THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
- Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
- Serve chops with little heap of onions.
MUSTARD MARINATED PORK CHOPS
Make and share this Mustard Marinated Pork Chops recipe from Food.com.
Provided by AniMouse
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put chops in ziploc bag and add all except salt and pepper.
- Refrigerate chops in fridge for at least 2 hrs or overnight.
- Heat 2 T evoo in lrg pan and heat over medium-high.
- Salt and pepper both sides of chops and place in pan.
- Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
- Remove pork to place and tent foil for 5 min to lock in the juices.
Nutrition Facts : Calories 361.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 770.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 41.3
HABANERO-MARINATED PORK CHOPS WITH MUSTARD GREENS SLAW RECIPE
One citrusy, chile-laced, and very hard-working marinade serves two functions, flavoring the pork chops before and after they hit the grill.
Provided by Chris Morocco
Time 1h
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Using the back of a chef's knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
- Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.
- Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6-8 minutes. Transfer to a platter and let rest 5 minutes.
- Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.
- Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.
- Pork chops can be marinated 2 hours ahead. Chill.
THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS
Categories Pork
Number Of Ingredients 15
Steps:
- Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking. Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper. Serve chops with little heap of onions.
HABANERO-MARINATED PORK CHOPS WITH MUSTARD GREENS SLAW
One citrusy, chile-laced, and very hard-working marinade serves two functions, flavoring the pork chops before and after they hit the grill.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- PreparationUsing the back of a chef's knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6-8 minutes. Transfer to a platter and let rest 5 minutes.Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.Do AheadPork chops can be marinated 2 hours ahead. Chill.
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