BBQ PORK CHOPS WITH HERB-BUTTER CORN AND SWEET POTATOES
You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought barbecue sauce with honey mustard, brighten roasted corn with a slather of herby butter, and jazz up sweet potato fries with a sprinkling of grated Parmesan.
Provided by Katherine Sacks
Categories Back to School Dinner Pork Chop Pork Corn Sweet Potato/Yam Grill/Barbecue Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes.
- Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl.
- Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture.
- Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
- Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
- Divide pork chops and potatoes among plates. Serve with corn alongside.
GRILLED PORK TENDERLOIN WITH CORN ON THE COB
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
- Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
- Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Combine in a food processor and process until smooth.
GRILLED PASILLA PORK CHOPS WITH CORN ON THE COB
Brown sugar and pasilla chiles give these grilled pork chops a delicious sweet and spicy appeal. Serve with corn on the cob and prepare for applause.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Blend hydrated chiles in blender until smooth; press through wire mesh strainer into large bowl. Remove 2 Tbsp. of the chile puree; add to mayo. Add sugar and garlic powder to remaining chile puree in bowl. Add chops; turn to evenly coat with chile mixture.
- Rinse corn under cold water; grill 12 to 15 min. or until tender, turning occasionally. Grill chops 5 to 6 min. on each side or until done (145°F).
- Spread mayo mixture onto corn; sprinkle with cheese. Serve with chops.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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