Pork Chops With Soy Honey Glaze And Grilled Sweet Onions Recipes

HONEY-SOY GRILLED PORK CHOPS

Steps:

• Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

SOY AND HONEY PORK CHOPS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
• Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

PORK CHOPS WITH SOY-HONEY GLAZE AND GRILLED SWEET ONIONS

Steps:

• Combine honey, soy and pepper flakes in a small bowl and season to taste with pepper.
• Heat your grill to high.
• Brush chops on both sides with oil and season with salt and pepper. Brush onions with glaze. Set aside a few tablespoons of glaze for brushing cooked chops.
• Grill pork chops until lightly charred and crusty, 4 to 5 minutes. Add onions after 2 minutes.
• Turn chops and onions over, reduce heat to medium or move to a cooler part of the grill, and grill, brushing often with glaze, until just cooked through, 3 to 4 minutes more.
• Remove chops to a platter and brush with reserved glaze.
• Serve chops with the onions on the side.

HONEY-SOY GRILLED PORK CHOPS WITH CRUNCHY BOK CHOY

Steps:

• Heat grill to high (see page 367 for instructions). Meanwhile, cook rice until tender according to package instructions. Fluff with a fork, then stir in vinegar and red-pepper flakes; season with salt. Cover to keep warm.
• While the rice is cooking, make the glaze: Stir together honey, soy sauce, and ginger in a small bowl; season with salt and pepper.
• When grill is hot, lightly oil grates. Season pork chops on both sides with salt and pepper. Grill pork until an instant-read thermometer inserted in center (avoiding bones) registers 145°F, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
• In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides and leaves begin to wilt, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with seasoned rice alongside.
• Substitution
• If you can't find baby bok choy, use 2 heads regular bok choy: Cut it into uniform pieces, and then quickly sauté before grilling.

GRILLED PORK CHOPS WITH HONEY GLAZE

Steps:

• Preheat grill.
• Make glaze:.
• In a small bowl, stir together all glaze ingredients.
• Place chops on grill and spread with half the glaze.
• Grill about 8 minutes.
• Turn over and spread with remaining glaze.
• Grill until cooked through, another 6-8 minutes.

HONEY-SOY GRILLED PORK CHOPS WITH CRUNCHY BOK CHOY

Steps:

• Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red-pepper flakes; season with salt. Cover, and set aside.
• Make glaze: Combine honey, soy sauce, and ginger in a small bowl; season with salt and pepper. Season pork chops with salt and pepper. Grill until opaque throughout, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
• In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with rice alongside.

HONEY-ORANGE GLAZED PORK CHOPS

Steps:

• In shallow glass baking dish, place pork chops. Brush 1 tablespoon Worcestershire sauce over both sides of each. Let stand at room temperature 15 minutes to marinate.
• Meanwhile, heat gas or charcoal grill. In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. Heat to boiling over high heat. Reduce heat to medium; boil 1 minute.
• When grill is heated, place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Spoon half of honey mixture evenly over pork. Cook uncovered 5 minutes. Turn pork; spoon remaining honey mixture over pork. Cook uncovered 3 to 5 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160°F.