Grilled Pork Chops With Shallot Butter Recipes

GRILLED PORK CHOPS

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

JUICY GRILLED PORK CHOPS RECIPE

Steps:

• Pat the pork chops dry with a paper towel.
• In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
• Rub the marinade evenly all over the sides of the pork chops and place them in a bowl covered with plastic wrap. Allow them to marinate for at least an hour in the refrigerator.
• Grill the pork chops on high for about 5 minutes on each side (the cooking time will depend on the thickness of the pork chops). They are fully cooked when the internal temperature reaches 145°F on an instant-read thermometer.*
• Allow the pork chops to rest for 10 minutes before serving them, bringing them to 145°F.

GRILLED PORK CHOPS WITH LEMON SHALLOT CHUTNEY

Steps:

• Preheat grill to medium.
• Season the pork chops with salt, pepper and smoked paprika, to taste. Drizzle with olive oil and put on the hot grill. Grill for 4 to 5 minutes on each side achieving slight char. Transfer to a platter, top with Lemon Shallot Chutney and serve.
• In a small bowl, mix together the lemon sections, shallots, tarragon, chives, olive oil, sugar, and salt and pepper, to taste. Set aside.

SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot.
• Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.
• Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.
• Preheat a charcoal or gas grill to medium-high heat.
• Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside.
• To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos.
• Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.

EASY GRILLED PORK CHOPS

Steps:

• Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
• Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
• Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

PORK CHOPS WITH APPLES AND SHALLOTS

Steps:

• Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
• Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
• While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops. Serve pork chops with Wilted Spinach with Nutmeg, if desired.

GRILLED PORK CHOPS WITH SHALLOT BUTTER

Steps:

• Prepare grill to medium-high heat.
• Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork.
• Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.
• Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.

PORK CHOPS WITH SHALLOTS IN WHITE WINE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Season pork chops liberally with salt and pepper.
• Heat oil in large skillet and brown pork chops on both sides.
• Remove pork chops to a baking dish.
• Cover with foil and bake for 20 minutes.
• While pork chops are baking, add minced shallots to the same pan and cook for one minute.
• Add white wine and simmer until sauce becomes thicker and is reduced.
• Add chicken stock and season with salt and pepper.
• Return to simmer.
• Remove chops from oven and place on platter.
• Add the cold butter to the sauce.
• When melted, stir, and serve over the pork chops.