GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
- Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
- Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
- Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
- Serve the chops hot with extra barbecue sauce on the side.
- Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE
Peaches and grated ginger give store-bought tomato sauce a sweet, tangy flavor that pairs perfectly with grilled pork chops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.
- Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
- Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.
- Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.
GRILLED PORK CHOPS WITH TOMATO PEACH RELISH
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
- Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
- Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
- Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
- Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
- Serve chops with relish.
GRILLED PORK CHOPS WITH PEACH SAUCE
My girlfriend shared this delicious recipe with me. Her peach trees were bursting with fruit, and she wanted to find a use for the succulent peaches besides pie, cobbler or canning. Now my family begs for these delicious chops!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first five ingredients. Cook and stir over medium heat for 3-4 minutes or until jelly is melted. Remove from the heat and set aside., Sprinkle chops with salt and pepper. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with compote.
Nutrition Facts : Calories 337 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 215mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.
BEST GRILLED PORK CHOPS
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
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
SOUTHWESTERN GRILLED PORK CHOPS WITH PEACH SALSA
Pair a spicy fruit salsa with zesty grilled pork chops and have it on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside.
- Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa, or serve salsa on the side.
Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 9 g, TransFat 0 g
GRILLED PORK CHOPS WITH PEACH SALSA
Steps:
- Salsa:
- In a bowl toss all of the salsa ingredients together and set aside.
- Pork chops:
- Heat an outdoor grill or grill pan over medium-high heat.
- Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
- Serve the chops with the peach salsa.
GRILLED PORK CHOPS WITH SMOKIN' SAUCE
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
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 :
GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE
To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so. From Martha Stewart.
Provided by LMillerRN
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until translucent, about 2 minutes. Add minced garlic and ginger; cook about 2 minutes more.
- Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
- Pour half the barbecue sauce into a shallow baking dish; add pork chops, turning to coat both sides. Reserve remaining sauce.
- Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 545.1, Fat 25.5, SaturatedFat 8.1, Cholesterol 114.9, Sodium 598.1, Carbohydrate 42, Fiber 3, Sugar 28.6, Protein 36.6
GRILLED PORK CHOPS WITH CLASSIC BARBECUE SAUCE
Steps:
- Make the barbecue sause:
- heat the oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes. Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
- Light the grill. Season the pork chops with salt and pepper and brush with the cooled barbecue sauce. Grill them, basting often, 5-7 minutes. Turn over and continue grilling and basting until the chops are done, 5-7 minutes longer.
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GRILLED PORK CHOPS WITH PEACH BBQ SAUCE - BLUE JEAN …
From bluejeanchef.com
5/5 (1)Total Time 1 hr 40 minsCategory EntréesCalories 578 per serving
- To make the Peach BBQ Sauce: Combine all the sauce ingredients in a medium-sized saucepan. Bring the mixture to a boil. Lower the heat and simmer for abut an hour, stirring often. Halfway through cooking, when the peaches start to soften, stir the sauce vigorously with a wire whisk or potato masher to smash and breakdown some of the peaches. Alternately, if you prefer a smooth BBQ sauce, puree the BBQ sauce in a food processor. Season to taste with salt and pepper.
- Combine the olive oil, thyme, salt and pepper and rub both sides of the pork chops with the mixture. Let the chops sit for at least 30 minutes or up to 2 hours refrigerated.
- Pre-heat the BBQ grill for at least 10 minutes. (The grill is hot enough when you can only hold your hand 1 inch above the grill grates for no more than 2 to 3 seconds before you have to pull it away.) Grill the pork chops on one side for 7 minutes. Turn the chops over and brush the BBQ sauce on the grilled surface of the chops. Grill for another 7 minutes, turn the pork chops over and brush more BBQ sauce on the second grilled side. Continue to grill the chops for a few more minutes on each side, until they are cooked through and an instant read thermometer inserted in the center of the chops registers 150˚F. Remove the chops from the grill to a resting plate and loosely cover with foil.
- While the chops rest, bring the remaining Peach BBQ Sauce back to the boil for a few minutes. Serve the rested chops with the BBQ sauce to brush on at the table.
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