Grilled Pasilla Pork Chops With Corn On The Cob Recipes

GRILLED PASILLA PORK CHOPS WITH CORN ON THE COB

Steps:

• Heat grill to medium heat.
• Blend hydrated chiles in blender until smooth; press through wire mesh strainer into large bowl. Remove 2 Tbsp. of the chile puree; add to mayo. Add sugar and garlic powder to remaining chile puree in bowl. Add chops; turn to evenly coat with chile mixture.
• Rinse corn under cold water; grill 12 to 15 min. or until tender, turning occasionally. Grill chops 5 to 6 min. on each side or until done (145°F).
• Spread mayo mixture onto corn; sprinkle with cheese. Serve with chops.

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

GRILLED PORK TENDERLOIN WITH CORN ON THE COB

Steps:

• Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
• Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED BBQ PORK CHOP DINNER

Steps:

• Heat greased grill to medium heat.
• Arrange each ear of corn on piece of heavy-duty foil; spread with butter. Wrap corn securely.
• Grill corn 5 min. Place chops on grill. Grill corn with chops 10 to 12 min. or until corn is tender and chops are done (145°), turning frequently and brushing chops with barbecue sauce.
• Let chops stand 3 min. Serve chops with corn and salad greens drizzled with dressing.