Combine all ingredients, except pork chops. Grill over medium heat for about 20 minutes, brushing with the honey mixture each time you turn them.
y leaves.
Place the pork chops into a large sealable plastic
Put the pork chops in a large sealable plastic
1. Rinse and pat dry pork chops.
2. In a
leaving them exposed. Put the pork chops in a clean plastic bag
arm.
Preheat the grill.
Season the pork chops on both sides
br>To prepare pork chops, combine remaining mariniade with pork chops in a zip
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.
esealable bag along with the pork chops. Let marinade for 20 minutes
ike the tang!
For pork chops.
Bring the maple syrup
Preheat the grill to medium heat.
In a small bowl, combine all the ingredients except the pork chops; mix well then rub the spice mixture over the pork chops, coating well on both sides.
Grill the pork chops for 5 to 6 minutes per side, or to desired doneness.
Combine soy sauce thru garlic in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
Heat grill to medium high.
Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until cooked thru.
Left overs can be kept int the fridge for up to 2 days, freeze for longer storage.
In a bowl combine all marinade ingredients, adjusting to suit taste.
Prick the chops all over with a fork, and place in a shallow glass dish.
Pour the marinade over the chops and turn to coat well.
Cover and refrigerate for 24 hours, or overnight (turning the pork chops occasionally to make certain that it gets marinated evenly).
When ready to grill, discard the marinade.
On a medium-high heat, grill the chops on both sides for about 6-8 minutes on each side, or until the chops are done.
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.
Mix Marinade Mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
Grill over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Serve with Black Bean and Corn Salsa, if desired.
ith Pam and preheat grill to medium high.
Prepare
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
For Pork Chops Brine: To brine pork, combine salt, sugar and
Prepare the pork chops by removing all of the
Brush 1/2 over pork chops then grill over medium-high heat until