Best Grilled Cherry Pork Chops Recipes

GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE

Steps:

• In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
• Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

GRILLED CHERRY PORK CHOPS

Steps:

• Season pork with salt and pepper to taste.
• Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
• Set a small skillet over medium heat and add oil.
• Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
• Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
• Remove from heat and season to taste with salt.
• Remove pork from marinade (discard marinade) and grill over medium high heat about 4 minutes per side, or until cooked through.
• Serve with cherry sauce on top.

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

Steps:

• Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups water in large bowl until salt and sugar dissolve. Add pork chops. Cover and refrigerate overnight, turning pork chops occasionally. Blanch cipolline onions in large saucepan of boiling water 1 minute. Drain. Cool slightly and peel. Heat 1/4 cup oil in heavy large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8 to 10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tablespoon oil in same skillet. Add bell peppers and red onion and saute until softened, about 5 minutes. Add crushed red pepper and 1 1/2 tsp. sugar. Season to taste with salt and pepper. Reduce heat to low and simmer until vegetables are tender, stirring often, about 10 minutes. Stir in reserved cipolline onions and sliced cherry peppers. Cover and keep warm. Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm before serving. Prepare barbecue (high heat). Remove pork chops from brine; pat dry. Sprinkle with coarse salt and pepper. Brush with oil. Gril until grill marks appear and pork is cooked through, about 5 minutes per side. Place 1 pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish each plate with whole cherry pepper.

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

GRILLED PORK CHOPS WITH CHERRY RELISH

Steps:

• Season pork lightly with pepper. Place in shallow baking dish. Pour soy sauce over. Turn chops to coat. Cover; chill 1 hour, turning occasionally.
• Heat oil in small skillet over medium heat. Add onion, ginger and garlic; sauté until onion is almost tender, about 5 minutes. Add cherries; sauté until cherries begin to soften, about 8 minutes. Remove from heat. Season with salt.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove pork from marinade. Grill pork until cooked through, about 4 minutes per side. Transfer to plates. Spoon relish over.

GRILLED PORK CHOPS W/ CHERRY ALMOND SAUCE

Steps:

• Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
• Bring to a boil.
• Boil for one minute, stirring occasionally.
• Remove from heat.
• Stir in the almonds.
• Pour 1/3 of mixture into a glass measure to use for basting.
• Reserve the remainder to serve as a sauce with the chops.
• Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
• Turn and grill on the other side, basting well with the cherry almond sauce.
• Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
• (145°F for medium rare; 160°F for medium; 170°F for well-done).
• Serve with the reserved cherry almond sauce.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• PREPARATION 1. Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling. 2. Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce. 3. Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve. YIELD 4 servings.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• 1. Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• 2. Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fire and the thickness of the chops. The pork is done when it's just firm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135° in the thickest part of the chop (the temperature will continue to rise slightly as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• 3. Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.