Here is my recipe. Great flavors. Hope you like it.
Seared Pork Loin Chops
with Sauteed Mushrooms
4 - 1 1/2 inch thick cut pork loin chops
1 tsp garlic powder
1 tsp pepper
1/2 tsp paprika
1/2 tsp chile powder
1/2 tsp onion powder
1/2 tsp salt
vegetable oil
8 oz pkg baby bella mushrooms
1 glove garlic minced
1 tbs butter
1 cup red wine
1/4 cup half %26amp; half or heavy cream
Salt %26amp; Pepper
Pat dry chops, mix seasonings %26amp; sprinkle both
sides of chops, cover with plastic wrap, set out
for 30 minutes. After 20 minutes turn oven
to 425 degrees.
Slice mushrooms, dice/mince garlic, set aside.
When oven reaches 425 degrees, Place large
oven safe skillet on stove top, turn to high heat.
Add vegetable oil. When oil begins to ripple,
place pork chops in skillet, use tongs.
Sear 2 minutes, turn %26amp; cook 2 minutes. The
seared pork chops are ready for the oven. Put
skillet in oven, cook for approximately 5-7 minutes.
Check internal temperature, at 155 degrees,
remove from oven. Place chops on serving platter,
tent with foil. Temperature will rise to 160 degrees.
Place skillet back on stove, turn to medium heat,
drizzle with a little vegetable oil, add butter. When
it melts, add garlic, saute 2 minutes, add mushrooms,
season with salt %26amp; pepper, saute 4 minutes.
Holding pan away from heat, add red wine %26amp; turn
heat to low, cook wine down to about half, pour in
half %26amp; half stirring constantly to blend ingredients.
Cook 2 minutes. Turn heat off.
Perfect side dish, roasted potatoes with garlic %26amp; rosemary:
http://www.cooking-is-easy-and-fun.com/r鈥?/a>Boneless pork top loin chops. I need advice on how to cook these on the grill.?
ACTIVE TIME: 20 MIN
TOTAL TIME: 2 HRS PLUS 8 HR FOR BRINING
SERVES: 6
Melissa Kelly, the chef and owner of Primo in Rockland, Maine, raises her own Tamworth pigs. She uses a sweet and tangy maple-syrup and cider-vinegar brine to enhance the natural juiciness of the meat.
ingredients
2 quarts water
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup pure maple syrup
1/4 cup cider vinegar
1 whole clove
3 bay leaves
4 whole allspice berries
1 tablespoon yellow mustard seeds
4 fresh sage leaves
1 tablespoon coarsely ground pepper
6 double-cut, bone-in pork chops (about 1 pound each)
Olive oil, for brushing
directions
In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. Remove the pork chops from the brine and pat dry.
Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155掳. Transfer to plates and let rest for 5 minutes before serving.
A good marinade is always the best way to go w/ Pork as it doesn't have much flavor on its own.
Just grab some of your fav. herbs and seasonings (thyme, rosemary, black pepper, sliced onion, garlic, maybe some worcestshire sauce( sp.?) and place them in a plastic bag w/ the Pork and add oil to coat. Let it marinate overnight or at least for 2 hours.
Heat your Grill and try to get a sense of where the hotspots are. You would want to start grilling on the hottest part of the grill for about 3 min. per side. Then move it to a medium hot part of the grill for another 5 min. per side.
Best bet is to get a Meat Thermometer from the super market. They cost like $3 and they are a lifesaver.
Stick the therm. into the fattest section of the meat. If it reads 145- 150 F its done. The temperature will rises another 5-10 degrees after the meat is taken off the grill. (Carryover Cooking) Keep covered w/ foil until you're ready to serve.
Might as well grill some vegetable too, Red Peppers, Squash, Zuchinni, Mushrooms, Scallions...
Pork requires low heat. You would not grill a pork chop as you would a T-bone steak. Lower heat and longer cooking time. A simple marinade I like to use is 3/4 cup soy sauce, 1/4 cup Marin (a very sweet cooking rice wine). If you don't have Marin you can use sake with a bit of sugar in it. And some peeled a finely diced ginger root. Marinate for about an hour. Pork chops do not need to be cooked until grey inside. They can be a bit pink.
Marinade them in pineapple juice and cook on the grill about 4 minutes per side, depending on the thickness.
Add a few pineapple rings also and cook until they have caramelised.
Serve the pineapple on top of the chops, and pour over the pan juices.
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awesome recipes
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