Brazilian Pork Chops Recipe 445

Steps:

• Preheat grill to medium-high. Brush grill grate with oil. For the pork chops, mix together oil, garlic, thyme, rosemary, paprika, and cayenne. Season pork chops with salt and black pepper, then rub each side with garlic mixture. For the salsa, combine pineapple, bell pepper, scallions, onion, olives, capers, jalapeño, and cilantro; season with salt. Grill pork chops, covered, until edges begin to brown, about 4 minutes. Flip chops and grill until an instant-read thermometer inserted near (but not touching) the bone registers 145°. Remove chops from grill and let rest 3-5 minutes. Serve chops with salsa and rice.

Steps:

• Wipe the pork chops with a damp paper towel and pat them dry. Place the remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3 minutes on each side. Serve hot.

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

Steps:

• Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.
• Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.