Grilled Pork With Fiery Salsa Poc Chuc Recipes

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GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA



Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h35m

Yield 4 servings

Number Of Ingredients 18

Four 1-inch-thick bone-in pork chops (8 to 10 ounces each)
Base Brine, recipe follows
2/3 cup small-diced pineapple
2/3 cup small-diced zucchini
1/4 cup fresh mint leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon chardonnay or white wine vinegar
1 teaspoon finely chopped shallots
1 teaspoon finely minced jalapenos
1/4 teaspoon grated fresh ginger
Kosher salt and freshly cracked black pepper
1/2 cup brown sugar
1/3 cup kosher salt
1 teaspoon black peppercorns
3 cloves garlic, smashed
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf

Steps:

  • Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  • About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
  • When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
  • Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
  • Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA



Grilled Thick Cut Pork Chops with Summer Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Number Of Ingredients 13

Vegetable oil, for grill grate
Kosher salt
1 tablespoon chili powder
1 tablespoon packed light brown sugar
1 teaspoon ground cinnamon
4, 1 1/2-inches thick double-cut bone-in pork loin chops (about 1 pound each)
2 large ripe peaches, quartered and pit removed
1 tablespoon vegetable oil
1/2 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
Finely grated zest and juice of 1 lime
1 tablespoon chopped fresh herbs, such as chives, parsley, or mint)
Kosher salt and freshly ground pepper

Steps:

  • 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
  • 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
  • 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

Nutrition Facts : Calories 662, Fat 34.5 grams, SaturatedFat 10.5 grams, Cholesterol 232 milligrams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 71 grams

GRILLED PORK WITH FIERY SALSA / POC CHUC



Grilled Pork With Fiery Salsa / Poc Chuc image

Number Of Ingredients 16

FOR CURING THE PORK:
1 piece pork loin, boneless, tenderloin, or chops
3 tablespoons salt, coarse (kosher or sea)
1 cup water
FOR THE PICKLED ONION:
1 red onion, large, peeled, root end left intact
1 cup orange juice, fresh and sour or 3/4 cup fresh lime juice plus 1/4 cup fresh regular orange juice
2 teaspoons salt
FOR THE SALSA CHILTOMATE:
2 tomatoes, fresh, ripe, medium sized
1 to 3 habanero or scotch bonnet chiles
1 clove garlic, minced
1/4 cup cilantro, chopped fresh
3 tablespoons orange juice, fresh and sour or 2 1/2 tablespoons fresh lime juice plus 1/2 tablespoon fresh regular orange juice
1/2 teaspoon salt, or to taste
8 flour tortillas (6 inches or larger), for serving

Steps:

  • 1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin.2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook.3. Preheat the grill to high.4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes.7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl.8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas.Serves 4

Nutrition Facts : Nutritional Facts Serves

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA



Grilled Pork Chops with Fresh Nectarine Salsa image

A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.

Provided by MICHELLE0011

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 33m

Yield 4

Number Of Ingredients 12

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
¼ cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

Steps:

  • Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
  • To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
  • Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
  • Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g

PORK CHOPS YUCATáN-STYLE



Pork Chops Yucatán-Style image

Provided by Steven Raichlen

Categories     Pork     Low Cal     High Fiber     Backyard BBQ     Dinner     Pork Chop     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

2 cups water
3 tablespoons coarse kosher salt
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
4 large bone-in rib pork chops
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 cups wood chips, soaked in water 1 hour
4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
1 large white onion with skin, quartered through core with some core still attached to each piece
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved, pitted, peeled, sliced
1 bunch red radishes, trimmed, sliced
Warm corn tortillas

Steps:

  • Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.
  • For charcoal grill:
  • Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
  • For gas grill
  • Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
  • Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
  • Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
  • Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

GRILLED PORK WITH SPICY PINEAPPLE SALSA



Grilled Pork with Spicy Pineapple Salsa image

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 15

1 jar (16 ounces) chunky salsa
1 can (8 ounces) unsweetened crushed pineapple
1/2 cup port wine or grape juice
1/4 cup packed brown sugar
1/4 cup lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
PORK:
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
Lime wedges

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 318mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK WITH PEAR SALSA



Grilled Pork with Pear Salsa image

My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

1/4 cup lime juice
2 tablespoons olive oil
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
2 pounds pork tenderloin, cut into 3/4-inch slices
PEAR SALSA:
4 cups chopped peeled pears (about 4 medium)
1/3 cup chopped red onion
2 tablespoons chopped fresh mint or 2 teaspoons dried mint
2 tablespoons lime juice
1 tablespoon grated lime zest
1 jalapeno pepper, seeded and chopped
1 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.

Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

GRILLED PORK WITH FIERY SALSA / POC CHUC



Grilled Pork With Fiery Salsa / Poc Chuc image

Number Of Ingredients 16

FOR CURING THE PORK:
1 piece pork loin, boneless, tenderloin, or chops
3 tablespoons salt, coarse (kosher or sea)
1 cup water
FOR THE PICKLED ONION:
1 red onion, large, peeled, root end left intact
1 cup orange juice, fresh and sour or 3/4 cup fresh lime juice plus 1/4 cup fresh regular orange juice
2 teaspoons salt
FOR THE SALSA CHILTOMATE:
2 tomatoes, fresh, ripe, medium sized
1 to 3 habanero or scotch bonnet chiles
1 clove garlic, minced
1/4 cup cilantro, chopped fresh
3 tablespoons orange juice, fresh and sour or 2 1/2 tablespoons fresh lime juice plus 1/2 tablespoon fresh regular orange juice
1/2 teaspoon salt, or to taste
8 flour tortillas (6 inches or larger), for serving

Steps:

  • 1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin.2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook.3. Preheat the grill to high.4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes.7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl.8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas.Serves 4

Nutrition Facts : Nutritional Facts Serves

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From youtube.com


COOK THIS: POC CHUC — CITRUS-MARINATED GRILLED PORK — …
2022-07-06 To try another recipe from the book, check out: Aguachile (fresh, butterflied shrimp with avocado, cucumber, lime and a spicy serrano salsa) and pollo al pastor (spicy-sweet chipotle-roast chicken with onion and pineapple). A signature Yucatán dish with Mayan roots, poc chuc is for sharing. “It’s not a dish that you can order for one,” says Mazatlán author, cook and …
From canoe.com


POC CHUC RECIPE - GRILLED PORK MARINATED IN SOUR ORANGE
Nov 3, 2020 - This grilled pork from Mexico is a traditional Mayan dish marinated in sour orange juice and served with pickled onions. It's so tasty and easy to make. Nov 3, 2020 - This grilled pork from Mexico is a traditional Mayan dish marinated in sour orange juice and served with pickled onions. It's so tasty and easy to make. Pinterest . Today. Explore. When autocomplete …
From pinterest.ca


POC CHUC, YUCATAN-STYLE GRILLED PORK | WELLSPENT MARKET
Free shipping or local delivery on orders over $100. Shop All. Olive Oil
From wellspentmarket.com


MEXICAN CUISINE GETS THE ITALIAN TREATMENT: REGIONAL SUBTLETY.
2022-07-30 Serve with tostadas, totopos, saltines and the salsa de serrano. Serves: 4 POC CHUC Orange- and lime-marinated grilled pork 2 1/4 lb. (1 kg) skinless, boneless pork shoulder (see note) 1 tsp. finely grated lime zest 2/3 cup fresh lime juice (about 5 limes) 1 tsp. finely grated orange zest 2/3 cup fresh orange juice (about 3 oranges) 4 garlic ...
From epaper.nationalpost.com


CARIBBEAN GRILLED PORK WITH TROPICAL SALSA - HEART AND STROKE ...
Ingredients. 1 small pineapple (about 2 cups / 500 mL), peeled, cored and diced 1 medium orange, peeled and diced 2 tbsp (25 mL) fresh cilantro, minced
From heartandstroke.ca


TO MEXICO, WITH LOVE - PRESSREADER
2022-07-30 3. Arrange the cucumber around the edges, then arrange the onion inside the cucumber ring. Arrange the avocado in the centre and season with pepper. Serve with tostadas, totopos, saltines and the salsa de serrano. Serves: 4. POC CHUC Orange- and lime-marinated grilled pork 2 1/4 lb. (1 kg) skinless, boneless pork shoulder (see note)
From pressreader.com


GRILLED PORK CHOPS {JUICY WITH THE BEST MARINADE} – WELLPLATED.COM
Let sit for 1 hour at room temperature or overnight in the refrigerator. Cook the pork chop on the grill over medium high heat for about 5 minutes, then flip to the other side for another 4 to 8 minutes, or until the pork reaches 135 degrees F on an instant read thermometer. Let rest for 10 minutes, then ENJOY!
From wellplated.com


GRILLED PORK CHOPS WITH TROPICAL SALSA - RECIPE GIRL
2018-07-25 BRINE THE PORK CHOPS: Combine 1 cup of the water, the salt and the sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary in a large zip-close plastic bag; add the dissolved sugar mixture and the remaining 3 cups of water.
From recipegirl.com


POC-CHUC (GRILLED YUCATAN PORK STEAK) - BIGOVEN.COM
Marinate pork at least 3 hours. PICKLED RED ONIONS: Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper. PORKL Grill pork steaks. Serving Suggestions: Serve with pickled red onions and Mexican yellow rice.
From bigoven.com


GRILLED PORK CHOPS WITH PEACH SALSA | LEXI'S CLEAN KITCHEN
2021-08-04 Pre-heat grill or grill pan to medium-high heat. When hot add pork and let cook for 7 minutes on each side or until fully cooked through to an internal temperature of 145ºF. Remove the pork chops from the grill and lightly cover with foil and let them rest for 5-10 minutes.
From lexiscleankitchen.com


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