Jacques Pepins Grilled Pork Chops Recipes

JACQUES PEPIN'S SPINACH STUFFED PORK CHOPS

Steps:

• Step 1 First, make the stuffing:
• Step 2 Heat the oil in a large skillet over high heat. Add the spinach, nutmeg, garlic, salt and pepper and cook for about 3 minutes.
• Step 3 Transfer to a plate and let cool. Mix the grated cheese into the cooled spinach.
• Step 4 Place the chops on a work surface and, using a sharp paring knife, split them horizontally in half three quarters of the way through. Stuff with the spinach mixture and press the edges together. (The chops can be stuffed ahead, covered, and refrigerated until cooking time.)
• Step 5 At cooking time, preheat the oven to 140 degrees.
• Step 6 Heat the peanut oil and butter in a 12-inch skillet. Sprinkle the chops with half the salt and half the pepper, add to the pan, and sauté over high heat for about 3½ minutes. Turn them over, cover, and cook for 3½ minutes on the other side. Transfer to a plate and keep warm in the oven.
• Step 7 Finally, make the sauce:
• Step 8 Add the scallions and garlic to the drippings in the skillet and cook for 30 seconds. Stir in the tomato, chicken stock, and white wine, bring to a boil, and boil over high heat for about 2 minutes. Add the remaining salt and pepper, stir in the olives, and mix well.

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).

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.