Grilled Citrus And Garlic Pork Chops Recipes

GRILLED LEMON HERB PORK CHOPS

Steps:

• In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
• Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

LEMON GARLIC PORK CHOPS

Steps:

• Prepare a grill fire to 300° with oak or hickory wood for smoke flavor.
• Cook pork chops over indirect heat with the lid closed for 10 minutes. Flip pork chops and cook until internal temperature reaches 145° with a digital thermometer.
• Remove pork chops from the grill and cover with foil while you prepare the sauce.
• Melt butter in a sauce pan with minced garlic and cook over low heat about 3 minutes.
• Remove from heat, add lemon zest, lemon juice, honey, dijon mustard, Parmesan cheese, salt, pepper and chili flakes.
• Return to burner and cook for 2- 3 minutes.
• Brush over both sides of pork chops.
• Garnish with lemon slices and chopped parsley if desired.

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

LEMON GARLIC MARINATED GRILLED PORK CHOPS

Steps:

• Whisk Marinade ingredients in a bowl (or ziplock bag). Add pork. Marinade for 1 hr minimum, 3 hours ideal, 12 hours max (Note 3).
• Take the pork out of the fridge 20 minutes before cooking.
• Shake excess marinade off (but don't wipe dry) and cook using preferred method. Pictured in post served with Minted Yoghurt - see notes!

BASIL-GARLIC GRILLED PORK CHOPS

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

LIME AND GARLIC GRILLED PORK CHOPS

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1-1/4 cups marinade into a large shallow dish. Add the pork; turn to coat. Cover and refrigerate for at least 4 hours. Cover remaining marinade for basting; refrigerate., Drain pork, discarding marinade. On a lightly oiled rack, grill chops, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160°, basting occasionally with reserved marinade. If desired, top with chopped cilantro.

CITRUS AND ROSEMARY GRILLED PORK CHOPS

Steps:

• To make the marinade, combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with salt and pepper.
• Place chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Enjoy!

GRILLED HONEY, LEMON, AND GARLIC PORK CHOPS

Steps:

• Combine all ingredients except pork chops in a small bowl.
• Place pork in shallow baking dish and pour marinade over pork. Cover and refrigerate 4 hours or overnight.
• Remove from marinade and reserve marinade. Heat the marinade in a small saucepan over medium heat to a simmer.
• Grill pork over medium hot coals 12-15 minutes, turning once during cooking and basting frequently with marinade, until meat termometer registers 155 degrees to 160 degrees F.

GARLIC-GRILLED PORK CHOPS

Steps:

• Combine all ingredients in a large bowl.
• Marinate 4 to 6 hours in refrigerator.
• Grill 5 inches from heat, basting with marinade several times.

CITRUS PORK CHOPS

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.