Grilled Pork Chops With Poblano Cream Sauce Recipes

PORK CHOPS WITH CREAMY POBLANO SAUCE

Steps:

• Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
• Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

GRILLED PORK AND POBLANO PEPPERS

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE

Steps:

• Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
• Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
• Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
• To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

PORK CHOPS WITH CHARRED ONION AND POBLANO

Steps:

• Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
• Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.
• Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.
• Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.

CREAMY POBLANO PORK CHOPS

Steps:

• Preheat oven to 350.
• Remove visible fat from chops & sprinkle with Emeril's seasoning.
• Heat olive oil in frying pan & quickly brown the chops on both sides.
• Remove meat to a baking dish & add onion & poblano to oil. Cook & stir till both soften, 3-4 minutes.
• Add minced garlic & cook for another 2 minutes.
• Pour in wine to deglaze the pan.
• Stir in soup & cilantro. Heat through.
• Pour sauce mixture over pork chops, cover tightly with foil & bake for 45 minutes.
• Before serving, garnish with additional cilantro sprigs, if desired.

JALAPEñO GRILLED PORK CHOPS

Steps:

• Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
• While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
• Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
• Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.

GRILLED PORK CHOPS WITH SMOKIN' SAUCE

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.