Peppery Garlic Chops Recipes

CREAMY GARLIC PORK CHOPS

Steps:

• Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
• In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
• Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
• Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
• Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
• Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
• Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.

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.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

GARLIC PEPPER PORK CHOPS

Steps:

• Combine all ingredients in a self-sealing plastic bag large enough to hold chops.
• Marinate pork in mixture 30 minutes.
• Prepare medium-hot coals in grill bed.
• Remove pork from marinade, place 5 inches over coals and grill for 12-15 minutes, turning once and basting with marinade.

PEPPERY GARLIC CHOPS

Steps:

• Combine all ingredients in a large self-sealing plastic bag. (large enough to hold chops). Marinate chops in the garlic pepper mixture for about 30 minutes.
• Heat cast iron skillet (or heavy skillet with enough olive oil to just coat the pan.
• Remove pork from the marinade and place into skillet. Cook for about 20 to 30 minutes, until the pork is fully cooked and the outsides are browned.
• Baste with marinade during cooking, if desired.

GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS AND BALSAMIC VINEGAR

Steps:

• Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight Blanch cipolline onions in boiling water 1 minute. Drain, cool slightly and peel. Heat 1/4 cup oil in large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, 8-10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper. Reduce heat to low and simmer till vegetables are tender. Stir in reserved cipolline onions and sliced peppers. Can be made 1 day ahead. Cover, chill, and reheat. Prepare barbeque (high heat). Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with oil. Grill about 5 minutes per side. Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish with whole cherry pepper