Best Bbq Peppered Pork Cutlets Recipes

GRILLED PORK CUTLETS WITH MAPLE CHIPOTLE GLAZE

Steps:

• Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
• In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
• Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
• Season the cutlets with salt and pepper and brush with a little oil.
• Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.

GRILLED PORK AND POBLANO PEPPERS

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

GRILLED PORK CUTLETS

Steps:

• 1. Put cutlets in a large zip top bag.
• 2. Combine marinade ingredients and pour over cutlets in the bag. Refrigerate for for several hours mixing the bag around every so often. I like to do this for at least a day.
• 3. Drain cutlets after marinading and reserve juice if desired (suggestion later). Thread cutlets on skewers by size for outdoor grill. This is not necessary but makes them easier to turn. I do not do this for my countertop grill.
• 4. Grill cutlets for a couple of minutes on each side until done. (Larger ones may take another minute or two.) Serve with fried rice and a side salad.
• 5. I have also done these as an appetizer using the marinade. Simmer leftover marinade for a few minutes and strain if needed. Place grilled cutlets in a crockpot and pour marinade over them. Hold on low for a few hours.

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).

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
• Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

SWEET HOT PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Preheat a grill to medium-high heat; lightly oil the grill grates.
• Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving.
• Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times.
• Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.