Spice Rubbed Grilled Pork Chops Food

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SPICE-RUBBED PORK CHOPS WITH GRILLED ZUCCHINI



Spice-Rubbed Pork Chops with Grilled Zucchini image

Seasoning the pork in the morning means you're all set for a speedy supper of Spice-Rubbed Pork Chops with Grilled Zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon ground coriander
1 tablespoon light-brown sugar
1 1/2 teaspoons ground cumin
Coarse salt and pepper
4 bone-in pork loin chops (3 pounds total)
3 tablespoons olive oil, divided, plus more for grilling
6 medium zucchini, thinly sliced lengthwise
2 limes
1/2 cup crumbled feta (2 ounces)

Steps:

  • In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
  • Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
  • Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.

Nutrition Facts : Calories 585 g, Fat 35 g, Fiber 2 g, Protein 58 g, SaturatedFat 12 g

SPICE-RUBBED GRILL PORK CHOPS



Spice-Rubbed Grill Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Time 52m

Yield 4 servings

Number Of Ingredients 15

Olive oil, for brushing grill grates
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
Four 8-ounce boneless center-cut loin pork chops
2 tablespoons butter
1 shallot, minced
1 tablespoon all-purpose flour
1/2 cup pomegranate juice
1/4 cup low-sodium beef stock
1 tablespoon red wine vinegar
1 tablespoon raspberry preserves
Fresh pomegranate seeds, for garnish (optional)
Kosher salt and freshly ground black pepper
Rice, for serving

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.

GRILLED PORK CHOPS WITH SPICE PASTE



Grilled Pork Chops with Spice Paste image

Serve these flavor-packed pork chops with Shaved Beets with Orange or French Potato Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 8

4 garlic cloves, minced
3 tablespoons vegetable oil, plus more for grates
2 tablespoons light-brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
4 bone-in pork loin chops (3 pounds total)

Steps:

  • In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).
  • Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Nutrition Facts : Calories 574 g, Fat 35 g, Protein 54 g

GRILLED PORK CHOPS WITH HERB RUB



Grilled Pork Chops With Herb Rub image

Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.

Provided by P48422

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 cups water
1/4 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon molasses
1 cup ice cube
4 bone in pork chops, about 3/4 to 1 inch thick (about 3 lbs. total)
1 tablespoon chopped garlic
1 tablespoon crushed fennel
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
2 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper

Steps:

  • To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
  • Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
  • When the brine is cold, add the chops.
  • Refrigerate for at least 4 hours, but no more than 6.
  • Remove the chops from the brine, dry completely with paper towels.
  • Discard the brine.
  • In a small bowl, combine the rub ingredients and mix well.
  • Lightly rub the mixture into both sides of each pork chop.
  • If using a gas grill, set one side on low, the other medium high.
  • If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
  • When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
  • Sear the chops over the hot area for about 1 1/2 minute.
  • per side, then move them to the less hot areas.
  • Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
  • (about 3 minutes more per side).
  • Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
  • NOTE: You could cook this chops inside in a frying pan.
  • Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.

Nutrition Facts : Calories 413.6, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 8070, Carbohydrate 19.1, Fiber 0.6, Sugar 16.1, Protein 41.6

QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB



Quick Brined Pork Chops, Grilled With Indian Spice Rub image

From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.

Provided by CHRISSYG

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 quarts water
3/4 cup kosher salt
6 tablespoons sugar
4 bone in pork loin chops or 4 bone in center-cut pork chops (about 3 lbs total)
1 tablespoon fennel seed
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1/3 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons brown sugar

Steps:

  • Grind fennel in a spice grinder.
  • Mix all ingredients in a bowl except sugar.
  • Place in a cold sauté pan.
  • Turn heat to medium and heat/toast spices just until fragrant.
  • DO NOT BURN.
  • Remove from pan allow to cool to room temperature and add the sugar.
  • Set aside.
  • (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
  • Pour into a two gallon zip lock type bag and add the chops.
  • (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
  • Refrigerate for about an hour, turning occasionally.
  • Remove chops from brine and pat dry with paper towels.
  • Coat with spice mixture and massage into the meat.
  • Allow to sit with rub while preparing the grill.
  • Prepare Grill to very hot.
  • (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
  • Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
  • Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
  • (Internal temp will rise to about 145 degrees) Serve.

Nutrition Facts : Calories 356.1, Fat 20.8, SaturatedFat 7.5, Cholesterol 68.8, Sodium 21295.6, Carbohydrate 23.7, Fiber 1.3, Sugar 21.2, Protein 18.8

MOROCCAN SPICE RUBBED PORK CHOPS



Moroccan Spice Rubbed Pork Chops image

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

2 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 pork chops, 1/2 inch thick
1/4 teaspoon salt
black pepper

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

BONELESS PORK CHOPS WITH SPICY RUB



Boneless Pork Chops With Spicy Rub image

Make and share this Boneless Pork Chops With Spicy Rub recipe from Food.com.

Provided by nemokitty

Categories     Pork

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 pork chops, boneless
1 lime, cut into 8 wedges

Steps:

  • In a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. Rub the mixture evenly over the pork chops. Cover and refrigerate for 15 minutes.
  • Heat broiler. Broil pork chops for 5-6 minutes on each side, until browned and cooked through. Or you could also bake the chops at 375 degrees for 20-25 minutes or till done. Serve immediately, with 2 wedges of lime for each chop.

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Top Asked Questions

What is Spice rubbed pork chops?
Spice-Rubbed Grilled Pork Chops. These spice-rubbed grilled pork chops get their awesomeness from a mix of crushed coriander seeds, chipotle chile powder, ground cumin, smoked paprika, and mustard powder. A combo of direct and indirect grilling makes for a great crust and juicy interior.
How to cook pork chops with dry rubs?
In small bowl combine all dry rub ingredients, mix well. Generously coat each pork chop with the spice rub. As the name suggests, rub the spice mix into the meat. Place chops in single layer in a sealed container in the fridge for at least 1 hour for best results.
How to cook pork chops on the grill?
In a small bowl, combine the coriander, chipotle, salt, cumin, paprika, and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture and then rub the seasoned chops with the olive oil. Sear the pork chops on the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side.
What is the best way to make spicy pork chops?
The rub is a perfect combo of sweet, salty, savory and spicy and is made with common pantry ingredients. In small bowl combine all dry rub ingredients, mix well. Generously coat each pork chop with the spice rub.

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