Best Grilled Dijon Pork Chops With Lemon Rosemary Recipes

GRILLED LEMON ROSEMARY PORK CHOPS WITH ARUGULA SALAD

Steps:

• Preheat grill to medium-high heat. Mince garlic. Sprinkle ½ teaspoon salt over the garlic and mash with the side of a chef's knife to create a paste. Set ¼ teaspoon of the paste aside in a large bowl for the dressing and add the remaining pinch of salt to it. Scrape the remaining garlic paste into a small dish for the lemon rosemary paste. Add lemon zest and rosemary and stir to combine.
• Rub rosemary mixture over both sides of the pork chops. Sprinkle with pepper.
• Grill Pork chops until just barley pink in the center, 3 to 5 minutes per side.
• Whisk lemon juice, olive oil and Dijon in the large bowl with the garlic paste.
• Add arugula to the dressing. Toss to coat. Serve pork chops with the arugula and top with the Pecorino.

LEMON-DIJON PORK SHEET-PAN SUPPER

Steps:

• Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

GRILLED ROSEMARY PORK CHOPS

Steps:

• Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
• Preheat grill (I just use my little on-the-counter fake George Foreman grill).
• Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.

DIJON GRILLED PORK CHOPS

Steps:

• Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
• Remove pork chops from marinade and discard bag and marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

GRILLED ROSEMARY PORK CHOPS

Steps:

• Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
• Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).