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- Meat and poultry
- Cuts of pork
- Pork chop
A delicious and highly flavoured pork chop recipe. Delicious served with potatoes, rice, bread or a side salad.
3 people made this
IngredientsMakes: 4 - 6 servings
- 3 tablespoons BBQ sauce
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon caster sugar
- 1 tablespoon groundnut oil
- 1 tablespoon cornflour
- 6 boneless pork chops, pounded evenly
- 1 tablespoon groundnut oil
- 2 tablespoons tomato ketchup
- 2 tablespoons water
- 5 tablespoons BBQ sauce
- 1/2 tablespoon caster sugar
- 2 tablespoons pineapple syrup (from the tinned pineapple slices)
- 1 tablespoon groundnut oil
- 1 medium onion, chopped
- 1 teaspoon salt
- 1/2 green pepper, chopped
- 5 slices tinned pineapple, chopped
MethodPrep:15min ›Cook:15min ›Extra time:15min marinating › Ready in:45min
- Make the marinade by mixing together the barbecue sauce, garlic salt, black pepper, sugar, oil and cornflour. Pour over the pork chops, let sit for 15 minutes.
- Make the sauce by mixing together the ketchup, water, barbecue sauce, sugar and pineapple syrup. Set aside.
- Heat a large frying pan with 1 tablespoon oil over high heat. Pan-fry the pork chops until brown on both sides, 3-5 minutes. Reduce the heat to medium and cook the pork chops until done, 3-5 minutes more. Set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, about 3-4 minutes. Stir in the green peppers and sauce, heat through, 2-3 minutes. Stir in the pineapple and pork chops, mix well and serve.
- Adjust the flavour of the sauce before cooking with it. If it's too sour, add sugar. If it's too sweet, add vinegar.
See it on my blog
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Korean Barbecue Pork Chops
Published: July 4, 2019 • Modified: March 10, 2021 • by Author: Analida • Word count:1048 words. • About 6 minutes to read this article.
Korean barbecue pork chops have a sweet and spicy taste that will make your taste buds burst into song. They go with just about anything: picnic favorites, jasmine rice, delicious salad greens, you name it!
I've been reading up on food trends lately, and have found that Korean barbecue ranks very high. More Korean barbecue spots have been popping up in the U.S. because of how fun and unique the experience is. You pay a flat fee for your meal, anywhere from $20-$40, and you order all kinds of meats and vegetables. When you sit at the table, there’s typically a grill in the middle on which you cook your food. There’s usually a sauce and sides bar, where you can curate your own sauce combinations and pick up some pickled vegetables or kimchi to eat on the side. And of course, it’s all eaten with a serving of fluffy white rice. It’s an engaging way to go out to eat, and is definitely fun. Go and try it if you live close to a Korean BBQ spot!
The seasonings featured at Korean BBQ spots sound mouthwatering, so for this occasion I decided to create a recipe with a Korean twist. I love all the different ways in which you can make pork. This recipe for Korean barbecue pork chops is great for a quick weeknight meal.
According to what I've been reading, Koreans love their pork. Many of Korea's culinary traditions comes from China, since for centuries China heavily influenced the culture of East Asia. The domestication of pigs for example came first from China and spilled over into Korea.
What’s in White BBQ Sauce?
- White Wine Vinegar
- Brown Mustard
- Salt & Pepper
That’s it! You may even have all these ingredients on hand already.
Plus, you can whip it up in just a few minutes. Meaning that these grilled pork chops are perfect for weeknight cooking!
Here’s my game plan for how it all goes down:
- Make the White BBQ Sauce.
- Pour half the sauce into a casserole dish or ziploc bag and let your chops marinate while you preheat the grill.
- Once the grill is hot, sear the chops for about 10 minutes per side (or until they reach 145-degrees F).
- Serve with remaining sauce on the side.
For the vinegar sauce:
Put all ingredients in saucepan over medium heat. Once all the spices have dissolved remove from heat and transfer to an airtight container (will last for about a year in the refrigerator).
For the hickory sauce:
Combine all ingredients in a blender. Pulse until everything is combined. Pour into a saucepan and warm over medium heat. Stir until the mixture is heated through. Remove from heat and store in an airtight container (will last for about a year in the refrigerator).
For the homemade barbecue sauce:
Combine all ingredients in a blender. Blend until completely combined, about 1 minute. Pour the mixture in a large saucepan over medium heat and bring to a simmer (do not let it get to a boil) and let cook until slightly thickened, about 5 minutes.
For the pork chops:
Preheat grill to medium-high heat. Brush grill grates with oil.
Season the pork chops on both sides with salt and pepper. Place on the grill and cook about 5-7 minutes on each side, depending on the thickness of the chop and desired doneness. About 1 minute before the chops are done, brush both sides with homemade barbecue sauce. Cook about 30 seconds more on each side, and then remove to a serving platter.
While the pork chops rest, place the pineapple slices on the grill and let cook until slightly caramelized and grill marks appear, about 2 minutes on each side.
Place a slice of pineapple on each chop and serve with additional homemade barbecue sauce on the side.
Grilling pork chops is so easy!
It&rsquos especially easy when you start with Smithfield pork chops, which is one of the reasons I&rsquom so excited to have partnered with them this year. Their pork chops come all seasoned up in the package which makes the prep work super minimal.
I started this grilled pork chop recipe with the Smithfield Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops. The prep work is basically done for you and this is a totally hassle free, flavor filled option for a busy night!
Of course, if you&rsquove got an extra 10 minutes to spare, you can be slathering these pork chops with my Asian inspired Korean BBQ sauce. This sauce is full of soy sauce, garlic, and brown sugar, so you know it&rsquos packing some flavor.
It&rsquos also got a good bit of sambal oelek in there to give it some spice. I love the bright, clean flavors of sambal oelek, but you can substitute sriracha if that&rsquos what you have on hand. They&rsquore very similar as far as spiciness, but sriracha has a much stronger garlic flavor. Both are tasty!
I love the way this salty, savory sauce works with the sweetness of the brown sugar already on the pork chops. Divine!
You&rsquoll want to be sure to use low sodium soy sauce or else this is going to get quite salty.
This whole recipe is ready in less than 30 minutes! I like to serve this grilled pork chop recipe with white rice for a more Asian thang, but it&rsquos also really good with my mama&rsquos easy coleslaw recipe or these oven roasted green beans.
Baked BBQ Pork Chops
Sometimes life gets crazy during the week. Rushing from school to activities to home. I am always looking for easy recipes for weeknights. Not only do they have to be simple but they also have to be really yummy. No one has time for a bad recipe. If you’re a busy parent then you will fall in love with these baked BBQ pork chops.
I like that these pork chops are baked in the oven. That means it’s a little healthier and way less mess to clean up. That’s a win-win in my book. You just can’t go wrong with a good pork chop topped with sweet BBQ sauce. I think anyone will enjoy these BBQ pork chops – even little picky eaters.
For some reason BBQ = summer to me. But you can make this recipe anytime of the year when you’re craving some good BBQ.
Grilled Pork Chops + Carolina BBQ Sauce
What could be more southern than Grilled Pork Chops smothered in a bold Carolina BBQ Sauce? This BBQ Pork Chops are rich and tangy with a kick at the end.
My BBQ lineage is a little shaky.
You see, I grew up in Oklahoma, which is wedged between Texas dry-rub brisket country and Kansas City sweet and spicy rib country. Not to mention I now live in North Carolina, where BBQ means pulled pork and a tomato-free sauce.
Carolina BBQ sauce is something I had never experienced before I moved to the Blue Ridge Mountains. I had never seen BBQ sauce that wasn’t a shade of red.
Now I live in a land with two distinct varieties of sauce. Cider BBQ Sauce (North Carolina) is thin, spicy and super tangy, and Mustard BBQ Sauce (South Carolina) is rich, zesty and… well, mustardy.
It took me a few years to acknowledge these two as real BBQ sauce, but now that I’ve accepted them, I’ve grown to love them.
There are many variations of Carolina BBQ Sauce. My version is a quick dump-and-stir variety, great for using on the fly. It’s spicy and tangy with a bit of depth and sweetness from molasses.
The Carolina BBQ Sauce is wonderful on all sorts of dishes, but I love it best on Grilled Pork Chops.
These easy BBQ Pork Chops are the perfect way to showcase Carolina BBQ Sauce. I brushed the pork chops with the mustard BBQ sauce before grilling. Then pour an ample dose of sauce over the top when serving the grilled pork chops. We just couldn’t get enough of them!
I served the BBQ Pork Chops with Bush’s Southern Pit Barbecue Grillin’ Beans. The combination of the zippy Mustard BBQ Sauce with the rich sweetness of the Grillin’ Beans sauce was a winner on many levels.
I’ve been impressed with every Bush’s Grillin’ Beans flavor I’ve tried, but the South Pit Barbecue might just be my favorite.
Coconut Colada BBQ Sauce with Pork Chops & Plantains
1. Preheat the broiler. In a food processor, puree the first 10 ingredients, about 2 minutes. Transfer to a saucepan. Simmer over medium heat, stirring often, until the sauce thickens, about 15 minutes season with salt and pepper.
2. On a rimmed baking sheet, drizzle the pork and plantains with the coconut oil season. Arrange the plantains, cut-side down. Measure 1/2 cup of the sauce brush 1/4 cup over the pork.
3. Broil the pork, flipping the chops and brushing with the remaining 1/4 cup of reserved sauce halfway through cooking, until an instant-read thermometer registers 145° when inserted horizontally into the chops, 10 to 15 minutes. Serve with salad and the remaining sauce.
Honey BBQ Pork Chops
You do need to plan ahead to make these Honey BBQ Grilled Pork Chops since they need time to brine, but it's so worth it! The grilled chops stay moist and are then slathered with honey BBQ sauce on the grill and at the table.
Tender and Juicy Grilled Pork Chops
I’ve heard the complaints before – pork chops are dry. Well, I’m here to tell you it doesn’t have to be that way and these Honey BBQ Grilled Pork Chops are here to prove it. The key is simple, but it does take a little advanced planning. Taking the time to brine the pork chops with a dry spice rub not only keeps the chops moist when you cook them, but also seasons them perfectly at the same time. So, plan this meal with at least 8 hours of notice to brine the chops and you won’t be disappointed.
Best Pork Chops for Grilling
When buying pork chops for grilling, the first thing I look for is a bone. Bone-in chops are more flavorful than boneless chops and tend to hold their shape better as they cook, with less shrinkage.
The second thing is to choose the cut of chop. My favorite chop for grilling is a rib chop (the top chop in the photo above). It has a bone with a portion of the pork loin attached and has a relatively high fat content. Don’t let a high fat content dissuade you – you don’t have to eat the fat on the chop, but it will help prevent the chop from drying out as you cook. The other chop that will work is a center cut or loin chop (the bottom chop in the photo above). This chop has a portion of the loin on one side of the bone and a smaller portion of the tenderloin on the other side. Unfortunately, the two sections of meat on either side of the bone cook at different speeds, so it can be a challenge to get the chop cooked just right. I find it also has less flavor and is less tender than the more expensive rib chop, but it still works well in this recipe.
The last thing I look for is the thickness of the chop. Ideally the chops should be 1- to 1½-inches thick. In summary: a 1-inch thick, bone-in rib chop is my number one.
How to Keep Pork Chops Flat
The most frustrating part of cooking pork chops is that they curl up as they cook which prevents them from cooking evenly, whether you’re cooking them in a pan, under the broiler or on the grill. The reason they curl is that the fat around the chop shrinks as it is heated. So, to avoid the curl up, score the fat around the chop, making slices every inch or so through the fat, just down to the meat. This allows the fat to shrink without pulling tightly around the chop. Problem solved!
Dry Brine for Pork Chops
Once you have selected your chops and scored the fat, it’s time to brine the chops. You can read more about brining and why you should always brine pork chops here, but basically it’s the dry brine process in this recipe, along with buying the right chop that keeps the chops moist. Brined pork chops are harder to over-cook, plus brining seasons the pork perfectly too. It’s not difficult – the spice rub only has four ingredients – but it does take at least 8 hours for the brine to have any effect on the chops. Season the meat with the spice rub and place the chops on a rack over a pan in the refrigerator, uncovered. This allows the chops to dry a little while they brine, rather than sitting in their own juices.
Honey BBQ Sauce
This recipe makes a lot of honey BBQ sauce. You’ll baste it on the chops generously as they cook, but you will have sauce leftover, which would be great on other meats you might be grilling, like chicken breasts or salmon fillets. You can also save the leftovers for another occasion. The key ingredient is the honey, of course, which not only tastes great, but if you can get your hands on some raw local honey, offers health benefits too.
How to Grill Pork Chops
The key to grilling pork chops successfully is to create two zones on your BBQ. Start by searing both sides of the chops in the high heat zone of your grill. Don’t move them around while they sear. There may be smoke from the grill as the fat on the chops starts to render, but don’t move the chops for 3 minutes per side. They’ll be fine and need some time to sear and get good grill marks. Once the chops are seared, move them to the more medium heat zone in your grill and start to baste with the BBQ sauce. They will need to cook for another 3 to 4 minutes per side, depending on how thick your chops are.
How Long to Grill Pork Chops
I can’t answer this definitively because there are too many variables – how thick are your chops, how hot is your grill, how often do you lift the lid up to stare at your food as it cooks…. This list goes on. To know if your chops have cooked through, press on the chops as they cook. When they are raw, they will feel soft. As they cook, the meat will become firm. The very best way to know if the chops are cooked, however, is to test with an instant read thermometer. The pork should reach an internal temperature of 150ºF. Then, with 5 minutes of resting time, they will be cooked to perfection.
What to Serve with this Recipe
You have so many options of what to serve with these delicious pork chops. If you want to keep everything on the grill, try some grilled corn on the cob or a grilled panzanella salad. If you’re up for turning on the stove, you can never go wrong with mashed potatoes and cheddar garlic smashed potatoes are perfect on the stove OR in your pressure cooker. For a green vegetable, try some grilled asparagus, some blanched broccoli or a light green salad.
- 1 quart plus 1/4 cup fresh orange juice, preferably blood orange juice
- 2 tablespoons light brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ancho chile powder, or other pure chile powder
- 1 teaspoon ground cumin
- 8 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
- 1 cup ketchup
- 6 garlic cloves, thinly sliced
- 4 jalapeños, thinly sliced crosswise
- 1/4 cup red wine vinegar
- 1 tablespoon fennel seeds
- 1 orange, preferably a blood orange, sliced crosswise (8 slices)
In each of 2 large resealable plastic bags, combine 2 tablespoons of the orange juice, 1 tablespoon of brown sugar, 1 tablespoon of olive oil, 1 teaspoon of chile powder and 1/2 teaspoon of cumin. Seal the bags and shake to mix. Add 4 pork chops to each bag, seal and shake again to coat the chops. Refrigerate for at least 4 hours.
Light a grill. In a large saucepan, combine the remaining 1 quart of orange juice with the ketchup, garlic, jalapeños, vinegar and fennel seeds and bring to a boil, stirring once or twice. Simmer over moderate heat, stirring occasionally, until reduced to 2 cups, about 30 minutes. Season the barbecue sauce with salt.
Season the pork chops with salt and grill over a medium-hot fire until nicely charred and just pink in the center, about 12 minutes per side. Brush a thick layer of barbecue sauce on each chop, cover the grill and cook until the pork is nicely glazed, about 3 minutes. Top each chop with an orange slice and serve.