Grilled Pork Chops With Vegetables Recipes

GRILLED PORK CHOPS WITH GRILLED VEGETABLE MEDLEY

Steps:

• Pull kale leaves from their ribs by grabbing the leaves on the stem end and pulling down in one quick motion. Chop into pieces then rinse thoroughly and allow to drain in a strainer.
• In a large sauté pan, place two tablespoons of olive oil and cook garlic over medium heat for 1-2 minutes. Increase heat to medium high and add wet chopped kale (careful - it will splatter) and cook covered for two minutes. Remove lid, stir and cook for two more minutes. Toss with butter and pepper and set aside.
• Preheat grill to high. Brush all sliced vegetables with oil, salt and pepper. Brush pork chops with oil, salt and pepper.
• Grill pork chops for about 2-3 minutes per side or until done.
• At the same time, place all vegetables on the grill* and grill until tender (timing varies between 8 and 15 minutes**). Remove each vegetable from the grill as they become tender. *The pea pods and garlic scapes should be cooked in a grill basket.
• To serve, place cooked kale on a platter, top with the pork chops and surround the platter with each cooked vegetable.

GRILLED PORK CHOPS WITH SUMMER VEGETABLE MEDLEY

Steps:

• Mix butter and herbs together in a small bowl. Place in fridge.
• Combine salt, basil, rosemary, thyme, and garlic thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered. Set aside.
• Cut zucchini in half lengthwise. Cut top and bottom off of the bell peppers (discard) and cut the remaining in 1 inch long strips. Cut the red onion into 1/2 inch thick rounds. Brush all vegetables with olive oil and sprinkle with salt and pepper to taste.
• Preheat grill to medium. Place pork chops and vegetables over direct heat.
• Cook the pork for 7-8 minutes turning once. Adjust cooking time if your chops are thinner or thicker than 1 inch or boneless. Cover the pork chops and let rest for 3 - 5 minutes before serving.
• Cook vegetables until "crisp tender" (heated throughout and softened but not soggy), about 5-7 minutes for the zucchini and 10-12 minutes for the onions and peppers.
• Serve the pork chops and grilled summer vegetable medley with a pat of herbed butter.

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 PORK CHOPS WITH VEGETABLES

Steps:

• To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
• To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
• To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
• Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
• Prepare grill.
• Drain vegetables and pork chops, discarding marinade.
• Grill pork chops and vegetables for 15 minutes or uitl done and browned.

GRILLED PINEAPPLE PORK & VEGETABLES

Steps:

• Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

VEGETABLE PORK CHOP DINNER

Steps:

• Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear.