Grilled Pork Chops And Onions Recipes

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

GRILLED PORK CHOPS AND ONIONS

Steps:

• Step 1 In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight. Step 2 Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160° F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook unions until soft and golden brown, about 10 minutes. Step 3 Divide pork and onions evenly among serving dishes. * If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.

GRILLED PORK CHOPS AND ONIONS

Steps:

• Preheat grill to medium-high. Grill lemons, cut sides down, until marked, 5 minutes. Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side. Grill rosemary until fragrant, 20 seconds.
• Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.
• Season pork chops with salt and pepper, and coat with flour, shaking off excess. Grill chops on the hottest part of the grill, flipping once, until marked, 1 to 2 minutes per side. Move chops to edge of grill, and cover. Cook, flipping once, until a meat thermometer registers 145 degrees for medium, about 2 minutes per side. Transfer to a plate. Let stand, covered, 10 minutes. Serve with remaining lemons and onion mixture.

PORK CHOPS WITH MUSHROOMS AND ONIONS

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH

Steps:

• To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
• To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
• Serve with the relish.

GRILLED PORK CHOPS WITH VIDALIA ONIONS

Steps:

• Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
• Light a hot fire about 6 inches from cooking grate.
• Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
• Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
• Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.

CARIBBEAN GRILLED PORK AND ONIONS

Steps:

• In a bowl combine 1/3 cup lime juice, oil, garlic, salt, coriander and cayenne pepper; set aside.
• Arrange onions in a large, shallow dish. Arrange pork chops over onion slices. Pour lime marinade over chops and onions. Cover and set aside at room temperature for 30 minutes, turning often.
• Meanwhile, heat grill. Place pork chops and onions on heated grill, discarding marinade. Grill for approximately 15 minutes or until done, turning once.

PORK CHOPS WITH ONIONS AND APPLES

Steps:

• In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a large skillet, saute onions and apples in butter until tender. Stir in brown sugar; cook until thickened and bubbly. Serve with pork chops.