Sweet and Spicy Pork Recipe:

Ingredients:4 boneless pork chops
Salt and pepper, to taste
2 Tablespoons brown sugar
1 Tablespoon onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard

Directions:Preheat broiler to high.  Sprinkle both sides of the pork chops with salt and pepper.  Place a rack on a foil lined baking sheet.  Broil for 4 minutes.  Remove from heat.  In a small bowl, combine brown sugar, onion, chili powder, garlic powder and mustard.  Spread rub on the top side of the pork chops, turn pork chops over, and spread on the other side.  Return pan to the oven and broil for 4-5 minutes longer, or cooked through.

Mexican Pork Chops

Ingredients:

Chops:

4 pork loin chops, boneless, 2"thick with a pocket cut into the middle off each chop's side

1/4 teaspoon seasoning salt
1/4 teaspoon seasoned pepper

Marinade:

1/2 cup olive oil

2 tablespoons rice wine vinegar

2 cloves garlic

1 tablespoon chipotle seasonings

Stuffing:

1/2 cup Romano cheese, grated

2 tablespoons red bell pepper, diced

2 tablespoons green onion, finely chopped

2 tablespoons black beans, drained and rinsed

2 tablespoons panko bread crumbs

2 cloves garlic, minced

Directions:

Blend the marinade ingredients in a blender.  Marinate the pork chops for 4-6 hours in a plastic bag.

Mix the stuffing mix together in a bowl.  Remove chops from marinade and stuff with a quarter of the stuffing mixture.  Seal edges with toothpicks.  Season the outside with salt and pepper.

Preheat your grill to 350°F (medium heat).  Make sure the grates are clean and greased. 

Place the stuffed pork chops on the grill and cook for about 8 minutes.  Cook for another 8 minutes until the chops are an internal temp of 145°F.  

Let rest for 5 minutes. EAT! IT’S STUFFED!

Hashbrown Pork Chop Casserole

1 Tbl. vegetable oil

5 pork chops

salt and pepper

1 c. sour cream

1 (10 3/4 oz.) can cream of celery soup 

1/2 c. milk

1 (32 oz.) pkg. frozen hashbrowns, thawed

1/2  c. shredded Cheddar cheese

1/2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees.  Heat oil in a large skillet over medium heat.  Season the pork chops with desired seasonings (we used seasoned salt, pepper, Italian seasoning and cajun seasoning).  Add pork chops to skillet and brown on both sides.  You just want to sear the outside, but don't want to cook them all the way through.  Meanwhile, place thawed hashbrowns in a large 9x13-inch baking dish; season with salt and pepper.  Combine sour cream, cream of celery soup, milk and shredded cheeses and pour over hashbrowns.  Stir to combine.  Top potatoes with seared pork chops.  Bake, uncovered, for 40-50 minutes or until heated through and pork chops are fully cooked.  Serves: 5.

  

Kansas City Pork Chops

4 Center Cut Pork Loin Chops (we like them cut thin)
1/4 c. brown sugar1/8 c. paprika
1/2 TBS salt
1/2 TBS pepper
1/2 TBS garlic powder1/2 TBS chili powder1/2 TBS onion powder
Vegetable Oil for grill
Barbecue Sauce (We like Jack Daniels Original)

In a small bowl combine all spices. Mix well to combine. Place pork chops in a large plastic storage bag. Add rub mixture. Close tightly. Roll around and toss to coat. Place in fridge and marinate for at least 2 hours. Preheat grill to medium high. When ready, brush with oil. Place pork chops on grill and cook 3 minutes on each side to sear. Lower heat to low and continue cooking until juices run clear. For ours I cooked them 7 minutes on each side. During the last 2 minutes on each side, baste with barbecue sauce. Remove from heat and baste with a little extra sauce before serving.

Jerk Flavored Pork Chops

Ingredients

• 3/4 cup water
• 1/3 cup lemon juice
• 1/3 cup chopped onion
• 1 tablespoon packed brown sugar
• 1 tablespoon chopped green onion
• 1 tablespoon canola oil
• 3/4 teaspoon salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper, or to taste
• 6 lean pork chops, 1/2 inch thick

Directions

1. Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
2. Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
3. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
4. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.