GRILLED ROSEMARY PORK CHOPS
Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!
Provided by Steve B
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 3h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 272.8 calories, Carbohydrate 25.9 g, Cholesterol 65 mg, Fat 5.8 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 2 g, Sodium 3655.7 mg, Sugar 20.8 g
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
GRILLED ROSEMARY LAMB CHOPS
Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.
Categories Lamb Low Carb Low/No Sugar Wheat/Gluten-Free Rosemary Lamb Chop Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
- Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
GRILLED ROSEMARY LAMB CHOPS
Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.
Provided by Sandy
Categories Lamb/Sheep
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients except for lamb in a bowl.
- Place the chops in a container to marinate. I use a zip lock bag.
- Pour ingredients over chops, making sure both sides are well covered.
- Let marinate overnight. The longer the better, but give them at least one hour.
- Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
- Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
Nutrition Facts : Calories 360, Fat 32.1, SaturatedFat 12.1, Cholesterol 70.3, Sodium 635.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 15.7
GRILLED ROSEMARY CHOPS
These are so simple and yet so tasty. Can be assembled and refrigerated one day ahead and then grilled come the next day. For best results, center should be slightly pink when chops are removed from grill. The rest time is a must to hold in both juice and flavor. Cook time does Not inclued rest time.
Provided by Debbwl
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place one sprig rosemary on each chop and then wrap each chop with a slice of bacon. (If making ahead of time be sure to wrap and refrigerate).
- Sear over High heat for 1-2 minutes on each side.
- Lower heat to Medium and cook 5 minutes more per each side.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 489.2, Fat 28.9, SaturatedFat 10.4, Cholesterol 156.9, Sodium 203.2, Carbohydrate 0.1, Protein 53.7
GRILLED ROSEMARY PORK CHOPS
I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.
Provided by JelsMom
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
- Preheat grill (I just use my little on-the-counter fake George Foreman grill).
- Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.
GRILLED ROSEMARY GARLIC PORK CHOPS
Make and share this Grilled Rosemary Garlic Pork Chops recipe from Food.com.
Provided by Marie
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients for marinade in a shallow pan.
- Add chops and toss well with mixture to coat evenly.
- Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
- Grill over medium high heat for about 20 minutes.
LAMB CHOPS GRILLED IN ROSEMARY SMOKE
From the Williams-Sonoma "Steak and Chop" cookbook. DH and I made these a few nights ago and thought they were delicious! We let them rest at room temperature for about an hour. Prep time includes up to an hour to let the meat rest and the half hour for soaking the rosemary.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slash the edges of the chops in 1 or 2 places to prevent curling.
- To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
- Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).
- Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare.
- Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.
Nutrition Facts : Calories 916, Fat 78.3, SaturatedFat 33.9, Cholesterol 210.9, Sodium 1324, Carbohydrate 2.7, Fiber 0.5, Sugar 0.1, Protein 47
GRILLED LAMB CHOPS WITH ROSEMARY
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
- Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
- Preheat a grill or broiler to very hot.
- Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 40 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 556 milligrams, Sugar 1 gram
GRILLED LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
PAN-GRILLED ROSEMARY LAMB CHOPS
Protein-rich and easily prepared, this recipe provides a new flavor avenue for the traditional spring lamb entree.
Provided by cannedfood
Categories Lamb/Sheep
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper.
- Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.
- Nutritional Information Per Serving: Calories 345; Total fat 22g; Cholesterol 66mg; Sodium 414mg; Carbohydrate 16g; Fiber 5g; Protein 20g Adapted from "Half Scratch Magic" cookbook, published by Clarkson Potter. Printed with permission.
Nutrition Facts : Calories 516.9, Fat 32.6, SaturatedFat 12.2, Cholesterol 70.3, Sodium 282.5, Carbohydrate 32, Fiber 7, Sugar 3.8, Protein 24.7
GRILLED VEAL CHOPS WITH ROSEMARY
Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
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