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

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



Grilled Cola-glazed Pork Chops with Apple & Potato Mash Recipe - (4.5/5) image

Provided by cookism

Number Of Ingredients 18

For the pork chops:
1 tsp of Olive Oil
1 Clove of Minced Garlic
2 Bay Leaves
Leaves from 3 Springs of Thyme
3 tbsp of Balsamic Vinegar
1 Cup of Coke
4 Pork Chops (about 150g each)
For apple & potato mash:
500 g of Potato (scrubbed and washed)
2 Granny Smith Apples (peeled & cores removed)
1/4 Cup of Milk
1/4 Cup of Thickened Cream
50 g of Softened Butter
3 Garlic Cloves
1 tbsp of Cider Vinegar
Olive Oil
Salt & Black Pepper

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



Momma Pritchett's Grilled Pork Chops and Apple-Pear Topping image

Well, I have yet to really eat good BBQ pork chops. I was tired of the three or four different baking methods and I decided to try something a bit different. If you are not into sweet, then this probably isn't the recipe for you. I would suggest squeezing a bit of lime juice over the meat in order to break up the sweetness. I have never paid attention to what type of pork chops I had either, I just grabbed and baked...but apparently it is all in the cut of the meat! I also froze a few heads of romaine lettuce for about an hour, divided it up into 8 portions, and added Parmesan cheese and dressing of choice.... MMMM!

Provided by Gigi

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h45m

Yield 8

Number Of Ingredients 15

1 cup light brown sugar
1 cup soy sauce
1 cup orange juice
½ cup spicy brown mustard
⅓ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon ground cumin
8 pork chops, 1/2 to 1 inch thick
1 lime, juiced
½ cup butter
1 tablespoon light brown sugar, or to taste
2 tablespoons ground cinnamon
4 large green apples - peeled, cored, and cut into eighths
4 Bartlett pears - peeled, cored, and cut into eighths

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.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 67.5 g, Cholesterol 137.1 mg, Fat 21.9 g, Fiber 6.4 g, Protein 45.1 g, SaturatedFat 10.6 g, Sodium 2198.8 mg, Sugar 53.6 g

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES



Pork Chops With Apples and Garlic Smashed Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk

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.

Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams

GRILLED PORK CHOP WITH ROSEMARY TERIYAKI BUTTER GLAZE, FORK MASH



Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash image

Chef Ivan Flowers created this recipe for Maui Maid Teriyaki. The teriyaki glaze makes the pork unbelievably juicy & tasty!

Provided by MauiMaidTeri

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

48 ounces bone in pork chops
1/4 lb unsalted butter
1 tablespoon olive oil
1 teaspoon rosemary, chopped fine
1 lb fingerling potato
6 peeled garlic cloves
1 bay leaf
8 black peppercorns
1 lb French style green bean, cleaned and trimmed
1/2 cup cream
2 teaspoons pureed fresh garlic
2 sprigs thyme, chopped fine
2 quarts ice water, with lemon juice
2 tablespoons maui maid teriyaki marinade

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.

Nutrition Facts : Calories 1024.4, Fat 66.7, SaturatedFat 31.1, Cholesterol 328.9, Sodium 857, Carbohydrate 28.9, Fiber 6.3, Sugar 4.1, Protein 75.9

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