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cooking.nytimes.com
This recipe is by Julia Reed and takes 2 hours 15 minutes, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: plus
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A simple but tasty glaze made out of common pantry items is brushed onto pork chops, then grilled to perfect doneness. The versatile glaze is great on pork steaks or chicken, too.
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Topped with a hearty meat and tomato sauce, these spicy pork sandwiches are perfect for feeding a hungry crowd.
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This recipe was give to me by my grandfather who was a great culinary cook but never published his recipes. this is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.
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Get Grilled Pork Belly Tacos Recipe from Food Network
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.
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Stuff a juicy pork tenderloin with a mix of mustard, garlic, and olives, then let it marinate overnight. Grill it or oven-roast it with mushrooms, onion, and red peppers.
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Pork chops rubbed down with minced garlic, garlic powder, salt, and pepper are cooked in Worcestershire sauce and water with onions and mushrooms.
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Pork chops are given a smoky, spicy rub, then grilled to tenderness for a main dish in under 1 hour.
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A tropical taste for your pork chops. Pineapple, raisins and spices perk these up nicely. Serve over cooked rice.
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A sweet tomato sauce is great with thick baked pork chops!