Time 3h5m Yield 4 servings Number Of Ingredients 15 Steps:
For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes. Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze. For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes. Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.
Time 15m Yield 6 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended. Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Time 25m Yield 8 servings. Number Of Ingredients 8 Steps:
In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.
Time 2h15m Yield 6 Number Of Ingredients 6 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).
Yield 4 Number Of Ingredients 8 Steps:
Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally. Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt. When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time. Bring any remaining glaze to a boil. Serve warm glaze with pork chops.
Yield 4 servings Number Of Ingredients 8 Steps:
In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt). Rub the pork chops in the spices generously. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.) Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through. Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice. Enjoy!
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat grill. Make glaze:. In a small bowl, stir together all glaze ingredients. Place chops on grill and spread with half the glaze. Grill about 8 minutes. Turn over and spread with remaining glaze. Grill until cooked through, another 6-8 minutes.
Time 25m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat a grill to medium-high heat; lightly oil the grill grates. Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving. Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times. Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Build a fire in your grill, leaving about 1/3 of grill free of coals. Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil. Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals. After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium. When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.
Yield 4 servings Number Of Ingredients 14 Steps:
Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside. Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside. Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve. Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes. Spoon peach pico de gallo over pork chops just before serving.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine lime juice, ketchup, brown sugar, honey, and red pepper flakes for the glaze in a bowl. Set aside half the glaze for serving and use the remaining half during grilling. Trim pork chops of fat. Rub chops with oil and season with salt and pepper. Grill chops, covered, over heated side of grill for 3 minutes. Rotate chops and cook for another 3 minutes. Flip chops and place over unlit side of grill for 3 mn. (indirect heat). Brush chops generously with glaze. Cook chops until meat reaches an internal temp of 155 degrees; 6-8 mn. Remove chops from grill; tent with foil and allow chops to reset for 5 mn. Serve chops with reserved glaze.
