Grilled Sherry Pork Chops Recipes

GRILLED COUNTRY PRIDE PORK CHOPS

Steps:

• Trim all the excess fat off of the pork chops, and place the pork chops in a shallow container.
• Combine the remaining ingredients, stirring well. Pour over the chops. Cover and marinate in the refrigerator for at least 8 hours, turning frequently.
• Remove the chops from the marinade, reserving the marinade. Grill the pork chops over medium coals for 15 minutes on each side or until they reach your desired degree of doneness. Make sure the coals are medium and not high so you don't burn your chops! Baste frequently with the reserved marinade.
• Enjoy!

GRILLED SHERRY & KAHLUA PORK CHOPS

Steps:

• Combine first 3 ingredients and pour over pork chops.
• Cover and regrigerate for 30-60 minutes.
• Drain pork chops and reserve the marinade for later.
• Grill pork chops over medium-high heat about 20-30 minutes, until inside is no longer pink.
• Turning once and brush frequently with the reserved marinade.
• Serve with your favorite potato and vegetable dish.
• Enjoy.

GRILLED CHERRY PORK CHOPS

Steps:

• Season pork with salt and pepper to taste.
• Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
• Set a small skillet over medium heat and add oil.
• Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
• Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
• Remove from heat and season to taste with salt.
• Remove pork from marinade (discard marinade) and grill over medium high heat about 4 minutes per side, or until cooked through.
• Serve with cherry sauce on top.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE

Steps:

• In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
• Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE

Steps:

• Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
• Prepare a charcoal grill for direct and indirect cooking.
• Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
• Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
• Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.