GLAZE



Pork Chops with Honey-Balsamic Glaze image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.

BROWN SUGAR GLAZED PORK CHOPS



Brown Sugar Glazed Pork Chops image

Sweet glazed pork chops go well with bread dressing- no gravy required!

Provided by LYNN WILLIAMS

Categories     World Cuisine Recipes     European     Greek

Yield 6

Number Of Ingredients 9

½ cup chopped celery
½ cup chopped onion
½ tablespoon butter
15 slices day-old bread, torn into small pieces
½ tablespoon Greek-style seasoning
1 (14 ounce) can chicken broth
6 pork chops
1 cup packed brown sugar
½ cup butter, melted

Steps:

  • In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
  • Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!

Nutrition Facts : Calories 584.4 calories, Carbohydrate 69.8 g, Cholesterol 109.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 25.9 g, SaturatedFat 11.9 g, Sodium 1046.9 mg, Sugar 39.3 g

HONEY-GLAZED PORK CHOPS



Honey-Glazed Pork Chops image

I tried this honey-glazed pork chop recipe and my family loved it. It was a nice change from fried and regular baked chops. It's a new family favorite.

Provided by missdap

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 4

Number Of Ingredients 5

1 serving nonstick cooking spray
4 bone-in pork loin chops
1 pinch salt and ground black pepper to taste
2 tablespoons packed brown sugar
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
  • Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
  • While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
  • Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
  • Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.3 g, Cholesterol 65 mg, Fat 5.6 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 81.7 mg, Sugar 15.2 g

BOURBON-GLAZED PORK CHOPS



Bourbon-Glazed Pork Chops image

Make and share this Bourbon-Glazed Pork Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 54m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons Bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 pork chops (bone-in, 1-inch-thick)

Steps:

  • In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
  • Cover dish or seal bag and chill 30 minutes, turning once.
  • Remove pork from marinade, reserving marinade.
  • Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
  • Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
  • Pour sauce over chop and serve.

ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 boneless pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup packed brown sugar
1/2 cup thawed orange juice concentrate
Hot cooked rice

Steps:

  • Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

Nutrition Facts :

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From emerils.com


DOUBLE ORANGE GLAZED PORK CHOPS - PAULA DEEN
Directions. In a small bowl, mix together the orange juice and marmalade. Heat the butter and vegetable oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
From pauladeen.com


BROWN SUGAR GLAZED PORK CHOPS | THE RECIPE CRITIC
2013-06-17 Instructions. In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper. Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix. Heat olive oil in a skillet over medium/high heat. After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.
From therecipecritic.com


GRILLED DOUBLE BONE-IN PORK CHOP - HELL'S KITCHEN RECIPES
1. Searing Double Bone-In Pork Chop. Preheat grill or a grill pan. Oil the grates or the pan. Add the chops and grill for 8 minutes on one side, a quick sear on the edges, 7 minutes on the other side, or until a meat thermometer registers 135°F. Move the chops to the outer part of the grill or lower the flame under the grill pan if they are ...
From hellskitchenrecipes.com


MAPLE GLAZED PORK CHOP | THICK PORK CHOPS RECIPE - NO RECIPE …
2010-10-06 The pork chop, depending on thickness, should be about 80% cooked. Take the pan off the range and put it into a 400 degree oven, the pork should be done in another 5 – 6 minutes; but it may be less. Use the firmness of meat, or a meat thermometer, to take them off the heat when the internal temperature is 140 - 145.
From noreciperequired.com


DOUBLE CRUNCHY BAKED PORK CHOPS RECIPE - RECIPELAND.COM
Adjust oven rack to the middle of the oven. Preheat the oven to 350℉ (180℃) degrees. Dissolve ¼ cup salt in 1 quart water in a medium or large bowl to create the brine. Place the chops into the brine, cover and refrigerate for at least half an hour. Rinse the chops under cold running water and pat dry thoroughly with papper towels.
From recipeland.com


OVEN GLAZED PORK CHOPS - MADE TO BE A MOMMA
2019-04-26 Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 2-6 hours. Drain and discard the marinade. Place pork chops in a 13 x 9 baking dish. Cover and bake at 350 degrees for 20 minutes. Combine the sauce ingredients; pour over chops.
From madetobeamomma.com


GRILLED MAPLE-GLAZED PORK CHOPS - GRILLSEEKER
Place chops in refrigerator for 30 minutes or up to 4 hours. Step 3: Light your grill and set up for two-zone cooking. Establish grill temperature between 225° and 250° F. Step 4: Remove pork chops from the bag, and discard any marinade that has touched the pork. Place chops on your preheated grill over indirect heat.
From grillseeker.com


DOUBLE BONE-IN SMOKED PORK CHOPS - DON'T SWEAT THE RECIPE
Set smoker temp between 225 degrees F to 275 degrees F. Maintain average temperature of approx. 250 degrees F. Place pork chops into the smoker. Add preferred wood to fire. Smoked pork chops until internal temp NEAR bone reads 145 …
From dontsweattherecipe.com


GRILLED DOUBLE-CUT PORK CHOPS, FATHER'S DAY. AND A SIDE OF
2011-06-15 4 double-cut pork chops, each about 1 lb (500g) and 1½ inches (4cm) thick. Instructions. To make the mostarda: In a large, heavy pot, combine the sugar, vinegar, ginger, garlic, and cumin. Place over low heat and bring to a simmer, stirring frequently to …
From honestcooking.com


THE BEST JUICY BROWN SUGAR BAKED PORK CHOPS
2021-09-23 Preheat your oven to 350 °F. Stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step. Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe ...
From thekitchenmagpie.com


PORK CHOPS WITH PEAR GLAZE - THERESCIPES.INFO
› pear glaze recipe › pear sauce recipe for pork › pork chop with pear sauce ... Pork chops with roasted pears, sage, onion and... hot www.yummly.com. pork chops, medium potatoes, small red onions, pears,... See more result ›› See also : Maple Glazed Pork Chops , Oven Baked Glazed Pork Chops 92. Visit site . Gorgonzola-Stuffed Pork Chops with Pears great …
From therecipes.info


DOUBLE CUT PORK CHOPS | STUBB'S - MCCORMICK
1 Set your grill up for 2 zoned cooking and medium heat. Place the hot coals on one side of the grill and leave the other side as your cool zone. Mix 1 cup Stubb’s Sticky Sweet Bar-B-Q sauce with 1 shot of your favorite bourbon and warm on the grill. Slice peaches in …
From mccormick.com


GRILLED PORK CHOPS WITH BOURBON BUTTER GLAZE - HOWTOBBBQRIGHT
2017-07-13 In a small saucepot over medium heat add butter, brown sugar, honey, bourbon, and Dijon mustard. Stir until combined and reduce by half about 8 minutes. Remove from heat and allow to cool. Place each chop on direct grilling side of grill grate. Cook for 2 minutes and twist chops 90⁰ and grill an additional 2 minutes.
From howtobbqright.com


CIDER-BRINED DOUBLE-CUT PORK CHOPS RECIPE - NICK FAUCHALD
Directions. Step 1. In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. Pour the brine into a large plastic bag ...
From foodandwine.com


JACK DANIELS GLAZED PORK CHOPS - THE MIDNIGHT BAKER
Pat pork dry with paper towels. Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes.
From bakeatmidnite.com


DINNER-FOR-TWO RECIPE: SAGE-BRINED PORK CHOPS WITH BROWN SUGAR …
2012-11-19 Flip the pork chops and spread a tablespoon of brown sugar over the surface of each chop. Immediately place the pan in the oven. Bake for 5 to 7 minutes, until the center of the chops are just barely pink and register 140°F to 145°F on an instant-read thermometer. If the brown sugar hasn't quite completely melted, run the pan under the ...
From thekitchn.com


JACK DANIELS DOUBLE KICK PORK CHOPS (WITH VIDEO)
2020-05-24 Combine ingredients (except pork chops) in a medium size bowl. Whisk to combine. Add pork chops to a gallon size resealable plastic bag. Pour marinade over pork chops. Marinate in the refrigerator for 30 minutes up to overnight. Preheat grill to medium high. Place pork chops on grill and sear on both sides.
From theslowroasteditalian.com


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