SPICE RUBBED PORK CHOPS
Elegant looking chops for company. Makes a nice looking plate especially when accompanied by a good salad or a green bean dish. For my WW friends, these chops are only 4 SP!
Provided by Sara Andrea
Categories Pork
Time 15m
Number Of Ingredients 6
Steps:
- 1. Preheat broiler and coat broiler pan with cooking spray.
- 2. In a small bowl combine chili powder, sugar, cumin, and garlic powder. Add Worcestershire sauce (or A1 Steak Sauce) and stir to form a paste.
- 3. Rub paste on both sides of chops. Place on prepared pan and broil 4-5 minutes on each side and inside is no longer pink. Also goes great on the grill!
SPICE-RUBBED GRILLED PORK CHOPS
Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Provided by Cheryl Alters Jamison
Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
- Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
- Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
- Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE
Steps:
- Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
- Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
- In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
- Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
- To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce
SPICE-RUBBED GRILL PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium-high heat and brush the grill grates with olive oil.
- Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
- In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
- Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.
WW SPICE-RUBBED PORK CHOPS
Make and share this Ww Spice-Rubbed Pork Chops recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and coat broiler pan with cooking spray.
- In a small bowl, combine chili powder, sugar, cumin, and garlic powder. Add Worcestershire sauce and stir until paste forms.
- Rub paste onto both sides of each pork chop, place on prepared pan and boil about 4 minutes on each side until inside is no longer pink.
- Serve with string beans drizzled with fresh lemon juice.
PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
MOROCCAN SPICE RUBBED PORK CHOPS
Make and share this Moroccan Spice Rubbed Pork Chops recipe from Food.com.
Provided by nemokitty
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
- Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.
Nutrition Facts : Calories 353.8, Fat 19.2, SaturatedFat 6.1, Cholesterol 137.3, Sodium 255.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 41.4
RUBBED DOWN PORK CHOPS
Pork chops rubbed down with minced garlic, garlic powder, salt, and pepper are cooked in Worcestershire sauce and water with onions and mushrooms.
Provided by SQAIMY
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic.
- In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes.
- Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 13.6 g, Cholesterol 40.9 mg, Fat 8.1 g, Fiber 1.7 g, Protein 18.3 g, SaturatedFat 2.8 g, Sodium 784 mg, Sugar 4.8 g
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- Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover and refrigerate at least 1 hour or up to 24 hours.
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