Sweet Tangy Grilled Pork Chops Recipes

TANGY GRILLED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once. , Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

SWEET & TANGY GRILLED PORK CHOPS

Steps:

• Mix mayonnaise, mustard,sugar,garlic and thyme. Pour 2/3 c mixture over pork.
• Marinate chops in refrigerator 30 minutes or up to 3 hours.
• Grill pork on greased rack over medium heat for 15 to 20 minutes or until cooked through. Serve remaining mustard mixture with chops.

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

GRILLED PORK CHOPS SWEET AND GARLICKY

Steps:

• Combine all ingredients except pork chops in small bowl.
• Place pork and ingredients except garnish in a storage bag, Cover and Refrigerate 6 hours or overnight.
• Remove pork from marinade.
• Heat the marinade in small saucepan over medium heat to simmer.
• Grill pork 12 to 15 minutes, turning once during cooking and basting frequently with marinade.

SWEET BARBECUED PORK CHOPS

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

TANGY PORK CHOPS

Steps:

• Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

SOUTHERN SWEET GRILLED PORK CHOPS

Steps:

• Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth.
• Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook pork chops on grill until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.