Best Grilled Pork Chops With Blueberry Salsa Recipes

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
• Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
• Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

GRILLED PORK CHOPS WITH BLUEBERRY SALSA

Steps:

• To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.
• To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.

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).

CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA

Steps:

• To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
• Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
• Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
• To grill:
• Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
• Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
• To roast:
• Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.

PORK WITH BLUEBERRY HERB SAUCE

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

PORK CHOPS WITH SAVORY BLUEBERRY SAUCE

Steps:

• Preheat the oven to 425°F.
• Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
• Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
• While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
• Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
• Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
• Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
• Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
• Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.