Rib Chops

Grilled Rib Steaks with Apple-Ginger Chutney

Season steaks with chili powder. To make Apple Ginger Chutney, melt butter in a saucepan over medium heat; add apple, onion, ginger, sugar, vinegar and salt. Bring to a boil, and then reduce to a simmer. Cook until apple is

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Herb and Balsamic Rib Chops with Jalapeno Corn Salsa

Combine salt, pepper, parsley, thyme, oregano, balsamic vinegar and oil. Coat each pork chop with mixture. Place in glass dish. Cover and marinate in refrigerator 6-8 hours prior to grilling. For corn salsa, melt butter in skillet over medium-high heat.

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Hopped Up Pork Chops

In a saucepan, combine all ingredients except the chops and bring to a boil. Continue to boil sauce until it starts to thicken slightly (about 15 minutes), stirring occasionally. Set aside 1/2 cup/125 mL of sauce for basting. Pre-heat barbecue

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Orange Pork Chop with Rhubarb Compote

Combine peppercorns, orange zest, thyme, and salt and rub into pork rib chops. To make Rhubarb Compote, combine vinegar, sugar, and ginger in a saucepan and bring to a boil. Add rhubarb and return to a boil. Simmer until rhubarb

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Orange Hoisin Rib Chops

Combine all ingredients, except the chops, in a non-reactive bowl, using a whisk to mix thoroughly. Add chops to bowl and turn to coat well. Cover and refrigerate for a minimum of 4 hours, preferably overnight. Preheat barbecue on high;

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Oven-Grilled Pork and Veggie Wraps

Coat a large baking pan with cooking spray. Trim any visible fat from pork chops. Arrange chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, and red pepper flakes. Brush

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Pineapple Lime Pork Chops

Place pork chops in a large sealable plastic bag or non-metal sealable container. Grate peel from 2 limes and reserve. Squeeze juice from all limes. Combine juice with remaining ingredients and pour over chops. Seal and refrigerate 3 hours or

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Pork Chops with Pomegranate Sauce

Season chops with salt and pepper.Heat 1 Tbsp/15 mL canola oil in a large skillet over medium-high heat. Pan fry chops briefly on both sides until lightly browned. Reduce heat to medium-low and continue cooking until chops are firm to

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Salsa Grilled Pork

Place pork chops in a plastic bag, non-metal bowl or sealable container. Combine salsa, white wine, oil and garlic. Pour mixture over pork; seal or cover and refrigerate for 3 to 24 hours, turning meat occasionally. Preheat barbecue on high;

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