Best Mesquite Grilled Pork Chops With Sweet Onion Recipes

SMOKEY MESQUITE PORK CHOPS

Steps:

• Combine orange juice, bourbon (if using), brown sugar, and mesquite seasoning in a shallow bowl or zip lock bag.
• Add pork chops, cover or zip and marinate in refridgerator a minimum of 1 hour.
• Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

MESQUITE GRILLED PORK CHOPS

Steps:

• Place mesquite chips in water and let soak for at least 30 minutes.
• Set pork chops out at room temperature for 30 to 45 minutes before grilling.
• Combine all paste ingredients.
• Spread paste mixture on pork chops covering all sides completely using all of the mixture.
• Drain mesquite chips and place in a small disposable aluminum foil pan.
• Preheat gas grill on high until hot using both burners.
• Lift up grate on one side and place aluminum foil pan directly on fire.
• Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
• Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
• Place pork chops on grill side with no heat.
• Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
• Remove from grill, cover with foil and let rest for 5 minutes.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
• Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
• Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
• Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

MESQUITE GRILLED PORK CHOPS WITH SWEET ONION

Steps:

• In large shallow dish or resealable food-storage plastic bag, mix marinade mix, water and oil. Add pork chops and onion; turn to coat. Cover dish or seal bag; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill.
• When grill is heated, remove pork and onion from marinade; reserve marinade. Place pork and onion on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 15 minutes, turning once and brushing frequently with marinade, until pork is no longer pink in center. Discard any remaining marinade.