GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA
A Betty Crocker cookbook shares a healthy recipe! A rub of jerk seasoning gives lean chops extra zip.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
- Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
- Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.
Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 0 g
GRILLED PORK CHOPS WITH PEACH SALSA
Steps:
- Salsa:
- In a bowl toss all of the salsa ingredients together and set aside.
- Pork chops:
- Heat an outdoor grill or grill pan over medium-high heat.
- Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
- Serve the chops with the peach salsa.
PORK CHOPS WITH MANGO SALSA
Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SALSA SKILLET PORK CHOPS
There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. - Deanna Ellett, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 366 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 548mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
GRILLED PORK CHOPS WITH PINEAPPLE SALSA
Categories Onion Pork Quick & Easy Pineapple Hot Pepper Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
- Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
- Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.
PORK CHOPS WITH PINEAPPLE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
- Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
- Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
- Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
- Photograph by Justin Walker
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.
PORK CHOPS WITH NECTARINE SALSA
My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES
Steps:
- Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
- For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
- For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.
SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !
Tender, juicy and a bit sweet and spicy ! I looked for a recipe here that would incorporate what I had on hand for my pork chops but couldn't find one. So I came up with this! I made this in about 50 minutes (including prep time) so it was as fast as it was tasty ! The marmalade is a bit different but it really did add a nice sweetness to offset the spicy salsa. Hope you enjoy it as much as we did !
Provided by cfletcher
Categories Pork
Time 50m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat your oven to 375°F.
- Heat your frying pan to medium.
- Add the oil to the pan.
- Add the pork chops. Season with salt, pepper and garlic powder.
- Lightly brown for about 2 minutes per side.
- In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
- Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
- Smother the chops with the salsa mixture and chopped onions.
- Put into the oven for approximately 40 minutes.
- Turn the chops 1/2 way and baste with the sauce.
- Serve with the extra sauce over the chops!
CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
- Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
- Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
- Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.
SALSA PORK CHOPS
Make and share this Salsa Pork Chops recipe from Food.com.
Provided by MEGZ7640
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Season chops w/salt and pepper.
- Brown chops on one side in non-stick skillet.
- Turn chops and add salsa to skillet.
- Bring to a boil, lower heat, cover and simmer for 8 minute.
Nutrition Facts : Calories 250.2, Fat 14.4, SaturatedFat 5, Cholesterol 75, Sodium 650, Carbohydrate 6.1, Fiber 1.6, Sugar 3, Protein 24
GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA
Simple grilled pork chops are topped with a super refreshing peach-jalapeno salsa in this quick and flavorful recipe.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Prepare a gas or charcoal grill over medium heat, with one area set to high.
- In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
- Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
- Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 4 g, Cholesterol 46.7 mg, Fat 6.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 2.4 g, Sodium 104.1 mg, Sugar 2.7 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.
GLAZED PORK CHOPS WITH MANGO SALSA
Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
- Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
- Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.
Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 1 g, Protein 28 g
SOUTHWESTERN GRILLED PORK CHOPS WITH PEACH SALSA
Pair a spicy fruit salsa with zesty grilled pork chops and have it on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside.
- Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa, or serve salsa on the side.
Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 9 g, TransFat 0 g
JERK PORK CHOPS WITH MANGO SALSA
Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :)
Provided by Melanie B.
Categories Pork
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
- Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
- Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
- In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
- Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.
GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA
Steps:
- 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
- 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
- 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.
Nutrition Facts : Calories 662, Fat 34.5 grams, SaturatedFat 10.5 grams, Cholesterol 232 milligrams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 71 grams
SPICY PINEAPPLE BROWN SUGAR PORK CHOPS WITH VEGETABLE BROWN RICE AND SALSA
Categories Pork Sauté Quick & Easy Dinner
Number Of Ingredients 21
Steps:
- In a sauce pan on med heat pour in the pineapple juice, setting 1/3 c. to the side for the rice. Add the remaining ingredients and bring to a simmer. Remove from heat and let cool. Combine with the uncooked pork chops and let it marinade for 2-3 hours. (save a portion of the marinade to use later as a sauce) Start to prep the rice 20 minutes before cooking the pork chops. For the rice follow the boxed instructions. Saute the diced peppers and onions, when they are about half way cooked add in mushrooms and cilantro. Set aside when done. In a sauce pan put pork chops and marinade on med heat. When about half way cooked drain the liquid and let the pork chops sear. Next, check on the rice and add in pineapple juice- allow the rice to get really thick and sticky. Add in the sauteed vegetables and hot sauce. For the salsa saute the pineapple chunks and brown sugar on med-low heat. When cooked through drain the excess liquid from the pan. Add remaining ingredients and cook until browned. When done, add the pork chops to the salsa to finish cooking.
TENDER PORK CHOPS WITH MANGO SALSA
I make the salsa and season the pork in the morning so it's ready to throw on the grill later. For a spicier topping, I add jalapenos to the salsa. -Andrea Rivera, Westbury, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the vinegar, grilling blend and oil. Add the pork; seal bag and turn to coat. Refrigerate for at least 2 hours., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops.
Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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