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).
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 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 30m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat. Heat a grill pan or griddle over medium-high heat. Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
Yield 4 servings Number Of Ingredients 10 Steps:
Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to 3/4 cup, 10-15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving. Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°F, 1-4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.
Time 45m Yield 4 servings Number Of Ingredients 9 Steps:
To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice. Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil. To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest. Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat. Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
Time 30m Yield 4 chops, 4 serving(s) Number Of Ingredients 9 Steps:
Melt butter in a saute pan over medium high heat. Add onions and sugar; saute for 1 minute. Cover pan and reduce heat to med low. Simmer onions for about 10 minutes. Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan. Cook onions, uncovered, until they begin to caramelize. Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes. Transfer onions to a bowl and stir in pecans, sage, salt, and pepper. Keep onion mixture warm. Season chops with salt and pepper. Wipe out saute pan and add oil to pan. Add chops to pan and turn burner to med heat. Cook chops until browned, about 5 minutes. Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes. Remove chops from pan, tent with foil and let meat rest for 5 minutes. Serve each chop with some onions.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper. In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes. Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.
Time 25m Yield 2 serving(s) Number Of Ingredients 8 Steps:
In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening. Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned). Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly. Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
More about “pork chops with glaze recipes”
Time 45m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper. Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side. While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine. Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top. Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
