Rub It! Stuff It! Top It! Summer Grilling Recipes
Mexican Mole Pork Chops Stuffed Pork Chops with Beer-Glazed Onions Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa
P761-06
Rub It! Mexican Mole Pork Chops Celebrate the flavors of a traditional Mexican mole sauce with a high-impact dry rub featuring dried chipotle peppers, cocoa and cinnamon, topped with a cool mango salsa. 4 pork chops (1 1/2-inches thick, bone-in) Mango Salsa (see recipe), for serving Dry Rub: 1 tablespoon brown sugar 2 teaspoons onion powder 1 1/2 teaspoons cocoa 1 teaspoon garlic powder 1/4 teaspoon ground Chipotle pepper, depending on heat desired 1/8 teaspoon ground paprika Dash ground cinnamon Dash ground allspice In small bowl, combine dry rub ingredients; rub onto both sides of pork chops. Set aside for 30 minutes. Preheat grill to 400º to 450º F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160º F. using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired. Mango Salsa 1 large mango, peeled, pit removed and cubed Juice of one fresh lime 1 tablespoon finely chopped red onion 1 to 2 teaspoons snipped fresh cilantro 1/4 teaspoon salt Combine ingredients in bowl. Serve with Mexican Mole Pork Chops. Serves 4 Nutrition Information Per Serving: Calories: 274 Fat: 10g Cholesterol: 80mg Sodium: 213mg Protein: 31g Fiber: 1g Saturated Fat: 3g Carbohydrates: 15g
Stuff It! Stuffed Pork Chops with Beer-Glazed Onions A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, Fontina cheese and meltingly tender beer-glazed onions. 4 bone-in rib pork chops** (1 1/2-inches thick) 4 slices hickory smoked or peppered bacon 4 ounces Fontina or white Cheddar cheese, grated (1 cup) Salt and pepper Beer-glazed Onions (see recipe), for stuffing Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture. Stir in cheese; set aside. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible. Divide onion mixture among 4 chops (about 1/4 cup stuffing for each).Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400º to 450º F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes. Beer-glazed Onions 1 medium onion, peeled and chopped (about 1 cup) 1 tablespoon oil 1 tablespoon brown sugar 1/3 cup beer* In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat; cool slightly. Serves 4 Nutrition Information Per Serving: Calories: 506 Fat: 31g Cholesterol: 129mg Sodium: 638mg Protein: 44g Fiber: 1g Saturated Fat: 13g Carbohydrates: 9g
*Substitute white wine, if desired. **The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.
Top It! Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa Topping chops with a mélange of grilled stone fruits is a fantastic way to incorporate some of the season’s best produce into an unexpected pork condiment. The sweetness of grilled cherries, plums, apricots, peaches and nectarines is offset by the fiery tang of balsamic vinegar and grilled jalapeno peppers. 4 pork chops (1 1/2-inches thick, bone-in or America’s Cut boneless) Marinade: 1/4 cup maple syrup 1/4 cup balsamic vinegar 1/2 teaspoon coarse-ground pepper Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together maple syrup, vinegar and pepper. Pour over pork in bag; seal bag. Refrigerate for 2 hours. When ready to cook, preheat grill to 400º to 450ºF. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill. Cook for 7 minutes per side or until internal temperature reaches 160º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes. Serve with Grilled Stone Fruit Salsa. Grilled Stone Fruit Salsa 4 to 5 fresh peaches or plums (or any mixture of additional stone fruits* such as nectarines, apricots or cherries, to yield 2 cups total chopped fruit, as directed below) 2 tablespoons maple syrup 2 tablespoons balsamic vinegar 1 jalapeno pepper, membranes and seeds removed, halved Salt and pepper Wash and halve fruit. Remove the pits; place fruit in bowl. Pour maple syrup and balsamic vinegar over fruit; toss gently to coat. Allow to marinate at room temperature for 2 hours. Reserving maple-balsamic mixture, place fruit and jalapeno pepper on grill, cut side down.** Grill over direct medium-high heat for 10 to 12 minutes, turning halfway through. Remove fruit and pepper from grill and place back into reserved marinade; cube fruit into 1-inch cubes or quarters. Peel dark skin from jalapeno pepper (if desired); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper. Serve with Tangy MapleMarinated Pork Chops. Serves 4 Nutrition Information Per Serving: Calories: 299 Fat: 10g Cholesterol: 80mg Sodium: 215mg Protein: 31g Fiber: 1g Saturated Fat: 3g Carbohydrates: 20g
*Stone fruits are fruits that have a hard stone or pit in the center of the fruit. ** Use a metal grill “wok” or rack for cooking fruits and vegetables to keep them from falling through the grate, if desired. Coat lightly with cooking spray for easy clean-up.