Grilled Bone In Pork Chop With Beurre Blanc Sauce Recipe 465

BONE-IN PORK CHOP & BEURRE BLANC SAUCE

Steps:

• In a heavy cast iron skillet on medium high heat, put oil and butter. Salt and pepper both sides of each pork chop and pat into the meat. Put chop(s) in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times. When done, remove the chops to a plate and set aside. Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce. Beurre Blance Sauce: Put shallots in skillet and caramelize 3-5 minutes on low heat. Add vinegar and wine to deglaze skillet. Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount. You now have a concentrated flavor. Start whisking in the cold butter, one cube (or tablespoon) at a time. Stir and whisk. When completely melted, add the next tablespoon until all are incorporated in the sauce. When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop. This is a delicate (and rich!) sauce; do not let it sit.

GRILLED BONE-IN PORK CHOPS

Steps:

• Stir together water, honey, vinegar, crushed red pepper and 4 teaspoons of the salt in a small bowl until honey and salt are dissolved. Place pork chops and water mixture in a zip-top plastic bag; seal and refrigerate 1 hour.
• Preheat a grill or grill pan to high (450 degrees F to 500 degrees F). Remove chops from bag; discard marinade and pat chops very dry with paper towels. Drizzle chops evenly with oil on both sides; sprinkle with black pepper and remaining 1/2 teaspoon salt.
• Place chops on oiled grates; grill, covered, until a thermometer inserted in thickest portion of meat registers 140 degrees F, about 4 minutes per side. Remove from grill; let rest 5 minutes.

GRILLED BONE-IN PORK CHOPS

Steps:

• Prepare a grill for high heat. Whisk together the oil, rosemary and a pinch each of salt and pepper.
• Slice the apple horizontally into 1/4-inch-thick slices; brush the slices with the oil mixture and grill, covered, until grill marks appear about 1 minute per side.
• Brush the chops with the oil mixture and grill, covered, for 1 minute; rotate the chops a half-turn without flipping, and grill, covered, for 1 minute more. Flip the chops and grill, covered, 1 minute; rotate and grill, covered, 1 minute more. Transfer the chops to a plate, cover with foil and let rest for 5 minutes before serving with the apple slices as garnish.

GRILLED BONE IN PORK CHOP WITH BEURRE BLANC SAUCE RECIPE - (4.6/5)

Steps:

• In a heavy cast iron skillet on medium high heat, put oil and butter. Salt and pepper both sides of each pork chop and pat into the meat. Put chops in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times. When done, remove the chops to a plate and set aside. Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce. BEURRE BLANC SAUCE: Put shallots in skillet and caramelize 3-5 minutes on low heat. Add balsamic vinegar and wine to deglaze skillet. Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount. You now have a concentrated flavor. Start whisking in the cold butter, one cube (or tablespoon) at a time. Stir and whisk. When completely melted, add the next tablespoon until all are incorporated in the sauce. When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop. This is a delicate (and rich!) sauce; do not let it sit.

GRILLED PORK CHOPS WITH CLASSIC BARBECUE SAUCE

Steps:

• Make the barbecue sause:
• heat the oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes. Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
• Light the grill. Season the pork chops with salt and pepper and brush with the cooled barbecue sauce. Grill them, basting often, 5-7 minutes. Turn over and continue grilling and basting until the chops are done, 5-7 minutes longer.

ULTIMATE GRILLED PORK CHOPS

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.

GRILLED PORK CHOPS WITH SMOKIN' SAUCE

Steps:

• In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving., Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops., Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.