Grilled Pork Chops With Peck Seasoning And Charred Peppers Recipes

GRILLED PORK CHOPS WITH LONG HOTS AND YELLOW BELL PEPPERS

Steps:

• Heat your grill. Season pork chops with steak seasoning, salt and pepper. Heat olive oil in a saute pan and add hot peppers, yellow bell peppers, basil and garlic, cooking over medium heat until light golden brown. Grill pork chops to desired doneness and arrange on serving platter with peppers and garlic mixture.

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

BEST DAMN GRILLED PORK CHOPS

Steps:

• Preheat grill with cover closed to medium/high heat for at least 10 minutes. Make sure grates are seasoned (coated generously with oil - see notes below)
• Pat pork chops dry and coat with vegetable oil.
• Mix all dry ingredients and apply to both sides and edges of pork chops
• Place pork chops on grill and leave alone for 5-7 minutes, or until they release from the grill grate with little effort. Use tongs and turn pork chops 1/4 turn to create cross grill marks. Continue grilling for 2-3 more minutes.
• Flip pork chops and grill 2nd side for 2-3 minutes, just to sear, and internal temperature of 145°(F)
• Remove pork chops from grill and let rest on a plate for 2-3 minutes before carving.

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).