It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too.
Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.
Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
Grilled Chops Method:
Light the grill.
Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.
Grill the pork chops, basting often for approximately 5-7 minutes.
Turn over and continue grilling and basting until the chops are done, 5-7 more minutes.
A friend of ours had the pleasure of enjoying this next recipe while on a small-town vacation in Texas. These “Gourmet Pork Chops” are fancy enough for any dinner party and apparently pretty hard to forget. We know a lot of effort goes into preparing a gourmet meal at home, which is why we only provide the best hormone-free meats available — nothing can ruin a great recipe faster than a bad cut of meat. All of the pork Passanante’s Home Food Service delivers is locally raised, corn and grain fed, and consistent in color and taste so you can be sure your recipe will turn out just the way it’s meant to!
What you’ll need for “Gourmet Pork Chops”:
8 – 1/2 inch thick pork cutlets
1 cup chicken stock
1/2 cup Madeira wine
2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup onion, chopped
1 cup plum tomatoes, peeled and diced
1/2 cup raisins
1 large lime, peeled, seeded, and cut into small cubes
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
2 tablespoons chopped fresh coriander or parsley
1/2 teaspoon salt
1/2 teaspoon ground pepper
What to do:
Soak the raisins in the Madeira wine for 30 minutes.
In a large non-stick frying pan, heat the vegetable oil.
Remove the fat from the pork cutlets and pound them slightly flat. Sprinkle them with salt and pepper before placing them in a pan over medium heat. When both sides are browned, cook for another 10 minutes. Move to another frying pan and keep warm.
Discard all fat from the first frying pan and add the onion. Stir and brown slightly.
Add tomatoes, lime juice, chicken stock, and lime. With a spatula, scrape and stir to dissolve the solids in the pan.
Add raisins and Madeira, and the lime rind.
Reduce the liquids in the pan to about 1 cup.
Swirl in 1 tablespoon of butter.
Pour the sauce over the cutlets.
Serve very hot, garnished with fresh coriander or parsley.
Love pork chops as much as us? Check out a few more incredibly share-worthy pork chop recipes from our blog!