Grilled Pork Chops And Greens With Red Pepper Sauce Recipes

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BEST GRILLED PORK CHOPS



Best Grilled Pork Chops image

This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.

Provided by goodeats

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h15m

Yield 6

Number Of Ingredients 6

½ cup water
⅓ cup light soy sauce
¼ cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, trimmed of fat

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).

Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE



Grilled Pork Chops with Peppers and Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 red bell peppers
2 yellow bell peppers
2 tablespoons canola oil
1/4 cup balsamic vinegar
4 cloves roasted garlic, smashed to a paste
1 tablespoon clover honey
1/2 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped hot cherry peppers
2 cups good quality balsamic vinegar (not expensive, just good quality)
2 teaspoons honey
1/2 cup balsamic vinegar
1/4 cup clover honey
1/4 cup canola oil, plus more for cooking
2 tablespoons chopped flat leaf parsley
1 tablespoon finely chopped fresh thyme
4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
Kosher salt and freshly ground black pepper
Parsley leaves, for garnish

Steps:

  • For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
  • Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
  • Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
  • For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
  • For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
  • Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
  • Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
  • To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

GRILLED PORK CHOPS WITH SMOKIN' SAUCE



Grilled Pork Chops with Smokin' Sauce image

Growing up, my husband always had pork chops that were were pan-fried or baked, but he knew they could be better. So he combined his love of grilling with the desire to create his own signature sauce, and the result was this recipe. -Vicky Drnek, Rome, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 19

1/4 cup water
1/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon molasses
1-1/2 teaspoons packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon pepper
PORK CHOPS:
1-1/4 teaspoons mustard seed
1-1/4 teaspoons smoked paprika
1-1/4 teaspoons whole peppercorns
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1-1/2 teaspoons brown sugar
4 bone-in pork loin chops (7 ounces each)

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.

Nutrition Facts :

PORK CHOPS WITH ROASTED RED PEPPER CREAM



Pork Chops With Roasted Red Pepper Cream image

This recipe was included in an email that I received this morning from Cooks Illustrated: This recipe cooks quickly because the sauce is prepared in the same pan used to cook the chops-and the sauce will pick up valuable flavor from the browned bits left behind by the meat.

Provided by senseicheryl

Categories     Pork

Time 25m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 10

4 center-cut pork chops, about 1 inch thick (or use the bone-in-rib ones)
salt and pepper
1 tablespoon vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 cup low sodium chicken broth
3/4 cup heavy cream
1 (12 ounce) jar roasted red peppers, drained and chopped
2 teaspoons light brown sugar
1/4 cup fresh basil, chopped

Steps:

  • Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
  • Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.

Nutrition Facts : Calories 433.4, Fat 32.2, SaturatedFat 15.3, Cholesterol 132.5, Sodium 1246, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 26.2

ROASTED PORK WITH SMOKY RED PEPPER SAUCE



Roasted Pork With Smoky Red Pepper Sauce image

Provided by Giada De Laurentiis

Time 1h48m

Yield 4 to 6 servings

Number Of Ingredients 16

3 (1-pound) pork tenderloins, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, diced
1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
3 cloves garlic, minced
Kosher salt for seasoning, plus 2 tablespoons
Freshly ground black pepper
1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
2 1/2 tablespoons smoked paprika
1 (15-ounce) can tomato puree
1 dried bay leaf
1/4 cup chopped flat-leaf parsley

Steps:

  • Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
  • Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
  • Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 49 grams, Sugar 4 grams

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH



Grilled Pork Chops with Onion and Bell Pepper Relish image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

2 pounds sweet red onion, peeled and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 green bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 tablespoon grapeseed oil
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
1/2 cup ruby port wine
4 (8-ounce) bone-in pork loin chops, about 1 to 1 1/2 inches thick, trimmed
Canola oil
Salt and freshly ground black pepper

Steps:

  • To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
  • To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
  • Serve with the relish.

PORK CHOPS WITH RED CHILE PEPPER SAUCE



Pork Chops with Red Chile Pepper Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Yield: 10 servings

Number Of Ingredients 10

10 to 12 loin pork chops, medium thick cut with bone
3 jalapeno peppers
2 tablespoons solid vegetable shortening or lard
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1/2 cup water
1/4 teaspoon salt
3 cloves garlic
2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice

Steps:

  • Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
  • Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
  • While peppers rest, heat shortening in large cast iron skillet on medium-high.
  • Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
  • Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.

GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE



Grilled Pork Chops and Greens with Red Pepper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 large leek, halved lengthwise and crosswise
5 tablespoons extra-virgin olive oil
2 large jarred roasted red peppers
2 tablespoons raw almonds
1 lemon (1/2 juiced, 1/2 sliced into wedges)
1/2 teaspoon sugar
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 large bunch collard greens, stems removed and leaves cut into large pieces
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
2 tablespoons chopped fresh chives

Steps:

  • Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
  • Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
  • Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
  • Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.

Nutrition Facts : Calories 480, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 523 milligrams, Carbohydrate 17 grams, Fiber 8 grams, Protein 32 grams, Sugar 3 grams

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Top Asked Questions

What is the best way to cook pork chops on the grill?
Whisk in cilantro. Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.
How to cook pork chops with peppers?
Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated. Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic.
How to cook pork chops in a pan with soy sauce?
Directions: In a large bowl mix all soy sauce marinade ingredients together. Lightly spray 9x13 pan with cooking spray. Preheat oven to 375 degrees F. In the marinade bowl, add green peppers, red peppers and onion. Spread peppers across pork chops and into 9x13 pan. Bake for 18-22 minutes.
How to cook pork chops in electric skillet?
Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper. Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side. While the chops cook, slice the garlic, onion and peppers.

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