Grilled Cola Glazed Pork Chops With Apple Potato Mash Recipe 455 Recipes

GRILLED COLA-GLAZED PORK CHOPS WITH APPLE & POTATO MASH RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 180C. Place garlic cloves on a piece of aluminium foil. Season with salt, pepper and a drizzle of olive oil. 2. Fold the foil into a parcel and roast the garlic for about 30 minutes. When the garlic is cooked, allow it to cool and remove the skin. 3. In the meantime, peel and core the apples. Put potatoes and apples in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil and cook until potatoes are tender and easily pierced with a skewer. This takes about 20 minutes or more depending on the size of the potatoes. Try choosing potatoes that are roughly the same size. This allows them to cook evenly. The apples may cook faster than the potatoes. Just keep an eye and transfer them to a bowl with a slotted spoon when they are soft. 4. When potatoes are ready, drain and return them to the pot under low heat. Cook while gently shaking the pot for about 5 minutes to dry out as much water from the potatoes as possible. Mash potatoes and apples through a ricer. 5. Combine milk and thickened cream in a bowl. Warm them up in the microwave and add into the mash, followed by butter, roasted garlic, cider vinegar, salt and pepper to taste. Mix well and leave aside. You can heat it up again for later use. 6. For pork chops, heat oil in a saucepan and lightly sauté thyme, garlic and bay leaves for 1 minute till aromatic. Pour in balsamic vinegar, coke and bring it to a boil. Lower the heat to allow it to simmer for about another 10 minutes until the sauce is reduced. 7. Season pork chops with salt and pepper on both sides, brushing them with coke glaze. Add a little oil and heat the grill pan over medium heat. Cook pork chops until it registers 145F on a food thermometer, about 3 to 5 minutes per side depending on the thickness of the chops. Allow the meat to rest for 3 minutes. 8. Brush remaining glaze onto the pork chops and serve immediately with the mash!

MOMMA PRITCHETT'S GRILLED PORK CHOPS AND APPLE-PEAR TOPPING

Steps:

• In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
• Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

GRILLED PORK CHOP WITH ROSEMARY TERIYAKI BUTTER GLAZE, FORK MASH

Steps:

• Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
• Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
• In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
• In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
• Season pork chop to taste and grill medium heat 8 minutes on each side.
• Take off grill, cut butter into ½ pieces and place two on top of pork chops.
• Cover with foil and let rest for 5 minutes.
• Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan.
• Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
• Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
• Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.