Petitchef

Grilled-boneless center pork loin chops

Main Dish
3 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 3

Marinade:

2 to 4 pieces Boneless Center Pork Loin Chops

2 Tablespoon Dijon Mustard

1 Tablespoon White Balsamic Vinegar

Salt and pepper to taste

1 Tablespoon of vegetable oil

2 sprigs of fresh rosemary, stripped

(one for the potato, and one for the pork)


For the glaze:

2 Tablespoon Stone Ground Mustard

2 Tablespoon seedless Boysenberry Preserves

(you can also use seedless raspberry or other seedless berry preserves)

1 Tablespoon dark Balsamic Vinegar

1 teaspoon Vegetable Oil

Preparation

  • Marinade:
    First step is to marinade the pork chops in the marinade, by combining the ingredients and spreading it on the chops, on a large plate, or platter. Cover, and leave it out on the counter, for no longer than 30 minutes, while you are heating up your indoor grill pan, or electric grill pan, or an outdoor grill. You could marinate it longer in the fridge, for up to 2 hours, but not necessary.
    Place chops on the heated grill that has been seasoned with oil, or cooking spray, make sure you put the exhaust fan on. Grill for about 3 minutes, turn it a slightly to the right to get the "criss-cross" effect, and grill another 2 to 3 minutes. Flip over to the other side, and cover the grill pan with a large lid, lower the temperature on the stove, and proceed grilling the same amount of time. Total time should not be more than 10 minutes, or the meat will be tough. This is not the kind of pork you should cook for a long time, or it will get tough. It is pure white meat, and NO fat!
  • For the glaze:
    Mix all the ingredients in a small saucepan and bring it to a boil. Lower temperature, and cook until it reduces somewhat to a syrup. You can double the ingredients if you would like more glaze. Just drizzle around the plate at serving time, and drizzle some on top of the meat.

Photos

Grilled-Boneless Center Pork Loin Chops, photo 1Grilled-Boneless Center Pork Loin Chops, photo 2




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