SUMMER GRILLED PORK CHOPS
This dish is what summer and grilling are all about...sweet honey-grilled pork chops are always an entertaining hit.
Provided by MollysDad
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chops from the bag, and discard the used marinade. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. Baste frequently with the reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 673.3 calories, Carbohydrate 114.6 g, Cholesterol 106.6 mg, Fat 9 g, Fiber 0.7 g, Protein 41.6 g, SaturatedFat 3.1 g, Sodium 156.1 mg, Sugar 107.5 g
SOUTHWEST SUMMER PORK CHOPS
These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasonings. We love the seasoning blend on pork, but you can also use it on chicken. It gives foods a terrific taste without added salt. -Sandy Shortt, Cedarville, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops. Seal bag and turn to coat; refrigerate for 1-2 hours., Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 202mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
SUMMER GARDEN PORK CHOPS
A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock.
Provided by TJEAN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
- Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
- Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
- Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 23 g, Cholesterol 36.9 mg, Fat 24.9 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 1797.7 mg, Sugar 9.1 g
GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA
Steps:
- 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
- 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
- 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.
Nutrition Facts : Calories 662, Fat 34.5 grams, SaturatedFat 10.5 grams, Cholesterol 232 milligrams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 71 grams
SUMMER HOUSE PORK CHOPS (SOMMER KOTELETTER-DENMARK)
Make and share this Summer House Pork Chops (Sommer Koteletter-Denmark) recipe from Food.com.
Provided by Ck2plz
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees.
- Melt 1 tablespoon of butter in a large oven-proof skillet over medium heat. Brown pork chops in butter, 3 to 5 minutes on each side. Remove pork chops from skillet.
- Add apples, onion, salt, sugar, pepper, and curry powder to skillet. Arrange browned chops over apple layer.
- Cover and bake for 30 miutes or until chops are tender and apple layer is cooked through.
- In a small bowl, stir melted butter into breadcrumbs. Sprinkle over baked chops.
- Bake uncovered, 5 to 10 minutes longer or until crumbs are crisp and brown.
Nutrition Facts : Calories 684.3, Fat 38, SaturatedFat 13.3, Cholesterol 186.1, Sodium 863.1, Carbohydrate 30.3, Fiber 4.5, Sugar 17.4, Protein 54
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