Spicy Pork Chops With Herbed Roasted New Potatoes Recipes

Steps:

• In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat an outdoor grill for high heat.
• Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

Steps:

• Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
• Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
• In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
• Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
• Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
• Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.

Steps:

• Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
• In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
• Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.