Heartland Barbecue Pork Chops
Recipe Courtesy of the National Pork Producers Council | Nutritional Information | |||
Preparation Time: 5 minutes |
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| Serving Size: 1 |
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Cooking Time: 30 minutes |
| Nutrient | Per Serving | |
Servings: 4 |
| Calories | 371 |
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| Total Fat | 11g |
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| Cholesterol | 104mg |
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| Sodium | 382mg |
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| Protein | 39g | |
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4 pork chops, | 1 tablespoon Worcestershire sauce | |||
about 11⁄4 inch thick | 1 teaspoon prepared mustard |
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1⁄2 cup bottled barbecue sauce | Dash hot pepper sauce |
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1⁄3 cup honey |
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For sauce, mix all ingredients except pork chops together in a small bowl. Place pork chops on the grill. Grill chops for about 10 minutes, until nicely browned on one side; turn and brush liberally with sauce. Grill for 10 minutes more; turn and brush with more sauce. Grill for 5 to 10 minutes more, turning and brushing with sauce. Discard any leftover sauce. Serve chops immediately.
Southwestern Grilled Pork Tenderloin |
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Recipe Courtesy of the National Pork Producers Council |
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Nutritional Information | ||||||
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Marinating time: 2 to 24 hours |
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| Serving Size: 3 oz. |
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Preparation time: 10 minutes |
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| Nutrient | Per Serving | ||||
Cooking time: |
| Calories | 154 |
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Servings: 6 |
| Total Fat | 6g | |||
| Cholesterol | 66mg |
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| Sodium | 141mg | |||
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| Protein | 26g |
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2 whole pork tenderloins, |
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3⁄4 teaspoon ground cumin |
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about 11⁄2 pounds total | 2 garlic cloves, crushed |
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5 teaspoons chili powder | 1 tablespoon vegetable oil |
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11⁄2 teaspoons oregano |
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In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours. Grill, turning occasionally, for 50 to 55 minutes, until thermometer inserted reads 155 to 160°F. Pork is done when there is still a hint of pink in the center. Slice to serve.
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