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Black Pepper America’s Cut With Molasses Butter

(Courtesy of the National Pork Board)

4 boneless center loin chops, 1-1/2-inch thick
1/4 cup butter
1 tablespoon molasses
1/2 teaspoon lemon juice
4 tablespoons coarsely ground black pepper

In small bowl blend butter, molasses and lemon juice with fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over medium-hot fire for 12-15 minutes, turning once until pork is 160 degrees F, as measured with an instant-read thermometer. Top each chop with tablespoon of molasses butter.

Makes 4 servings.

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Cajun-Style Spiced Pork Chops

(Courtesy of the National Pork Board)

1 tablespoon paprika 2-1/2 teaspoons salt 1 teaspoon each onion powder, garlic powder, cayenne 3/4 teaspoon each white pepper, black pepper, dried thyme, oregano 4-6 center cut bone-in pork chops (about 2-2-1/2 pounds)

Mix all ingredients except pork and store in an airtight container. Rub chops with rub. Prepare medium-hot fire and grill chops over indirect heat for 5-6 minutes on each side. Chops are ready when internal temperature is 160 degrees F, as measured with an instant-read thermometer.

Makes approximately 4-6 servings.

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Crusty Coffee-Rubbed Pork Tenderloin with Worcestershire-Pecan Wild Rice


1½ tablespoons coarse-ground coffee
1½ tablespoons coarse-ground black pepper
2 teaspoons coarse salt, either kosher or sea salt
1 teaspoon turbinado sugar (coarse light brown sugar crystals)
Two 1-pound sections of pork tenderloin

Worcestershire-Pecan Wild Rice
2 tablespoons butter
½ cup pecan pieces
16-ounce package fully-cooked wild rice
1 tablespoon Worcestershire sauce
1 to 2 tablespoons chicken stock or water, optional

Instructions: Make a spice rub, combining in a small bowl the celery salt, pepper, paprika, and cayenne. Coat the tenderloins with the rub. Seal in a zipper-lock plastic bag and let sit at room temperature for 20 to 30 minutes.

Fire up the grill for a two-level** fire capable of cooking first on high heat and then on medium.

Warm butter in a medium saucepan over medium heat on stovetop or grill and when melted, stir in pecans and cook a couple of minutes until fragrant. Stir in the wild rice and Worcestershire sauce and heat through. If mixture is dry, add stock or water and salt to taste. Cover wild rice and keep warm over low heat.

Spray the meat lightly with oil. Arrange the tenderloins on the grill over high heat, angling their thinner ends away from the hottest part of the fire. Grill uncovered for 5 minutes, rolling them on all sides. Move the tenderloins to medium heat and estimate the rest of the cooking time by the thickness of the meat. Thin tenderloins (about 1½ inches in diameter) require an additional 8 to 10 minutes over medium heat. Plump tenderloins (up to 2½ inches in diameter) may need nearly twice that long. Continue rolling occasionally to cook evenly on all sides. The pork is ready when well-browned and crusty with its internal temperature, when checked on an instant-read thermometer, at 155°F. Just a hint of pink should remain at the center. Let tenderloins rest for 5 to 10 minutes, tented with foil, before carving into thin slices. Spoon wild rice onto plates and arrange pork fanned over the wild rice. If you wish, drizzle just a bit of Worcestershire sauce over the meat. Serve hot. Serves 6 – 8.

*A two-level fire has two temperatures available to the cook, one hot and one lower in heat level. With a gas grill, one burner can be on high and another on medium for instance, or with one gas burner, you can begin to cook on high, then turn down the heat level on that burner to finish. With a charcoal fire, you build more briquettes on one side than another, enough coals on one side of the grill to have a hot fire, and less coals to the other side, so that the grill stays cooler there.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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Mahogany Chops

(Courtesy of the National Pork Board)

4 top loin pork chops 6 tablespoons teriyaki sauce 2 tablespoons molasses (or ketchup)

Season chops with salt & pepper; grill over medium-hot coals, basting with teriyaki and molasses. Cook for 12-16 minutes total, until pork is 160 degrees F, as measured with an instant-read thermometer.

Makes 4 servings.

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The Other Burger

(Courtesy of the National Pork Board)

1 pound ground pork, about 80 percent lean 1 teaspoon ground black pepper 1/4 teaspoon salt

Gently mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4 to 5 minutes more. Burgers are ready when the internal temperature is 160 degrees F, as measured with an instant-read thermometer. Serve immediately, on sandwich buns if desired.

Eastern Burger: To Other Burger basic mix, add 2 teaspoons soy sauce, 2 tablespoons dry sherry and 1 tablespoon grated ginger root.
Veggie Burger: To Other Burger basic mix, add 3 drops hot pepper sauce, 1 grated carrot and 3 tablespoons chopped parsley.
South of the Border Burger: To Other Burger basic mix, add 1/4 teaspoon each ground cumin, oregano, seasoned salt and crushed red chiles.
Italian Burger: To Other Burger basic mix, add one crushed garlic clove, one teaspoon crushed fennel seed and 2 teaspoons each red wine and olive oil.

Makes 4 servings.

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Classic Grilled Pork Spareribs

Source: American Meat InstituteSpareribs
Serves: 4 entrée servings


4 to 5 pounds pork spareribs, trimmed of excess fat

Dry Rub:

1 Tablespoon paprika
2 teaspoons dried oregano
2 teaspoons ground mustard
2 teaspoons ground cumin
2 teaspoons brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1-1/2 teaspoons each coarse salt and freshly ground black pepper

BBQ Sauce:

2/3 cup apple juice or cider
1/3 cup ketchup
2 Tablespoons brown spicy mustard
1-1/2 teaspoons Worcestershire sauce
1/3 cup brown sugar
1/2 cup finely chopped onion
1 clove garlic, minced

Instructions:  Remove the thin membrane layer from the back of the ribs by pulling a corner of the membrane with a knife tip.  Using your fingers and a knife edge, slowly pull away the membrane.  Pat ribs dry with clean paper towels.

Mix Dry Rub ingredients together in a small cup.  Rub over entire surface of ribs.  Cover and refrigerate for 2+ hours.

Combine all BBQ Sauce ingredients in a small saucepan over medium heat.  Stir and gently simmer for 30 minutes or until slightly reduced.  Remove from heat and allow flavors to blend while cooking ribs.

Prepare the grill for indirect grilling and preheat grill to medium heat (about 350ºF).  If using a charcoal grill, place a drip pan in the center.

Place the ribs, bone side down, in the center of the grill rack, 4 to 5 inches from the heat.  Close grill lid.  Immediately reduce heat to low (maintain a 275ºF to 300ºF grill temperature).

Grill ribs, turning ribs every 25 minutes.  During the last 30 minutes of grill time, liberally baste both sides with BBQ Sauce.

Grill ribs for 1-1/4 to 1-1/2 hours or until the ribs are fork tender and pork pulls away from the bone.

Ribs cooking tips: Use long handled tongs and/or spatulas rather than a fork to turn ribs.

If using a charcoal grill, add additional coals after 1 hour.

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Grilled Chutney Glazed Pork Loin

Source: American Meat Institute
Serves: About 10 entrée servings


1/2 cup prepared mango chutney
1 Tablespoon honey
2 Tablespoons reduced-sodium soy sauce
2 teaspoons peeled and sliced fresh gingerroot
1 clove garlic, peeled
3 to 4 pound boneless pork loin roast, trimmed of any fat
1 teaspoon each coarse salt and freshly ground black pepper

Instructions: Process chutney, honey, soy sauce, ginger and garlic in a food processor or blender, just until smooth.

Let pork loin stand at room temperature for 30 minutes before grilling.

Spray barbecue grill rack with vegetable oil spray.  Preheat grill for indirect heat.

Pat pork dry with clean paper towels.  Rub salt and pepper over pork.  Place pork 4 to 5 inches from the heat source and close grill lid.  Grill pork over medium-low (325°F to 350°F) indirect heat for 1 to 1-1/2 hours (about 20 minutes per pound), rotating pork every 15-20 minutes.

During last 20 minutes of grill time, liberally baste pork with chutney sauce.  Grill until the internal temperature is 155° F in the center of the roast.

Allow pork to rest 8 to 10 minutes before slicing.  Serve warm.

Note: If using a charcoal grill, place pork over a drip pan.

Make use of any leftovers:

  • Thinly slice pork roast and serve on a flour tortilla for a flavorful Pork Sandwich.
  • Use chopped pork roast in appetizing Asian Lettuce Wraps.
  • Prepare a quick entrée of Pork Fried Rice with the addition of cooked rice, ginger, scallions, vegetables and eggs.

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Spicy Lime Glazed Pork Chops

Source: American Meat InstituteSpicy Lime Glazed Chops
Serves: 4 entrée servings


2 small limes
1 medium jalapeno pepper, minced
1 teaspoon peeled and grated fresh gingerroot
1/4 cup honey
1 tablespoon olive oil
1/4 teaspoon each salt and pepper
4 (3/4-inch thick) pork loin chops, trimmed of any excess fat

Instructions: Zest or grate lime peel to measure 1 teaspoon lime peel.  Squeeze lime to measure 2 tablespoons lime juice.

Mix together lime peel, lime juice, jalapeno, gingerroot, honey, oil, salt and pepper in a large sealable plastic bag.  Add loin chops and coat all surfaces with liquid.  Marinate for 15-20 minutes.

Brush grill racks with oil or spray with cooking spray.  Preheat grill to medium heat for direct cooking.  Place chops on grill rack, about 4 inches from the heat.  Close grill lid and cook chops over direct medium heat for 8 to 12 minutes, basting with marinade during last 3 minutes of grill time.

Grill just until the internal temperature reaches 160ºF.

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