Best Grilled Pork With Lemon Thyme Barley Recipes

LEMON GARLIC MARINATED GRILLED PORK CHOPS

Lemon Garlic Marinated Grilled Pork Chops image

Recipe VIDEO above. Nothing infuses pork chops with flavour like a good marinade! This one is ideal for grilling so the high heat sears the crust beautifully. But the pork chops can of course be cooked on the stove, or even bake them! Also use this marinade for the proteins - see notes.

Provided by Nagi

Categories Main

Time 15m

Number Of Ingredients 9

Ingredients

3 garlic cloves (, minced)
1 tbsp dried oregano ((or other herbs, Note 1))
Zest of 1 lemon
1/3 cup (85 ml) lemon juice ((1 large or 2 medium lemons))
1/4 cup (65 ml) olive oil
3/4 tsp salt
1/4 tsp black pepper
4 pork chops bone in (, 2cm / 4/5" thick about 280g/9 oz each (Note 2))
Oil (, for cooking)

Steps:

Whisk Marinade ingredients in a bowl (or ziplock bag). Add pork. Marinade for 1 hr minimum, 3 hours ideal, 12 hours max (Note 3).
Take the pork out of the fridge 20 minutes before cooking.
Shake excess marinade off (but don't wipe dry) and cook using preferred method. Pictured in post served with Minted Yoghurt - see notes!

Nutrition Facts : ServingSize 204 g, Calories 449 kcal

GRILLED LEMON HERB PORK CHOPS

Grilled Lemon Herb Pork Chops image

These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.

Provided by DOREENBUCH

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 2h25m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
6 (4 ounce) boneless pork loin chops

Steps:

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC

Grilled Pork Loin With Herbs, Cumin and Garlic image

Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.

Provided by Melissa Clark

Categories dinner, meat, main course

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 1/2 to 4 pounds boneless pork loin, trimmed of some but not all fat
Grated zest and juice of 2 lemons, plus more lemon wedges for serving
8 garlic cloves, finely grated or minced
1/3 cup packed fresh basil leaves and tender stems, plus more for garnish
1/3 cup packed parsley leaves and tender stems
3 tablespoons fresh marjoram or oregano leaves
3 tablespoons cilantro leaves and tender stems
2 tablespoons thyme leaves, plus more for garnish
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 teaspoons ground cumin
1 teaspoon black pepper
Large pinch red pepper flakes, plus more for garnish

Steps:

Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams