Best 8 Grilled Pork With Fiery Salsa Poc Chuc Recipes

GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA

Steps:

• Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
• When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
• Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
• Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA

Steps:

• 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
• 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
• 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

GRILLED PORK WITH FIERY SALSA / POC CHUC

Steps:

• 1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin.2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook.3. Preheat the grill to high.4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes.7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl.8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas.Serves 4

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA

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.

PORK CHOPS YUCATáN-STYLE

Steps:

• Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.
• For charcoal grill:
• Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
• For gas grill
• Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
• Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
• Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
• Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

GRILLED PORK WITH PEAR SALSA

Steps:

• In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.

GRILLED PORK WITH FIERY SALSA / POC CHUC

Steps:

• 1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin.2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook.3. Preheat the grill to high.4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes.7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl.8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas.Serves 4