Place the pork chops or chicken into a large ziploc bag or bowl with a lid (not a metal container).
Pour salad dressing in the bag or bowl.
Marinate at least 4 hours or overnight, turning the bag or shaking up the bowl 3 or 4 times.
(I do the overnight marinade in a bag).
Place the chops on a hot grill and cook until juices run clear.
Baste these with butter as they cook so they stay tender.
Serve with your favorite BBQ sides.
rinse and pat dry pork chops. cut slices in fatty edges to prevent curling while grilling. mix together salt,pepper, and cumin. i eyeball it. rub mixture into chops. cook over medium coals for around 4-5 minutes on each side. your done! now go enjoy!
o taste.
For the grilled pork chops:.
Preheat the grill to
igh heated burner.
Season pork chops with garlic salt and pepper
1. Rinse and pat dry pork chops.
2. In a
br>To prepare pork chops, combine remaining mariniade with pork chops in a zip
b>pork chops with mixture.
Place chops on grill and grill until pork chops are
at off the pork chops.
Lay the chops between 2 pieces of
he grill.
Season the pork chops on both sides with salt
Rub both sides of chops with adobo.
Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
Pour marinade over chops and turn to coat both sides of chops.
Let chops marinate in refrigerator for at least one hour or overnight.
Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.
aking sheet.
Rub each pork chop with olive oil.
aking dish.
Season the pork chops with seasoned salt and black
Drain pineapple, reserving 1/4 cup juice.
Set aside.
Place pork chops in shallow pan.
Combine reserved pineapple juice, soy sauce, vegetable oil, onion, garlic and brown sugar,.mix well.
Pour over pork chops, marinate in refrigerator at least 2 hours.
Grill 40-45 minutes, turning frequently and basting with marinade.
Top each pork chop with pineapple slice, during last 5 minutes of grilling.
I put any leftover marinade in a squeeze bottle.makes it easy to baste while cooking.
Mix onion, lemon juic, soy sauce, brown sugar, vegetable oil and garlic together.
Reserve 1/2 cup of this marinade. Add pork chops and let soak in marinade 4-6 hours.
Remove pork chops from marinade. Cook on grill at medium heat 4 minutes each side. Baste with reserved marinade while cooking.
Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the pork chops. Refrigerate for at least 30 minutes or overnight.
Preheat the grill.
Grill the chops for 5 to 8 minutes on each side, depending on the thickness. Let the chops rest on a plate for 1 or 2 minutes before serving.
In a mixing bowl, combine the soy sauce, Dijon mustard, cayenne pepper, orange juice, garlic and honey; whisk until well combined.
Pour over pork chops.
Marinate in the fridge for 12-24 hours (24 hours is best).
Remove the pork from marinade; discard the marinade.
Season pork with salt and pepper.
Grill for 10-12 minutes, turning once.
Delicious!
Place pork chops in a large resealable plastic
In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
Add pork chops.
Marinate in refrigerator 30 minutes- 2 hours.
Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.
issolve the sugar. Place the pork chops into the marinade, squeeze out
For Pork Chops Brine: To brine pork, combine salt, sugar