Grilled Pork Chop Recipes

Ingredients

Time & Yield

Directions

1. Mix the sherry, garlic, soy sauce, lemon juice and honey together. Place them in a plastic bag and then place the pork chops inside the same plastic bag. Refrigerate overnight.

2. On top of the briquettes or coals of the grill, place a heavy duty aluminum foil piece. Preheat.

3. Next, drain the pork chops as you save the marinade.

4. Place the pork chops on top of the foil on the grill and then reduce the grill’s heat to medium.

5. Grill the pork chops for 16 to 18 minutes or until they are done.

6. Boil the reserved marinade then pour it on the pork chops before you serve.

Ingredients

Time & Yield

Directionos

1. Pre-heat the outdoor grill at medium to high heat. Oil the grate lightly and set it 4 inches from heat.

2. Take and place the red pepper flakes, lime juice, cilantro, onion, tomato and nectarines in one bowl then blend them together. Season the salsa with salt to taste. Cover it and then refrigerate the mixture for about half an hour so that the flavors will blend.

3. Take a small bowl and stir the pepper, salt, chili powder and cumin together. Place olive oil in a bowl and brush your chops with the oil, then season the chops evenly with the pepper mixture.

4. Grill the chops until they are lightly brown and the juices have run clear. Grill each side about four minutes.

5. Place the pork chops on serving plates and on each plate of chops generously pour the salsa.

Ingredients

Time & Yield

Directions

1. Take a bowl and mix the water, beer, kosher salt, brown sugar, molasses and ice well.

2. Pour them in a resalable plastic bag and also place the pork chops in the bag. Seal and refrigerate the bag for about 3 to 5 hours.

3. Preheat your grill at medium to high heat.

4. Take a small bowl and mix the black pepper, salt and garlic in it. Take the chops from the bag, pat them dry, then rub them with the garlic mixture.

5. Grill the pork chops for about 10 to 12 minutes on each side. Remove the chops from the heat and serve.

Ingredients

Time & Yield

Directions

1. Take olive oil and unsalted butter together.

2. Take the black pepper, maple syrup, chives and fennel seeds and stir them together.

3. Spoon the mixture into a large plastic wrap. Use the wrap as your guide to form a log shape. Secure the ends, then refrigerate it for about 2 to 3 hours.

4. Combine the lemon juice, olive oil (⅓ cup), garlic, sea salt, herbes de provence and black pepper to make the marinade.

5. Place the pork chops in a plastic paper, then pour the marinade inside. Ensure that all the meat has been coated well. Seal and refrigerate the bag for 30 to 40 minutes.

6. Preheat your grill at medium to high heat. Take the chops and place them on the grate. Cook the pork chops for about 7 to 9 minutes each side.

7. When cooked, remove the chops from heat and serve them with ½ inch of compound butter.