Best 7 Grilled Pork Chops Stuffed With Nectarines And Berries Recipes
**Grilled Pork Chops Stuffed with Nectarines and Berries: A Sweet and Savory Summer Delight**
Impress your taste buds with this tantalizing grilled pork chops recipe, where succulent pork chops are transformed into juicy味美多汁pockets of flavor. Each tender chop is carefully sliced and stuffed with a vibrant filling of sweet nectarines, tart berries, and aromatic herbs. The combination of grilled smokiness and the burst of fruity freshness creates a delightful dance on your palate. Accompanied by two additional flavorful recipes – Nectarine Salsa and Blueberry-Nectarine Crisp – this meal is an ode to summer's bounty. Get ready to embark on a culinary journey that will leave you craving for more.
GRILLED PORK WITH NECTARINES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
- Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
- Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.
STUFFED GRILLED PORK CHOPS
Steps:
- In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
- Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
PORK CHOPS WITH NECTARINE SAUCE
As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.
Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
FRUIT-GLAZED PORK CHOPS
Here's a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 446mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.
GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA
A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.
Provided by MICHELLE0011
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
- Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
- Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g
GRILLED PORK CHOPS STUFFED WITH NECTARINES AND BERRIES
Steps:
- Rub chops with salt and pepper, mint and chili flakes. Grill just to brown the outside on a preheated grill, about 3-5 minutes per side. Remove chops to a cutting board and cut a horizontal slice to make a pocket in each chop. Set aside. In a mixing bowl, toss together sliced nectarines, berries, jam and vinegar. Arrange chops in a 9" x 12" baking dish. Gently stuff the chops with the nectarine mixture. Add any remaining nectarine mixture and sauces on top of the chops. Place chops in apreheated 400 degree oven for 20 minutes, or until chops reach an internal temperature of 145-150 degrees.
BRINED, STUFFED AND GRILLED PORK CHOPS
I have recently started brining for all types of meats. It really does keep the meat juicy and tender, no more dried out meats for me. This may seem like a lot of ingredients, but it comes together quickly and easily and is well worth the effort! I have also used sourdough bread in place of the cornbread with equally good results. If you do not have access to the grill, these can be browned, then finished in the oven to an internal temp of 145 degrees. This is adapted from The Neelys on The Food Network. Prep time does not include brining time.
Provided by Scoutie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
- In a large heavy saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
- In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
- Preheat grill to medium-high heat.
- Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.
Nutrition Facts : Calories 346.6, Fat 19.6, SaturatedFat 6.7, Cholesterol 82.8, Sodium 14432.6, Carbohydrate 16.8, Fiber 1, Sugar 14.2, Protein 24.9
Tips:
- Choose pork chops that are at least 1 inch thick for best results.
- Use a sharp knife to make a deep pocket in the center of each pork chop.
- Stuff the pork chops with a mixture of fresh nectarines, berries, and herbs.
- Season the pork chops with salt, pepper, and your favorite spices.
- Grill the pork chops over medium heat until they are cooked through.
- Serve the pork chops immediately with your favorite sides.
Conclusion:
Grilled pork chops stuffed with nectarines and berries are a delicious and easy-to-make summer meal. The pork chops are juicy and flavorful, and the fruit filling adds a sweet and tangy flavor. This dish is sure to be a hit at your next backyard barbecue or potluck. Here are some additional tips for making grilled pork chops stuffed with nectarines and berries:- If you don't have a grill, you can also cook the pork chops in a grill pan or indoor grill.
- You can use any type of fruit you like in the stuffing, such as peaches, apricots, or plums.
- You can also add a variety of herbs and spices to the stuffing, such as thyme, rosemary, or sage.
- Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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