GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA
A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.
Provided by MICHELLE0011
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
- Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
- Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g
SKILLET PORK CHOPS WITH SALSA VERDE
Steps:
- For the pork chops: Preheat the oven to 425 degrees F.
- Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
- For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
- For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.
25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH
We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.
Provided by Food Network Kitchen
Time 25m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
- When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
- Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
- Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.
GRILLED PORK CHOPS WITH BLUEBERRY SALSA
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.
- To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 596 milligrams, Sugar 10 grams
GRILLED PORK CHOPS WITH SQUASH & OLIVE SALSA
Juicy grilled pork chops are topped with a chunky squash and olive salsa and garnished with cilantro and lime.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 12
Steps:
- Prepare grill or preheat broiler. Sprinkle lime juice, cumin and salt over pork chops. Grill over medium-hot coals or broil 4 inches from heat source 5 minutes per side or until chops are barely pink in center.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; cook 2 minutes. Add squash; cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add salsa and olives; heat through. Transfer to serving plates; top with pork chops. Garnish with cilantro and lime wedges if desired.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 12.2 g, Cholesterol 41.5 mg, Fat 13.9 g, Fiber 2.5 g, Protein 17.1 g, SaturatedFat 3.2 g, Sodium 957.2 mg, Sugar 3.5 g
More about "grilled pork chops with squash olive salsa recipes"
RECIPE: ONE-SKILLET SALSA PORK CHOPS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
GRILLED PORK CHOPS WITH CHERRY SALSA RECIPE - SIMPLY …
From simplyrecipes.com
GRILLED PORK CHOPS WITH TWO-MELON SALSA RECIPE
From myrecipes.com
GRILLED PORK CHOPS WITH TOMATO OLIVE SALSA | CANADIAN …
From canadianliving.com
GRILLED PORK CHOPS WITH TROPICAL SALSA - RECIPE GIRL
From recipegirl.com
SALSA VERDE GRILLED PORK CHOPS RECIPE - MY LATINA TABLE
From mylatinatable.com
JUICY GRILLED PORK CHOPS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (12)Total Time 20 minsCategory EasyCalories 388 per serving
PORK ROAST WITH MANGO SALSA RECIPE: HOW TO MAKE IT
From mybestrecipes.net-freaks.com
GRILLED PORK CHOPS WITH PEACH SALSA - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
PORK CHOPS WITH GRILLED APRICOT CORN SALSA - LIVELY TABLE
From livelytable.com
GRILLED PORK CHOPS RECIPE WITH PINEAPPLE SALSA
From aspicyperspective.com
GRILLED PORK CHOPS - DINNER AT THE ZOO
From dinneratthezoo.com
GRILLED PORK CHOPS WITH PEACH SALSA - SLENDER KITCHEN
From slenderkitchen.com
SKILLET PORK CHOPS WITH ZUCCHINI AND SQUASH - THE SEASONED MOM
From theseasonedmom.com
You'll also love