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).
Time 15m Yield 4 Number Of Ingredients 11 Steps:
Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl. Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use. Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 25m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Time 6h35m Yield 4 Number Of Ingredients 11 Steps:
In large nonmetal bowl, combine all brine ingredients; mix well. Add pork chops. Cover bowl; refrigerate 6 to 8 hours to marinate. In small bowl, combine all remaining ingredients; mix well. Set aside. Heat grill. Remove pork chops from brine; discard brine. Pat pork chops dry with paper towels. Rub brown sugar-herb mixture into both sides of pork chops. When ready to grill, place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until no longer pink in center, turning once.
Time 40m Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper. Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover. Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.
Time 4h15m Yield 4 serving(s) Number Of Ingredients 12 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Brush chops with lemon juice. In a small bowl combine oil,herbs and pepper,mix well. Rub herb mixture on both sides of chops. Arrange in a baking dish,cover and refrigerate 4 hours to overnight. Place pork chops on grill about 5 inches over coals,grill 12-15 minutes,turning once. Garnish with fresh herbs. Note:if using dried herbs reduce anounts by 1/2-1/3.
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.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Mix all ingredients. Spread rub evenly on pork chops. Cover and refrigerate 15 minutes. Brush grill rack with oil. Heat coals or gas grill for direct heat. Cover and grill pork chops over medium heat 12 to 15 minutes, turning once, until no longer pink in center.
