Best Jacques Pepins Grilled Pork Chops Recipes

PORK CHOPS WITH SAUTEED PLUMS

Pork Chops with Sauteed Plums image

I frequently rely on fast, flavorful recipes like this that look like I fussed in the kitchen all day. What an easy way to please my family...and to impress dinner guests!

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon canola oil
1 pound fresh plums, pitted and sliced
1/2 cup chopped onion
2 tablespoons water
1/2 teaspoon dried thyme

Steps:

Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside. , Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 305 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 31g protein.

JACQUES PEPIN'S GRILLED PORK CHOPS

Jacques Pepin's Grilled Pork Chops image

This was pinched from abcnews.com/recipes

Provided by Joyce Wall

Categories Pork

Time 30m

Number Of Ingredients 6

Ingredients

2 pork rib or loin chops, both 1 1/4 to 1 1/2 inches thick
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp rosemary leaves, chopped frsh
1 1/2 tsp corn or canola oil
fresh rosemary sprigs for garnish

Steps:

1. Preheat oven to 180 degrees Fahrenheit.
2. Trim loin chops of excess fat and sinew.
3. Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.
4. Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.
5. Set the grill over high heat and allow it to get quite hot.
6. Lay the chops at an angle to the ridges and cook for 2 minutes, until clearly marked. Turn them over, keeping the same angle, so the now visible marks align with the ridges. Cook for 2 minutes in this side. Turn the chops over again and now rotate them as well, so the visible marks are perpendicular to the ridges. Cook for 2 minutes, until a crisscross is clear. Turn the chops over for the third time, keeping them at the same angle. Cook for 2 minutes, so that the second side of the chops has been on the grill as long as the first side.
7. Finally, stand the chops on their outside edges, balanced against the potato half or other prop. Brown for about 2 minutes, shifting the chop as needed so the entire edge is browned. Remove the chops to a platter and place in the oven for about 10 minutes, to allow them to decontract. Garnish with a sprig of rosemary and serve.