Pork Chop Marinade

Simple Marinade for Pork Chops

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Honey Mustard Pork Chops

Smoky Honey Mustard Pork Chops

 

4 4-6 oz. pork loin or sirloin chops

Kosher salt and pepper

Liquid Smoke

3 Tbsp. Dijon or whole grain mustard

1 1/2 Tbsp. honey

2 cloves minced garlic

Sprinkle pork chops with Kosher salt and freshly ground pepper. Give them a liberal dousing of liquid smoke (you can usually find this either near the seasonings or the BBQ sauce/condiments in the grocery store). Set aside.

Heat oven broiler to high or preheat grill. Combine honey, garlic, and mustard. Place pork chops on broiler pan/grill and cook for 4-5 minutes. Turn and cook another 4-5 minutes. You want the internal temperature to be at least 165 (that’s a little pink inside), but you also don’t want to overcook them because they’ll become tough. So you may need to adjust your cooking times a little, bearing in mind that they have two minutes to cook after the initial 8-10 minutes.

Baste with honey mustard mixture and cook an additional minute. Turn and baste other side; cook for one additional minute. Remove from heat and allow to stand a few minutes to seal in the juices.

Carribean Pork Chops

Pork Chops with Caribbean Rub and Mango Salsa



Ingredients
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp sugar
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp ground red pepper
4 (6 oz) bone-in center cut pork chops (about 1/2 in thick)
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 tsp extra virgin olive oil
Directions
1. Combine first 7 ingredients in a small bowl.  Rub pork chops with spice mixture.
2. Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  (Or heat an outdoor bbq grill and lightly brush grates with vegetable oil)  Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink.)
3.  Combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently.  Serve salsa over pork.

Ranch Pork Chops

Slow Cooker Creamy Ranch Pork Chops and Potatoes

Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup*
2 packages dry Ranch dressing mix*
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions:
Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Garlic Lime Pork Chops

Garlic Lime Pork Chops

4 (6 oz) lean boneless pork chops
4 cloves garlic, crushed
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 lime, juice of
lime zest
salt and fresh pepper

Trim any fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.

Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.

Herb Crusted Pork Roast

Herb Crusted Pork Roast

1 (2 lb) pork loin roast, with fat left on
1 Tbsp Sea Salt (or regular salt)
2 Tbsp Olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary


Preheat oven to 475 degrees. Place pork loin in a roasting pan.
Combine remaining ingredients in a small bowl. With your fingers, massage the mixture into the pork loin, covering all the meat and fat.
Roast the pork for about 15-20 minutes at 475 degrees, then reduce heat to 350 degrees. Turn the roast over and roast for an additional 35-45 minutes (the original recipe said to use a meat thermometer and when the internal temperature reached 155 degrees, pull it out . . . but I don't have a meat thermometer, so I just kept checking by slicing into the middle of the roast and when it didn't look way pink anymore, I pulled it out. It had cooked for about 45 minutes at 350 when I felt mine was done).
Allow roast to sit for 20 minutes in the roast pan after you pull it out of the oven because it will continue to cook. Carve into pieces and serve!

Cha Shu Pork

Cha Shu Pork

Ingredients

3-4 lb pork loin

2T sugar

2T salt

Preparation

Rub onto pork and let set for 2 hours (covered with foil in fridge)

4 cloves garlic

¼ c soy sauce

¾ c hoisin sauce

¼ c honey

Mix together ingredients and cover pork. Let marinade for 30 minutes. Bake covered at 325 degrees for 2 hours. Baste pork every 15 minutes.

Cafe Rio Pork

Café Rio Pork

Pork Roast

1bottle Honey BBQ Sauce

1TB Honey

1 liter Coke

Crock Pot Low all over night

Shred put back in pot on low