Gochujang Grilled Pork Chops ala ~DKBB~

(original recipe from www.theendlessmeal.com)

 

¼ cup rice wine vinegar
1 to 2 Tbsp. gochujang
1 Tbsp. honey
1 Tbsp. oil (vegetable or canola)
1 Tbsp. soy sauce
2 to 4 pork chops 

• In a medium-sized bowl whisk the first five ingredients.
• Place pork chops in resealable bag and pour in marinade; seal bag and squish around a bit so the pork chops are well covered.
• Refrigerate for 1 to 12 hours, turning now and again to make sure all is well covered.
• Grill the pork chops.
• Pour marinade into small pan over high heat and boil for 2-3 minutes until thickened (like a runny BBQ sauce); serve with chops.
• Optional (we fell on this accidentally): Serve with roasted red pepper hummus – goes together amazingly well.

You can increase the amounts (double or more) of this recipe and use it for pork tenderloin as well.

Cuban-Style Pork Chops ala ~DKBB~

Cuban-Style Pork Chops ala ~DKBB~

(original recipe by Erica Allen on TasteOfHome.com)

1 Tbsp. Dijon mustard
1 Tbsp. lime juice

1 tsp. adobo seasoning

2 boneless pork chops

2 slices deli ham

2 slices Swiss cheese

1 Tbsp. fresh cilantro (optional)

Dill pickles, sliced

Hot and sweet red peppers, sliced

• Whisk mustard, lime juice, and adobo seasoning together.
• Lightly pound pork chops with a meat mallet to ½-inch thickness; spread both sides of pork chops with mustard mixture; refrigerate, covered, for 3 to 4 hours.
• Grill pork, covered, over medium heat, turning at least once; when pork chops are nearly done, top with ham slices and grill 2 minutes, then top that with Swiss cheese slices (and cilantro, if desired) and grill 1 minute more; remove from grill and let stand 5 minutes before serving.
• Serve with pickle slices and hot and sweet red peppers.

Pina Colada Pork Chops with Tropical Fruit Salsa ala ~DKBB~

Pina Colada Pork Chops with Tropical Fruit Salsa ala ~DKBB~

(original recipe from Jenn Tidwell in Summer 2016 Taste of Home magazine)

Pork Chops and Sauce

1 can (10 oz.) frozen pina colada mix, thawed and divided OR 1 cup of pina colada drink mix

2 to 4 boneless pork chops

Salt and cracked pepper

1 cup chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

⅛ to ¼ tsp. cayenne pepper

2 Tbsp. cold butter 

• Place ¾ cup pina colada mix in shallow glass dish; add pork chops, turning to coat all sides; cover and refrigerate at least 1 hour.
• Drain pork, discarding marinade; sprinkle both sides with salt and pepper; grill, covered, over medium heat 6 to 8 minutes on each side (let stand at least 5 minutes before serving).
• In a small saucepan, combine chicken broth, remaining pina colada mix (or ½ cup of pina colada mix), lemon and lime juices, and cayenne pepper; bring to a boil and cook uncovered until liquid is slightly thickened, 10 to 12 minutes; remove from heat and whisk in butter 1 Tbsp. at a time until creamy.

Tropical Fruit Salsa

1 mango, peeled and finely chopped

2 kiwi fruit, peeled and finely chopped

½ medium not-quite-ripe banana, peeled and finely chopped

1 small avocado, peeled and finely chopped

2 tsp. lime juice

1 tsp. minced fresh cilantro (optional)

1 tsp. minced fresh basil (optional)

• Mix all salsa ingredients together.
• Serve pork chops with salsa and sauce; brown rice makes a nice accompaniment for this dish, and the sauce works well on the brown rice.

Pork Chops w/Honey-Balsamic Glaze ala ~DKBB~

Pork Chops with Honey-Balsamic Glaze ala ~DKBB~

(original recipe by Nicole Clayton on tasteofhome.com)

4 bone-in pork loin chops

½ tsp. crushed red pepper

½ tsp. salt

½ tsp. pepper

2 tbsp. olive oil

Glaze

½ cup balsamic vinegar (Wildly Delicious Fine Foods Black Heat Hot Spice Balsamic Vinegar)

½ cup honey

2 tsp. dried minced onion

2 garlic cloves, minced

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

⅛ tsp. salt

⅛ tsp. pepper

¼ cup butter, cubed

• Sprinkle pork chops with crushed pepper flakes, salt, and pepper (both sides).
• In a large skillet, heat oil over medium heat; add pork chops; cook for 5 -7 minutes per side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°). Remove from pan and keep warm.
• In the same skillet, whisk the vinegar, honey, minced onion, garlic, rosemary, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 6 – 8 minutes or until slightly thickened, stirring occasionally.
• Remove from heat and whisk in butter until melted.