Best Grilled Pork Chop Recipes

GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS

Steps:

• 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
• 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
• 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

VIETNAMESE GRILLED LEMONGRASS PORK CHOP (THIT HEO NUONG XA)

Steps:

• Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
• Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
• Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
• Serve over steamed white rice and nuoc cham dipping sauce.

GRILLED PORK CHOP RECIPE

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops. Reserve half the barbecue sauce mixture for serving with the grilled chops.
• Grill chops 4 min. on each side. Brush with half the remaining barbecue sauce mixture. Grill additional 3 to 4 min. or until chops are done (145°F), turning and brushing with remaining barbecue sauce mixture after 2 min. Remove chops from grill; let stand 3 min.
• Serve with the reserved barbecue sauce mixture.

DOUBLE THICK GRILLED PORK CHOP WITH GINGER PLUM BBQ SAUCE

Steps:

• Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
• Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
• Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours.
• Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
• Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
• Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes

SUGAR CURED SMITHFIELD LEAN PORK CHOP OVER HICKORY WITH RED'S APPLE BAKED BEANS AND GRILLED PINEAPPLE SLAW

Steps:

• Mix the brown sugar, salt and pepper together and rub vigorously into the pork. Refrigerate 4 to 6 hours. Place chops over medium hot coals for 5 minutes and turn 1/4 turn. Cook for 5 minutes and then flip the chop over. Cook for 5 minutes; turn 1/4 turn; cook another 5 minutes. Allow the chop to rest for 5 minutes on the cool side of the grill.
• Red's Apple Baked Beans: In a cast iron pot with a lid, cook the bacon over medium heat, stirring until browned. Add onion and garlic and cook until browned. Add ketchup, molasses, mustard, sugar, and jalapeno and bring to a boil. Add apples and baked beans and stir to combine thoroughly. Cook on stove top or side grill about 1 hour covered over medium low heat.
• Grilled Pineapple Slaw: Place pineapple slices over medium hot grill and brown for 3 to 5 minutes. Turn over and brown second side. Slice the pineapple on bias very thinly and toss in a bowl with cabbage and carrot. Mix the vinegar, sour cream and salt to make a dressing and mix in with the pineapple, carrots and cabbage. Place the pineapple slaw on a plate and spread it around to cover the entire plate. Place the baked beans in the center of the slaw, and place the pork on top.

GRILLED HOISIN PORK CHOP NOODLE BOWL

Steps:

• Heat a grill pan over medium-high heat.
• Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes.
• Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use.
• Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces.
• Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain.
• In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water.
• Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side.

GRILLED PORK CHOP AND PINEAPPLE SALAD

Steps:

• Heat grill to medium heat.
• Grill chops 5 to 6 min. on each side or until done (145ºF). Remove from grill; set aside. Add pineapple to grill; cook 2 to 3 min. on each side or until lightly browned on both sides.
• Mix dressing, cilantro, lime zest and juice until blended.
• Slice chops and chop pineapple. Place lettuce on large platter; top with meat and pineapple.
• Drizzle with dressing mixture just before serving; sprinkle with cheese.

GRILLED BONE IN PORK CHOP WITH BEURRE BLANC SAUCE RECIPE - (4.6/5)

Steps:

• In a heavy cast iron skillet on medium high heat, put oil and butter. Salt and pepper both sides of each pork chop and pat into the meat. Put chops in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times. When done, remove the chops to a plate and set aside. Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce. BEURRE BLANC SAUCE: Put shallots in skillet and caramelize 3-5 minutes on low heat. Add balsamic vinegar and wine to deglaze skillet. Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount. You now have a concentrated flavor. Start whisking in the cold butter, one cube (or tablespoon) at a time. Stir and whisk. When completely melted, add the next tablespoon until all are incorporated in the sauce. When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop. This is a delicate (and rich!) sauce; do not let it sit.

VIETNAMESE GRILLED SMOKED PORK CHOP RICE BOWLS

Steps:

• Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves. Add the grated carrot and stir to combine. Season with salt and reserve.
• Combine the remaining sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat and simmer until the sugar dissolves, about 3 minutes. Turn off the heat and add the fish sauce, garlic, lime zest and juice and a pinch or 2 of red pepper flakes. Spoon out a 1/4 cup of the sauce to baste the pork chops and reserve the rest to serve with the rice bowls.
• Heat an outdoor grill or large cast-iron grill over medium-high heat. Whisk together the 1/4 cup sauce and the oil and brush liberally all over the pork chops. Place the pork chops on the grill and cook until the pork is warmed through and charred on both sides, about 5 minutes total. The pork chops might stick a bit to the grill but that is okay - just use a pair of tongs to gently pull away as needed. Transfer to a cutting board and allow to rest for 5 minutes. Cut each pork chop off the bone and thinly slice against the grain.
• To serve, divide the rice among 4 large bowls. Toss the carrots with the cilantro. Top each bowl with a few slices of the pork, divide the carrot salad among the bowls and top with the rest of the sauce. Stir to combine and serve.

GRILLED BBQ PORK CHOP DINNER

Steps:

• Heat greased grill to medium heat.
• Arrange each ear of corn on piece of heavy-duty foil; spread with butter. Wrap corn securely.
• Grill corn 5 min. Place chops on grill. Grill corn with chops 10 to 12 min. or until corn is tender and chops are done (145°), turning frequently and brushing chops with barbecue sauce.
• Let chops stand 3 min. Serve chops with corn and salad greens drizzled with dressing.

GRILLED PORK CHOP MARINADE

Steps:

• Mix first 4 ingredients in a bowl. Place pork chops in a glass baking dish. Pour marinade over them, turn chops to coat both sides. Cover with plastic wrap and refrigerate at least 2 hours.
• Preheat outdoor gas grill to very hot. Remove chops from marinade and discard marinade. Place chops on grill and cook 8 minutes on first side with grill cover open. Turn chops and cook 5 more minutes with grill cover closed.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
• Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
• Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.

GRILLED PORK CHOP WITH APPLE AND PEACH MOSTARDA AND PUREE

Steps:

• For the pork:
• Preheat the grill over medium-high heat.
• Season pork chops with kosher salt and a pinch of sugar on both sides. If possible, season the night before grilling and allow the chops to come to room temperature before cooking.
• Rub both sides of the pork chop with blended oil and place onto the grill. Cook the chops about 4 minutes per side, until medium doneness. Allow to rest before slicing.
• For the puree:
• To a large saute pan over medium-low heat, add the butter, apples, and peaches and season with salt, to taste. Allow to slowly cook until tender, about 10 minutes. Carefully place into a blender and blend until pureed. Taste to check for seasoning and re-season, if needed.
• For the mostarda:
• To a small saucepan over medium heat add the coriander seeds and mustard seeds and toast, about 30 seconds. Add the dried cherries, peaches, apples, thyme sprigs, sliced shallot, and apple cider vinegar. Allow to simmer until the peaches and apples are tender, about 10 minutes. Taste for seasoning and add salt and freshly ground black pepper. Take off the heat, add a splash of mustard oil, and stir to combine.
• For each serving:
• Drizzle the peppercress with extra-virgin olive oil and toss to coat. Place a small spoonful of the puree onto the plate. Take the pork off the bone and slice. Place the pork slices onto the plate and top with a spoonful of the mostarda. Garnish with a few sprigs peppercress and drizzle the plate with extra-virgin olive oil.

GRILLED BBQ PORK CHOP SANDWICH RECIPE

Steps:

• Place chops on grill over medium coals. Brush with barbecue sauce. Grill 6 to 8 minutes on each side or until cooked through (170 degrees), brushing occasionally with barbecue sauce. Place tomato and onion on grill during last 4 minutes of grilling time, turning and brushing occasionally with barbecue sauce. Spread rolls with barbecue sauce. Fill with lettuce, chops, tomato and onion. This recipe yields 4 sandwiches.

GRILLED PORK CHOP WITH ROSEMARY TERIYAKI BUTTER GLAZE, FORK MASH

Steps:

• Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
• Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
• In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
• In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
• Season pork chop to taste and grill medium heat 8 minutes on each side.
• Take off grill, cut butter into ½ pieces and place two on top of pork chops.
• Cover with foil and let rest for 5 minutes.
• Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan.
• Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
• Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
• Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.

MICHAEL SYMON'S GRILLED PORK CHOP WITH POTATO SALAD

Steps:

• Preheat your grill to medium high heat.
• For the Potato Salad: Whisk together the vinegar, sugar, mustard, scallions and parsley. Season the vinaigrette with salt and freshly ground black pepper then set aside.
• Cook the bacon in a large sauté pan over medium-high heat. Once crisp, place on a plate and crumble into small pieces and add to the vinaigrette. Reserve the rendered fat.
• Combine the potatoes, a splash of water, beer, skin-on garlic, rosemary and a pinch of salt in a foil packet. Add a few tablespoons of rendered bacon fat in the packet and pinch to seal. Place on the grill and cook until potatoes are fork tender. Set aside.
• Turn the heat to medium and add a few tablespoons of rendered fat and the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes then add the caraway seeds and garlic, cooking for an additional 30 seconds.
• Add the cooked potatoes to the vinaigrette and toss to coat. Serve warm.
• For the Pork Chops: In the meantime, season your pork chops with salt and freshly ground black pepper. Mix together the paprika, ginger, coriander, and cumin and season the pork on both sides, drizzle with olive oil rubbing the spices in to the meat. Place the seasoned meat on the grill. Cook the chops till medium, about 4 minutes per side. Remove the pork from the grill and let it rest up to 10 minutes.