Succulent Grilled Hickory Pork Chops Recipes

SUCCULENT PORK CHOPS

Succulent Pork Chops image

Great tasting pork chops that are great on the grill or pan fried. These chops come out tasty and juicy with just a few seasonings. This is a favorite of my family. To ease preparation you can season and then freeze. Defrost as you would normally and they are ready to cook. This seasoning also works well by seasoning meat prior to freezing. The longer it sits on the chops the better.

Provided by prell2k4

Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried

Time 2h20m

Yield 4

Number Of Ingredients 6

Ingredients

½ teaspoon minced garlic
¼ teaspoon ginger paste
½ teaspoon dried sage
1 teaspoon kosher salt
4 boneless pork chops
2 tablespoons olive oil

Steps:

Whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least two hours.
Heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
Cook until the pork is no longer pink in the center, about 7 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 188.2 calories, Carbohydrate 0.4 g, Cholesterol 38.4 mg, Fat 14.1 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 507.4 mg

SUCCULENT HICKORY-GRILLED PORK CHOPS

Succulent Hickory-Grilled Pork Chops image

Adapted from a recipe by lmdinmn at allrecipes.com. This one can't be done in the broiler, as it needs the hickory to get the flavor right. If you're lucky enough to have a stovetop smoker, you can do this indoors; otherwise, you have to do it on the grill.

Provided by DrGaellon

Categories Pork

Time 4h15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) boneless pork chops
1/2 cup white wine
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 1/2 teaspoons fresh sage, shredded or 1/2 teaspoon dried sage
2 tablespoons fresh parsley or 2 teaspoons dried parsley
ground black pepper, to taste
kosher salt, to taste
hickory chips

Steps:

Combine pork chops, wine, oil, lemon juice, garlic, sage, parsley, pepper and salt in a zip top bag. Seal tightly, pressing out as much air as possible. Refrigerate the pork for 2 to 4 hours.
Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
Preheat an outdoor grill for indirect high heat (pile all the coals on one side) and lightly oil grate. Put the soaked hickory chips over the coals.
Cook the pork chops on the side of the grill away from the coals for 10 to 15 minutes, turning once, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor; place the air vents on the lid over the meat, open fully, to draw the smoke over the meat. The air vents in the bottom should be half-open on a breezy day, or fully open on a still day.

Nutrition Facts : Calories 438.1, Fat 25.4, SaturatedFat 6.1, Cholesterol 114, Sodium 87.4, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 37