GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
- Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
- Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
- Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
- Serve the chops hot with extra barbecue sauce on the side.
- Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
PORK CHOPS WITH PEACH SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
- Photograph by Christopher Testani
GRILLED PORK CHOPS WITH PEACH SALSA
Steps:
- Salsa:
- In a bowl toss all of the salsa ingredients together and set aside.
- Pork chops:
- Heat an outdoor grill or grill pan over medium-high heat.
- Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
- Serve the chops with the peach salsa.
GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE
To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so. From Martha Stewart.
Provided by LMillerRN
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until translucent, about 2 minutes. Add minced garlic and ginger; cook about 2 minutes more.
- Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
- Pour half the barbecue sauce into a shallow baking dish; add pork chops, turning to coat both sides. Reserve remaining sauce.
- Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 545.1, Fat 25.5, SaturatedFat 8.1, Cholesterol 114.9, Sodium 598.1, Carbohydrate 42, Fiber 3, Sugar 28.6, Protein 36.6
GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Provided by Elizabeth Green
Categories Pork Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Gourmet Peach Onion Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
- Add pork chops to brine and let stand at room temperature for 1 hour.
- Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
- Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
- Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
- Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
- Transfer chops to a platter and let stand for 5 minutes before serving.
- Serve chops with peach relish.
PEACH-GLAZED GRILLED PORK CHOPS
From: Cook's Country - August/September 2007. Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
Provided by Chef Sean 2
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 (three) minutes. Reserve 1/4 cup mixture as glaze for chops. Add peaches to saucepan with remaining mixture and simmer over low heat until peaches are soft and mixture is slightly thickened, about 10 (ten) minutes. Remove from heat, stir in mustard. Cover and keep warm.
- Season pork with salt and pepper and grill over hot fire approximately 6 (six) minutes per side. Brush with reserved glaze and cook 1 (one) minute longer, per side. Transfer to platter and let rest 5 (five) minutes, to allow internal juices to redistribute. Pour sliced peach mixture over chops and serve.
GRILLED CAJUN PORK CHOPS WITH PEACH BOURBON SAUCE RECIPE BY TASTY
Here's what you need: butter, peaches, bourbon, brown sugar, less sodium chicken broth, fresh thyme sprigs, garlic, paprika, garlic powder, fresh thyme, oregano, celery salt, salt, cayenne, pork chops, canola oil, kosher salt
Provided by Raine Lang
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bourbon Peach Sauce:
- In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes.
- Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften.
- Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens.
- Remove the thyme before serving.
- Cajun Seasoning:
- In a small bowl combine all ingredients and mix thoroughly.
- Cajun Pork Chops:
- Season the pork chops with salt and the Cajun seasoning.
- Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate.
- Place on a platter and pour the bourbon peach sauce over top.
- Serve.
Nutrition Facts : Calories 649 calories, Carbohydrate 15 grams, Fat 47 grams, Fiber 1 gram, Protein 36 grams, Sugar 7 grams
GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE
Peaches and grated ginger give store-bought tomato sauce a sweet, tangy flavor that pairs perfectly with grilled pork chops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.
- Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
- Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.
- Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
- Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
- Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
- Spoon peach pico de gallo over pork chops just before serving.
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GRILLED PORK CHOPS WITH PEACH BBQ SAUCE - BLUE JEAN …
From bluejeanchef.com
5/5 (1)Total Time 1 hr 40 minsCategory EntréesCalories 578 per serving
- To make the Peach BBQ Sauce: Combine all the sauce ingredients in a medium-sized saucepan. Bring the mixture to a boil. Lower the heat and simmer for abut an hour, stirring often. Halfway through cooking, when the peaches start to soften, stir the sauce vigorously with a wire whisk or potato masher to smash and breakdown some of the peaches. Alternately, if you prefer a smooth BBQ sauce, puree the BBQ sauce in a food processor. Season to taste with salt and pepper.
- Combine the olive oil, thyme, salt and pepper and rub both sides of the pork chops with the mixture. Let the chops sit for at least 30 minutes or up to 2 hours refrigerated.
- Pre-heat the BBQ grill for at least 10 minutes. (The grill is hot enough when you can only hold your hand 1 inch above the grill grates for no more than 2 to 3 seconds before you have to pull it away.) Grill the pork chops on one side for 7 minutes. Turn the chops over and brush the BBQ sauce on the grilled surface of the chops. Grill for another 7 minutes, turn the pork chops over and brush more BBQ sauce on the second grilled side. Continue to grill the chops for a few more minutes on each side, until they are cooked through and an instant read thermometer inserted in the center of the chops registers 150˚F. Remove the chops from the grill to a resting plate and loosely cover with foil.
- While the chops rest, bring the remaining Peach BBQ Sauce back to the boil for a few minutes. Serve the rested chops with the BBQ sauce to brush on at the table.
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