Most grilled pork chop recipes seem to use some sort of apple flavor to pair with the meat. Though wonderfully tasty, this repeated use of apple and pork can get a little boring. While the best pork chop recipes can use apple, they certainly don't have to. Try to be creative with the flavors you use to grill, it helps keep both the task and the food interesting.
Peppered Mint Grilled Pork Chops Recipe
Ingredients You Will Need:
1 tsp ground black pepper
1 tsp dried mint leaves
½ tsp dried parsley
½ tsp paprika
½ tsp salt
½ tsp dried rosemary
¼ tsp crushed red pepper
¼ tsp cumin
¼ tsp onion powder
2 large pork chops, 1-inch thick
Stir together the black pepper, mint, parsley, paprika, salt, rosemary, red pepper, cumin and onion powder in a small bowl.
Place your pork chops on a plastic bag or in a storage container. Sprinkle each chop with the spice. Rub the spice in, and then flip the chops over to sprinkle and rub the unseasoned sides. Place the chops in the bag and seal, or place lid over storage container. Place the pork chops in the refrigerator, and let the flavors soak in for at least 1 hour.
Remove chops from refrigerator, and place over a hot part of the grill for about three minutes on each side. Move chops to lower heat, and grill for two to four more minutes on each side, or until a meat thermometer reads 145 degrees. Remove chops from heat and let stand for two to three minutes. Garnish with a few fresh mint leaves and serve.
Italian Grilled Pork Chop Recipe
Ingredients You Will Need:
½ cup Italian Salad Dressing
4 medium pork chops, 1-inch thick
2 tbsp grated parmesan cheese
Poke each pork chop a few times with a fork. Place the pork chops in a sealable plastic bag. Pour Italian salad dressing into bag. Seal the bag. Turn the bags up and down to make sure the dressing coats both chops completely. Place bag in refrigerator, and let pork chops marinate for at least 1 hour.
Remove bag from refrigerator, and take out pork chops. Let excess marinade drip off. Place the chops over a hot part of the grill for about two minutes on each side. Move chops to lower heat, and grill for two more minutes on each side, or until a meat thermometer reads 145 degrees. Remove chops from heat and let stand for two minutes. Sprinkle with a light dusting of grated parmesan cheese, and serve over pasta.
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