Best 3 Grilled Pork Chops And Onions Recipes

Grilled pork chops and onions are a classic summer dish that is easy to make and always a crowd-pleaser. The pork chops are marinated in a simple mixture of olive oil, garlic, rosemary, and lemon juice, then grilled until juicy and flavorful. The onions are grilled alongside the pork chops, caramelizing and adding a delicious sweetness to the dish. This recipe also includes two additional recipes: a refreshing cucumber salad and a creamy horseradish sauce. The cucumber salad is made with thinly sliced cucumbers, red onion, and a tangy dressing made with vinegar, sugar, and dill. The horseradish sauce is made with sour cream, horseradish, and lemon juice, and adds a spicy kick to the pork chops. These three recipes come together to create a delicious and satisfying meal that is perfect for a summer cookout or potluck.

Let's cook with our recipes!

GRILLED PORK CHOPS WITH ROASTED APPLES AND STEAMED BRUSSELS SPROUTS IN CARAMELIZED ONIONS

Grilled Pork Chops with Roasted Apples and Steamed Brussels Sprouts in Caramelized Onions image

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 (1 1/2-inch) thick pork chops
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon ground coriander
1/4 cup olive oil
1 tablespoon sesame seed oil
1 tablespoon dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil, recommended: Daddy's)
4 Granny Smith apples, quartered
1 1/2 sticks butter, melted and slightly browned
1/4 cup ground cinnamon
2 tablespoons ground nutmeg
1/4 cup brown sugar
2 1/2 pounds Brussels sprouts
3 cups water
3 tablespoons olive oil
1 large onion, sliced thin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil, recommended: Daddy's)
1 teaspoon paprika
2 chicken bullion cubes
salt and pepper

Steps:

Pork Chops:
Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.
Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F.
Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm.
Apples:
Raise oven to 400 degrees F.
Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes.
Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples.
Brussels Sprouts:
Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain.
Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples.

GRILLED PORK CHOPS AND ONIONS

Grilled Pork Chops and Onions image

Easy pork chops for any night! Grilled pork chops and onions, marinated in GOYA® Mojo Chipotle, are moist and tender with a zesty, smoky-spicy flavor. These easy pork chops are best when they soak up the marinade overnight, so that, the next day, you can enjoy their juicy flavor in minutes. We're sure you'll give our grilled pork chops high marks for ease and flavor!

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 3h30m

Yield 6

Number Of Ingredients 4

Ingredients

6 bone-in pork chops (3/4-inch to 1-inch thick)
1 large yellow onion, cut into 3/4-inch thick rounds
1 ½ cups Goya Mojo Chipotle, divided
Goya Adobo All-Purpose Seasoning with Pepper, to taste

Steps:

In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature registers 145 degrees F (63 degrees C) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 to 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
Divide pork and onions evenly among serving dishes.

GRILLED PORK CHOPS AND ONIONS

Grilled Pork Chops and Onions image

Grilled pork chops are enhanced by rosemary and lemon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 8

Ingredients

4 lemons, halved crosswise
3 medium red onions, cut into 1/2-inch-thick rounds
2 large Vidalia onions, cut into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil, plus more for brushing
4 sprigs fresh rosemary
Coarse salt and freshly ground pepper, to taste
4 pork chops (each about 6 ounces, 1 1/2 inches thick), trimmed
All-purpose flour, for dusting

Steps:

Preheat grill to medium-high. Grill lemons, cut sides down, until marked, 5 minutes. Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side. Grill rosemary until fragrant, 20 seconds.
Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.
Season pork chops with salt and pepper, and coat with flour, shaking off excess. Grill chops on the hottest part of the grill, flipping once, until marked, 1 to 2 minutes per side. Move chops to edge of grill, and cover. Cook, flipping once, until a meat thermometer registers 145 degrees for medium, about 2 minutes per side. Transfer to a plate. Let stand, covered, 10 minutes. Serve with remaining lemons and onion mixture.

Tips:

Choose the right pork chops: Look for pork chops that are at least 1 inch thick and have a good amount of marbling. This will ensure that the chops stay juicy and flavorful during grilling.
Marinate the pork chops: Marinating the pork chops in a flavorful marinade for at least 30 minutes will help to tenderize the meat and add extra flavor.
Preheat your grill: Make sure your grill is hot before adding the pork chops. This will help to sear the chops and prevent them from sticking to the grill.
Cook the pork chops over medium heat: Cooking the pork chops over medium heat will help to prevent them from overcooking and drying out.
Use a meat thermometer: The best way to ensure that the pork chops are cooked to your desired doneness is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
Let the pork chops rest before serving: Letting the pork chops rest for a few minutes before serving will help to redistribute the juices and make them more tender.

Conclusion:

Grilled pork chops and onions is a delicious and easy-to-make meal that is perfect for a summer cookout. By following these tips, you can ensure that your pork chops are cooked to perfection and that your onion is perfectly caramelized. So fire up your grill and enjoy this classic dish!