PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
BRINED PORK CHOPS
Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time.
Provided by ellie_
Categories Pork
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl combine water and salt, stirring until salt dissolves.
- Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
- Stir in ice and add pork chops.
- Cover and refrigerate for at least 8 hours.
- Drain and remove pork chops from brine.
- Discard brine.
- Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
- Refrigerate at least 30 minutes.
- Place flour in large plastic bag and add chops, shake well to coat chops.
- Place chops on plate before frying.
- Heat oil in large skillet over medium high heat.
- Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.
TEXAS-RUBBED AND BRINED PORK CHOPS
Provided by Elizabeth Karmel
Categories Pork Marinate Backyard BBQ Dinner Lunch Pork Chop Summer Tailgating Grill Grill/Barbecue Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Grilling Method: Indirect/Medium Heat
- Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
- Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
- Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
- Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
- Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
- Cut pork loin into thick (double-cut) chops and serve.
TEXAS TWO-STEP PORK CHOPS
From Weber's 'Grill out Times' newsletter. I didn't even change the corny name. Added cayenne pepper the second time around for more heat. Nice, unmessy way to grill chops
Provided by chef blade
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except the pork.
- Reserve 1/2 cup marinade for basting.
- Place chops in resealable bag and add remaining marinade.
- Seal bag, turn to coat meat.
- Refrigerate for 4 hours.
- Let chops return to room temp for 30 minutes.
- Drain, discard marinade, and grill over medium heat charcoal until just barely pink (10 minutes) while basting and turning.
BRINE-CURED PORK CHOPS
Provided by Julia Reed
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- To make the brine, dissolve the salt and sugar in 1 gallon of warm water in a large bowl. In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine. When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary. Refrigerate for at least 2 days and up to 3 days.
- To prepare the chops, remove from the brine about 2 hours before cooking and dry with paper towels. Rub them with a bit of olive oil and pepper. (You may also perfume the meat at this point with a few sprigs of fresh rosemary, placed on top of and beneath the chops). Allow the chops to come to room temperature.
- Grill the chops (partly covered if possible to control flaming) over medium-hot coals about 5 to 7 minutes a side, or fry 3 at a time in 2 preheated heavy-bottomed skillets over medium-high heat. Place them on a warm platter and cover loosely with foil. Allow them to rest about 10 minutes. Sprinkle with salt if needed.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 584 milligrams, Sugar 22 grams, TransFat 0 grams
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