Grilled Pork Chops With Cucumber Dill Salad Recipes

LEMONY DILL SAUCE FOR GRILLED MEATS (PORK CHOPS)

Steps:

• In a small mixing bowl, stir together everything but the chops, and set aside.
• Place chops on uncovered grill, directly above medium heat for 25 minutes. Turn and grill for 20-25 minutes or until no pink remains.
• Brush mixture on one side of the meat, 1 minute before removing from grill.
• Pass remaining sauce to serve with meat at table.

GRILLED PORK CHOPS WITH SMASHED CUCUMBERS AND GREEN CURRY VINAIGRETTE

Steps:

• Preheat a grill or cast-iron grill pan to medium-high heat and oil the grates.
• Brush the pork chops with oil, then sprinkle them all over with salt, pepper, the lime zest, coriander and red pepper.
• Grill the pork chops, flipping, until lightly charred and an instant-read thermometer inserted near the bone registers 135 degrees F, about 10 minutes; transfer to a plate and tent with foil.
• Meanwhile, whisk the curry paste with the vinegar and oil in a serving bowl; season the dressing with salt and pepper.
• Cut the cucumbers crosswise into manageable pieces. Lightly smash the pieces with the side of your knife or the palm of your hand, then tear them into bite-size chunks; transfer to the serving bowl. Toss the cucumbers in the dressing, and then fold in the chiles, shallot and cilantro. Season the salad with salt and pepper. Serve alongside the pork chops.

VINEGARED PORK CHOP MILANESE WITH RADISH SALAD

Steps:

• Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
• Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
• Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.