Grilled Fusion Pork Chops Recipes

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED 'FUSION' PORK CHOPS RECIPE

Steps:

• In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
• Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover and refrigerate for 2 to 3 hours, turning occasionally.
• Preheat an outdoor grill for direct heat and lightly oil grate.
• Place chops on the grill. As they cook, sprinkle with garam masala. Cook for about 10 minutes on each side.

GRILLED 'FUSION' PORK CHOPS

Steps:

• In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
• Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
• Preheat an outdoor grill for direct heat and lightly oil grate.
• Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

GRILLED 'FUSION' PORK CHOPS

Steps:

• In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
• Place pork chops in a large ziplock bag. Pour mixture over chops. Seal and refrigerate 2 to 3 hours.
• Preheat an outdoor grill for direct heat and lightly oil grate.
• Place chops on the grill. As they cook, sprinkle with a little more of the garam masala. For thick chops, cook about 10 minutes on each side.

GRILLED PORK CHOPS, THREE WAYS

Steps:

• For the pork chops: Season four 1-inch-thick boneless pork chops on both sides with salt, then rub all over with vegetable oil. Sprinkle with your choice of spice rub (recipes follow). Grill over medium-high heat until cooked through and a thermometer inserted into the centers registers 145˚ F, 4 to 5 minutes per side.
• To make Sichuan Peppercorn Rub: Pulse 2 tablespoons Sichuan peppercorns in a spice grinder with 4 teaspoons cumin seeds, 2 teaspoons sesame seeds and 1 teaspoon red pepper flakes until cracked. Transfer to a small bowl and mix in 1 teaspoon each Chinese five-spice powder and light brown sugar and 1/2 teaspoon garlic powder.
• To make Barbecue Rub: Mix 1 tablespoon each paprika and light brown sugar in a small bowl with 2 teaspoons ancho chile powder, 1 teaspoon ground cumin and 1/2 teaspoon each mustard powder, garlic powder, onion powder and pepper.
• To make Fennel-Coriander Rub: Pulse 1 tablespoon each fennel seeds and coriander seeds in a spice grinder until roughly ground. Transfer to a small bowl and mix in 1 teaspoon grated lemon zest and 1/2 teaspoon each garlic powder and red pepper flakes.

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.