America’s Favorite Pork Chops

Serves 4.

Times

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes

Ingredients

4 Pork Chops, 3/4-inch thick
3/4 cup Italian dressing*
1 teaspoon Worcestershire Sauce

* Or use a reduced-fat Italian dressing

Cooking Directions

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes total cooking time, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serving Suggestions

An easy way to marinate your pork chops. Serve with Sliced Tomatoes Vinaigrette, broccoli spears and garlic mashed potatoes.

Hoot n’ Holler Baby Back Ribs

Times

Prep Time: 45 minutes
Cook Time: 30 minutes

Ingredients

• 2 racks baby back pork ribs, (about 1 1/2-pounds per rack)
• 1 12-oz jar prepared mesquite-flavored marinade
• 3 bay leaves
• 1 medium onion, peeled
• 1 cup prepared barbecue sauce, (mild or spicy)
• 1/2 cup brown sugar

Cooking Directions

In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.). Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more. Serves 6 to 8.

Carolina Country-Style Ribs

• 1 1/2 to 2 pounds boneless country-style pork ribs
• 2 cups apple cider vinegar
• 1 cup water, cold
• 2 tablespoons vegetable oil
• 2 tablespoons molasses OR 1/4 cup firmly packed brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon cayenne

Directions

Place ribs in a large bowl or resealable plastic bag; set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses (or brown sugar), salt, red pepper flakes, and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs. Seal bag and marinate for 4 to 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire. Grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved marinade during last 15 minutes of grilling. 
Serves 6.

Honey Pork Tenderloin Kabobs

Ingredients

• 1/2 cup bourbon or 2 tablespoons cider vinegar
• 1/2 cup honey
• 1/2 cup mustard
• 1 teaspoon dried tarragon
• 3 to 4 sweet potatoes, cut into 24 one-inch cubes
• 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
• 4 medium-ripe peaches, unpeeled, pitted, and quartered
• 4 green peppers, each cut into 8 two-inch pieces
• 8 yellow onions, each cut into 4 two-inch pieces
• Olive oil, for grilling

Mix first four ingredients in a bowl; stir well and set glaze aside.

Steam or boil sweet potatoes until crisp-tender.

Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.

Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves four.

Asian Grilled Pork Tenderloin with Pineapple

Asian Grilled Pork Tenderloin with Pineapple

• 2 12- to 16-ounce each pork tenderloins
• 1 6-ounce can pineapple juice
• 3 tablespoons soy sauce
• 2 tablespoons fresh garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 1/2 teaspoons coarse salt (kosher)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 2 cups fresh pineapple, peeled cubed (1-inch pieces)
• 6-8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Spiced Buffalo Burgers

Spicy Buffalo Burgers

• 2 pounds ground buffalo
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Chile Spice Blend for Burgers
• 2 tablespoons vegetable or olive oil
• 1 small onion, cut into ½-inch-thick rounds
• Shredded cheddar or Swiss cheese (optional)
• 6 hamburger buns
• Mayonnaise, for serving
• Sliced pickles, for serving
• Red-leaf lettuce, for serving
• Tomato slices, for serving

Cover baking sheet with aluminum foil or waxed paper, and set aside.

Place meat in large mixing bowl. Add Worcestershire and Chile Spice Blend, and mix gently but thoroughly with hands until all ingredients are well incorporated. Form meat into 6 equal patties, placing them on  prepared baking sheet when formed.

Preheat grill to medium-high. Lightly oil grate with some oil.
Brush onion slices with remaining oil. Grill onion slices, turning occasionally, until lightly caramelized, 6 to 8 minutes. Remove from heat and set aside until ready to serve the burgers. Place buffalo patties on grill and cook for 6 to 8 minutes. Turn burgers over, place cheese on patties (if using) and top patties with bun top. Cook on second side for 2 to 3 minutes. Place bun bottoms, cut side down, on grill briefly to toast.

Arrange bun bottoms on large platter, cut side up. Top with desired condiments. Slide patties and bun tops onto bun bottoms. Serve with grilled onions.

Caribbean Pork Tenderloin

Caribbean Pork Tenderloins

• ½ small Vidalia onion, sliced
• ¼ cup minced fresh ginger
• 2 tablespoons minced garlic
• 2 Scotch bonnet, chiles, stemmed, seeded, and minced
• One 14-ounce can unsweetened coconut milk
• ½ cup dark rum
• ¼ cup freshly squeezed lime juice
• 3 tablespoons cane or dark brown sugar
• Two 1-to 1 ½ -pound pork tenderloins, trimmed of fat
• Vegetable oil, for brushing
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro

Combine onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar in bowl, and whisk to combine. Place tenderloins in gallon size resealable plastic bag, and add marinade. Remove as much air as possible before sealing bag, and turn bag to make sure the tenderloins are well coated. Refrigerate, turning bag occasionally, for 6 hours.

Preheat grill to medium-low.

Remove tenderloins from marinade (discard marinade), and blot dry with paper towels. Brush tenderloins with vegetable oil, and season with salt and pepper. Place on the grill and cook, rotating as necessary, until thermometer inserted into the center of tenderloins reads 140 to 145 F, 20 to 25 minutes. Remove from grill and let rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.