Zesty Pork Chops And Grilled Vegetables Recipes

Steps:

• Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Steps:

• In a large resealable plastic bag, combine first five ingredients; reserve 1/3 cup mixture for brushing over chops. Add pork chops to bag; seal bag and turn to coat. Refrigerate overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes per side. Brush occasionally with reserved soy mixture during the last 5 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat grill to medium heat. Pierce both sides of chops several times with fork; place in shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over chops; cover dish.
• Refrigerate at least 15 min. to marinate. Set remaining dressing mixture aside for later use. Remove chops from marinade; discard marinade.
• Grill chops and vegetables 7 to 8 min. on each side or until chops are cooked through (160ºF) and vegetables are crisp-tender, brushing occasionally with the reserved dressing mixture.

Steps:

• Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.

Steps:

• Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag; add the pork chops, one at a time, and shake to coat., In a large nonstick skillet coated with cooking spray, brown chops on both sides. Transfer to an ungreased 11x7-in. baking dish. Top with tomatoes, mushrooms, onions and olives. Sprinkle with garlic, basil and oregano., Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°.

Steps:

• Preheat grill to med heat.
• Pierce both sides of chops several times with a fork.
• Place in a shallow dish.
• Combine dressing and mustard.
• Pour half of dressing sauce mixture over dish
• Refridgerate for at least 15 minutes to marinate.
• Grill chops 7 - 8 min per side or until chops are cooked through (160 degrees).
• Brush occasionally with reserved dressing mixture.

Steps:

• To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
• To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
• To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
• Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
• Prepare grill.
• Drain vegetables and pork chops, discarding marinade.
• Grill pork chops and vegetables for 15 minutes or uitl done and browned.

Steps:

• In a large resealable plastic bag, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade and turn to coat. cover and refrigerate for 3 hours or overnight, turning once.
• Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

Steps:

• Heat coals or gas grill for direct heat. Heat brown sugar, horseradish and lemon juice to boiling in 1-quart saucepan, stirring constantly. Brush on pork.
• Cover and grill pork 4 to 6 inches from medium-high heat about 15 minutes, turning once, until hot. Serve remaining sauce with pork.