Grilled Pork Chop Bowl
- 1-pound pork chop
- 1 teaspoon Memphis dry rub barbecue seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Salad:
- 1 head romaine, chopped
- 1/2 avocado, sliced
- 1 cup cherry tomatoes, sliced
- 1/4 red onion, sliced
- 1/2 cup yellow sweet corn
- Blue Cheese Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon white vinegar
- 1 cup blue cheese, crumbled
- Salt and black pepper, to taste
Season pork chop with dry barbecue rub, garlic powder and black pepper.
Set grill to medium-high heat at 375 to 400 degrees. Place the pork chop in a cast-iron grilling pan over direct heat for about 3 to 5 minutes on each side. Then move pork chop to indirect heat until reaching an internal temperature of 145 to 160 degrees. Allow a three-minute rest.
Cut the chop into cubes.
Add chopped romaine into a bowl. Top with corn, red onions and cherry tomatoes. Add in cubed pork chop. Garnish with avocado slices.
To prepare blue cheese dressing, combine all ingredients together in a bowl and let sit for an hour to let flavors develop.
Mix dressing well and add a dollop to your bowl, to taste.
Spicy Grilled Pork Chops
- 4 teaspoons chili powder
- 4 teaspoons paprika
- 4 teaspoons black pepper
- 4 teaspoons salt
- 2 teaspoons garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 8 boneless pork chops, 3/4-inch thick
- 2 tablespoons salad or vegetable oil
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 2 tablespoons hot sauce
- 1/2 cup honey
- Salt and pepper, to taste
To marinate pork chops: Combine chili powder, paprika, black pepper, salt, garlic, cumin and oregano to make rub. Brush pork chops on all sides with oil, making sure to coat well. Lay out pork chops on a jelly roll type pan and freely apply rub to each side of the chop. Place chops in the refrigerator.
Meanwhile, make your homemade barbecue sauce. Combine ketchup, Dijon mustard, hot sauce, honey, salt and pepper, blend with a whisk and allow to stand for 30 minutes before serving. Cover and refrigerate.
Set grill to medium-high heat. Grill pork chops about 4 minutes on each side, depending on the thickness of your pork chops. Cook until an instant-read thermometer registers 145 degrees when inserted into the thickest part of the chop. Remove from heat and allow to rest 3 minutes before serving.
Serve chops whole or sliced with barbecue sauce.
Ground Pork Queso
- 1 tablespoon olive oil
- 1 pound fresh ground pork
- 1 tablespoon tomato paste
- 1 1/2 teaspoons all-purpose seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Pinch of red pepper flakes
- 1 cup vegetable stock
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 cup canned diced tomatoes, mostly drained
- 4 ounces diced green chiles
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 pounds Gouda or mozzarella cheese, grated or shredded
- 2 tablespoons fresh cilantro for topping, chopped
Heat oil in a large skillet over medium-high heat. Add ground pork, tomato paste, all-purpose seasoning, chili powder, cumin, red pepper flakes, salt and pepper. Cook 7 minutes until ground pork reaches an internal temperature of 160 degrees. Rest 3 minutes.
Drain excess fat from pork and return to heat, adding vegetable stock and cooking for another 10 minutes or until liquid has reduced greatly. Stir until saucy. Remove from heat.
Add butter to a separate saucepan and melt over medium heat. Add garlic cloves. Cook 1 to 2 minutes. Add canned tomatoes and green chiles, cook for 5 minutes until liquid has evaporated. Stir in flour for 1 minute, then whisk in milk and bring to a low boil for about 3 minutes, until thickened.
Reduce heat and gradually add cheese until fully melted. Whisk until smooth.
Place pork mixture into a serving dish, reserving about 2/3 cup for the topping. Pour warm queso over meat and top with reserved pork. Garnish with chopped cilantro. Serve immediately.
Homemade Ground Pork Sloppy Joe Sliders
- 2 tablespoons unsalted butter
- 2 pounds fresh ground pork
- 1 red onion, diced
- 4 teaspoons light brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 1/2 cups ketchup
- 2 teaspoons yellow mustard
- 3 tablespoons cornstarch
- 4 tablespoons water
- 3 cups sharp cheddar cheese, shredded
- 12 Brioche butter rolls
Preheat oven to 350 degrees. Lightly spray a standard baking dish with cooking spray. Set aside.
In a large skillet over medium heat, add butter and let it melt. Add ground pork, onion, brown sugar, garlic powder, smoked paprika, salt and black pepper, stirring to combine. Continue cooking until ground pork has reached an internal temperature of 160 degrees and allow for a 3-minute rest.
Add in tomato paste, vegetable broth, ketchup and yellow mustard. Stir to combine.
In a small dish, whisk together the cornstarch and water until smooth and a milky consistency. Pour into pork mixture and stir, cooking until thickened, about 1 to 2 minutes.
Split rolls in half horizontally and place the bottom halves in the prepared baking dish. Spread the sloppy Joe mixture evenly over the bottom halves of the rolls. Evenly sprinkle the shredded cheese over the top. Place the top halves of the rolls over the cheese.
Cover the baking dish with aluminum foil. Bake for 15 minutes, or until the cheese is hot and bubbly. Remove foil and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown).
Remove from oven, slice and serve.