Pork Chop Grilling

Pork Chop Grilling and Grilling Pork Rib;

This is one of the many Pork Chop Grilling recipes. You can also check the feeds on this site as they have tons of new and exciting recipes.

A recipe that would pair splendidly with a Viognier is Grilled Peaches and Pork from the June 2005 issue of Cooking Light. We also paired it with great success with white Bordeaux, Chateau Des Chapelains, and a blend of Sauvignon Blanc, Semillon and Muscadelle.
The melon and honey in the wine's bouquet accented the peaches perfectly. The recipe called for grilling, but we used the broiler.

Peaches and Pork Chop Grilling;

4 boneless center cut pork chops
3/4 cup balsamic vinegar, divided
2 tablespoon fresh lime juice
3 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 peaches, halved and pitted
Cooking spray
6 cups trimmed argali
1 tsp granulated sugar


Pound each pork chop to 3/4 inch thickness. Combine 2 tablespoons of the vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tbsp of juice mixture. Marinate pork in remaining juice mixture in refrigerator for 1 hour.
Place the peaches, cut sides up, on a plate and drizzle with remaining vinegar. Coat broiler pan with cooking spray and broil pork for three minutes or until done. Set aside.
Place peaches, cut sides down on broiler pan for 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pork pieces into 1 inch-thick strips.
Drizzle trimmed argali with reserved juice mix, tossing to coat.
Top with grilled pork strips and peach slices. Sprinkle evenly with sugar.
Makes 4 servings

Continues Below; Pork Chop Grilling

The secret to grilling pork tenderloin, as I learned from my friend Vaughn, is to watch it carefully, with a meat thermometer in hand,


because "once it goes, it goes quickly." Pork tenderloin(some people call it pork loin) is a long, narrow cut of meat which cooks very quickly, so that the difference between perfectly done and over-cooked is slim, time-wise. Have a meat thermometer ready, and start checking with increasing frequency as you approach the expected cooking time.
1/3 cup soy sauce (use wheat-free soy sauce for wheat-free version)
1/3 cup orange marmalade
1/3 cup honey
1 Tbsp plus 1 teaspoon rice wine vinegar
Pinch of crushed red pepper flakes
1 lb pork tenderloin
2 scallions, thinly sliced (optional)
1 In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. Marinate the tenderloin roast for a min of 1 hour in the glaze.
2 Heat the grill to 350°F or medium. Put on the tenderloin. Grill 8 minutes on one side (check at 6 minutes), depending on size of pork loin. Then flip it, baste it. Grill another 6-10 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 140°F. Remove from heat.

3 If you have let the temp get above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, let the pork rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.
Serve with rice.
Serves 3 to 4