ZESTY GRILLED PORK CHOPS
I am going through my saved recipes that I cut out of magazines, and this is one of them I thought sounded tasty! For those that like it with a little more kick, add some cayenne pepper or red pepper flakes. Note: Time doesn't include marinating time. Update: I have now made this several times. I just love that the marinade is so quick to make and that I am able to cook it outdoors on the grill, very important here in Florida. This is such a tasty pork chop compared to fried or baked.
Provided by diner524
Categories Pork
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade and turn to coat. cover and refrigerate for 3 hours or overnight, turning once.
- Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
ZESTY PORK CHOPS AND GRILLED VEGETABLES
Try something different at you next cookout with our Zesty Pork Chops and Grilled Vegetables recipe. Quick to prepare, our low-calorie Zesty Pork Chops and Grilled Vegetables recipe may just become one of your staples.
Provided by My Food and Family
Categories Home
Time 36m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Pierce both sides of chops several times with fork; place in shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over chops; cover dish.
- Refrigerate at least 15 min. to marinate. Set remaining dressing mixture aside for later use. Remove chops from marinade; discard marinade.
- Grill chops and vegetables 7 to 8 min. on each side or until chops are cooked through (160ºF) and vegetables are crisp-tender, brushing occasionally with the reserved dressing mixture.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
GRILLED PORK CHOPS WITH GRILLED VEGETABLE MEDLEY
**Note: The scapes will be tender from the bulb to about half way up the top. (The tops can be tough if not cooked long enough.) The Hakurei turnips cook quickly (unlike its cousins the yellow turnip and purple topped turnips). This variety is mild, tender, juicy and delicious. The carrots also cook quickly. The yellow squash takes the least amount of time to cook. The pea pods in our farm box were not edible (but some other varieties are). After grilling, remove the peas and discard the pods.
Provided by A Family Feast
Time 30m
Number Of Ingredients 14
Steps:
- Pull kale leaves from their ribs by grabbing the leaves on the stem end and pulling down in one quick motion. Chop into pieces then rinse thoroughly and allow to drain in a strainer.
- In a large sauté pan, place two tablespoons of olive oil and cook garlic over medium heat for 1-2 minutes. Increase heat to medium high and add wet chopped kale (careful - it will splatter) and cook covered for two minutes. Remove lid, stir and cook for two more minutes. Toss with butter and pepper and set aside.
- Preheat grill to high. Brush all sliced vegetables with oil, salt and pepper. Brush pork chops with oil, salt and pepper.
- Grill pork chops for about 2-3 minutes per side or until done.
- At the same time, place all vegetables on the grill* and grill until tender (timing varies between 8 and 15 minutes**). Remove each vegetable from the grill as they become tender. *The pea pods and garlic scapes should be cooked in a grill basket.
- To serve, place cooked kale on a platter, top with the pork chops and surround the platter with each cooked vegetable.
GRILLED PORK CHOPS WITH SUMMER VEGETABLE MEDLEY
Quick and easy summer meal of grilled herb rubbed pork chops and summer squash served with herbed butter.
Provided by Audrey
Number Of Ingredients 14
Steps:
- Mix butter and herbs together in a small bowl. Place in fridge.
- Combine salt, basil, rosemary, thyme, and garlic thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered. Set aside.
- Cut zucchini in half lengthwise. Cut top and bottom off of the bell peppers (discard) and cut the remaining in 1 inch long strips. Cut the red onion into 1/2 inch thick rounds. Brush all vegetables with olive oil and sprinkle with salt and pepper to taste.
- Preheat grill to medium. Place pork chops and vegetables over direct heat.
- Cook the pork for 7-8 minutes turning once. Adjust cooking time if your chops are thinner or thicker than 1 inch or boneless. Cover the pork chops and let rest for 3 - 5 minutes before serving.
- Cook vegetables until "crisp tender" (heated throughout and softened but not soggy), about 5-7 minutes for the zucchini and 10-12 minutes for the onions and peppers.
- Serve the pork chops and grilled summer vegetable medley with a pat of herbed butter.
ZESTY PORK CHOPS
Simply delicious and ready in just 40 minutes, this recipe is sure to win over your family. Picante sauce, brown sugar and apples make ordinary pork chops extraordinary.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.
GRILLED SWEET AND TANGY PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high heat.
- Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
- Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
- Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
- You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
- In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
ZESTY GRILLED CHOPS
These pork chops make a quick company dish. Our family enjoys them on the grill, as the summer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler. -Blanche Babinski, Minto, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine first five ingredients; reserve 1/3 cup mixture for brushing over chops. Add pork chops to bag; seal bag and turn to coat. Refrigerate overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes per side. Brush occasionally with reserved soy mixture during the last 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 246 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 598mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber trace fiber), Protein 34g protein. Diabetic Exchanges
ZESTY GRILLED PORK CHOPS
Found this one on an ad for Grey Poupon. My new favoite way to make Pork Chops. Served with grilled zucchini and red peppers.
Provided by McGelby
Categories Pork
Time 41m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat grill to med heat.
- Pierce both sides of chops several times with a fork.
- Place in a shallow dish.
- Combine dressing and mustard.
- Pour half of dressing sauce mixture over dish
- Refridgerate for at least 15 minutes to marinate.
- Grill chops 7 - 8 min per side or until chops are cooked through (160 degrees).
- Brush occasionally with reserved dressing mixture.
Nutrition Facts : Calories 474.7, Fat 26.4, SaturatedFat 6.5, Cholesterol 138.2, Sodium 2390.2, Carbohydrate 10.6, Fiber 6.2, Sugar 2.3, Protein 49.4
MISTAKENLY ZESTY PORK CHOPS
Yes, the title says it all! This recipe was created by mistake. While using another recipe as a guide, I made the mistake of using cocktail sauce instead of chili sauce. Well, this was the best darn mistake I have ever made. These pork chops had the most wonderful zip to them! Mistakes like this should happen more often!
Provided by BOOKCHICKADEE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 4h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
- Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
- In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 405.1 calories, Carbohydrate 72 g, Cholesterol 35.1 mg, Fat 5.5 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 4734.7 mg, Sugar 63.9 g
ZESTY PORK CHOPS
My own creation, this recipe is light, flavorful and simple to make. I sometimes top these pork chops with breadcrumbs and shredded mozzarella for the last 10 minutes of baking. They're a favorite with family and friends. -Cheryl Boak, Rothesay, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag; add the pork chops, one at a time, and shake to coat., In a large nonstick skillet coated with cooking spray, brown chops on both sides. Transfer to an ungreased 11x7-in. baking dish. Top with tomatoes, mushrooms, onions and olives. Sprinkle with garlic, basil and oregano., Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 251 calories, Fat 10g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 670mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
ZESTY PORK CHOPS
A zesty dinner ready in just 20 minutes! Enjoy this grilled pork recipe that's made with just four ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Heat brown sugar, horseradish and lemon juice to boiling in 1-quart saucepan, stirring constantly. Brush on pork.
- Cover and grill pork 4 to 6 inches from medium-high heat about 15 minutes, turning once, until hot. Serve remaining sauce with pork.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1050 mg
ZESTY GRILLED VEGGIES
Learn how our Zesty Grilled Vegetables get a flavor boost from Italian dressing and Parm. These Zesty Grilled Vegetables pair perfectly with grilled meat.
Provided by My Food and Family
Categories Peppers
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Place vegetables in grill basket.
- Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
- Add dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
- Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
- Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
- Spoon peach pico de gallo over pork chops just before serving.
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