GLAZED DOUBLE-CUT PORK CHOPS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
- Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
- Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
- Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
GRILLED PORK CHOPS
Provided by Michael Symon : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
- In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil.
- Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.
GRILLED PORK AND PEACHES
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.
Provided by Sam Sifton
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
- Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
- Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
- Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
- While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
- When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram
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.
GRILLED DOUBLE-THICK PORK CHOPS WITH SOUTHERN FLAVORS
Provided by John Willoughby
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature.
- Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
- In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside.
- Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 24 grams, TransFat 0 grams
GRILLED SPICED DOUBLE-THICK PORK CHOPS
Steps:
- Make brine:
- Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes. Cool brine completely.
- Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.
- Make spice rub:
- In a small bowl whisk together all spice rub ingredients.
- Prepare grill.
- Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle each side of each chop with about 1/2 tablespoon spice rub, patting it into meat.
- Grill chops on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155°F. (Alternatively, arrange chops in 2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds of a preheated 450°F. oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155°F.) Transfer chops to a platter and let stand 5 minutes before serving.
GRILLED PORK CHOPS WITH PEACHES
I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
- Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
- Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
- Caramelize peaches three to four minutes on each side. Remove.
- Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
- Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.
Nutrition Facts : Calories 482.9, Fat 43.6, SaturatedFat 10.7, Cholesterol 68.8, Sodium 56.9, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 18.4
More about "grilled double thick pork chops with grilled peaches and molasse recipes"
GRILLED PORK CHOPS WITH GRILLED PEACHES - FLASH IN THE …
From flashinthepans.com
Cuisine AmericanTotal Time 21 minsCategory Lunch & Dinner Recipes, RecipesCalories 166 per serving
BARBECUE PORK CHOPS WITH GRILLED PEACHES - GARNISH
From garnishandglaze.com
GRILLED THICK CUT PORK CHOPS WITH SPICY PEACH CHUTNEY
From heatherchristo.com
GRILLED PORK CHOPS WITH HERBED CHEESE AND GRILLED …
From ricardocuisine.com
GRILLED PORK CHOPS {JUICY WITH THE BEST MARINADE} – …
From wellplated.com
GRILLED DOUBLE BONE-IN PORK CHOP - HELL'S KITCHEN …
From hellskitchenrecipes.com
GRILLED PORK CHOPS AND PEACHES - A CALCULATED WHISK
From acalculatedwhisk.com
GRILLED PORK CHOPS WITH CARAMELIZED PEACHES AND BASIL
From williams-sonoma.com
GRILLED PORK CHOPS WITH PEACHES - THE USUAL SAUCEPANS
From theusualsaucepans.com
GRILLED PORK CHOPS WITH PEACHES - I'D RATHER BE A CHEF
From idratherbeachef.com
GRILLED PORK CHOPS WITH PEACHES, JALAPEñO AND HONEY
From cravingcalifornia.com
GRILLED PORK CHOPS WITH PEACHES RECIPE — THE MOM 100
From themom100.com
Cuisine AmericanCategory Main CourseServings 4Total Time 8 hrs 20 mins
GRILLED DOUBLE CUT RIBEYE PORK CHOPS WITH ROSEMARY, HONEY, AND …
From dadcooksdinner.com
BEST WAY TO GRILL THICK PORK CHOPS [STEP BY STEP GRILLING …
From meateatingmilitaryman.com
MOLASSES MARINADE FOR GRILLED PORK CHOPS - THE DINNER-MOM
From dinner-mom.com
GRILLED DOUBLE-THICK PORK CHOPS WITH GRILLED PEACHES AND …
From pinterest.com
DOUBLE-THICK BONE-IN GRILLED PORK CHOPS - THE VIRTUAL WEBER GAS …
From virtualwebergasgrill.com
10 BEST GRILLED PORK CHOPS RECIPES - YUMMLY
From yummly.com
GRILLED PORK CHOPS WITH GRILLED PEACHES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
MOLASSES AND LIME GRILLED PORK CHOPS - RICARDO
From ricardocuisine.com
GRILLED THICK CUT PORK CHOPS RECIPE - TRAEGER GRILLS
From traeger.com
10 GRILLED BONE-IN PORK CHOP RECIPES | ALLRECIPES
From allrecipes.com
GRILLED DOUBLE-CUT PORK CHOPS RECIPE - FOOD & WINE
From foodandwine.com
THICK CUT GRILLED BBQ PORK CHOPS (COOKED ON A GAS GRILL)
From thymeandjoy.com
21 GRILLED THICK CUT PORK CHOP RECIPES - SELECTED RECIPES
From selectedrecipe.com
GRILLED ONTARIO PORK CHOPS WITH CARAMELIZED PEACHES
From boltonfoods.com
DOUBLE THICK-CUT PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
BEST GRILLED HONEY GARLIC PORK WITH PEACHES RECIPES | QUICK AND …
From foodnetwork.ca
GRILLED PORK CHOPS WITH SPICY BALSAMIC GRILLED PEACHES
From foodiecrush.com
HOW TO GRILL THICK PORK CHOPS, ACCORDING TO A CHEF | LIVESTRONG.COM
From livestrong.com
HOW TO GRILL THICK-CUT PORK CHOPS - THERMOWORKS
From blog.thermoworks.com
COOKED THIS SPECIAL DINNER FOR MY HUBBY: GRILLED DOUBLE-THICK …
From pinterest.com
GRILLED DOUBLE-THICK PORK CHOPS WITH GRILLED PEACHES AND MOLASSES …
From eatyourbooks.com
GRILLED PORK CHOPS AND PEACHES - AMERICAN MADE GRILLS
From americanmadegrills.com
GRILLED DOUBLE-THICK PORK CHOPS - THE SPLENDID TABLE
From splendidtable.org
18 GRILLED BONELESS PORK CHOP RECIPES | ALLRECIPES
From allrecipes.com
HOW TO GRILL THICK PORK CHOPS ON GAS GRILL - RESTAURANT STELLA
From restaurantstella.com
GRILLED DOUBLE-THICK PORK CHOPS WITH GRILLED PEACHES AND …
From janeellenwilliams.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love