Grilled Pork Chops with Garlic Jam

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Picture of Grilled Pork Chops with Garlic Jam Recipe Photo: Grilled Pork Chops with Garlic Jam Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 30 min
Prep
10 min
Cook
1 hr 20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 4 thick-cut pork chops
  • Canola oil
  • Essence, recipe follows
  • Garlic Jam, recipe follows

Directions

Preheat a grill to medium-high. Brush pork chops with oil and season with Essence. Place pork on grill and grill on both sides until a meat thermometer reaches 150 to 155 degrees F. Serve pork chops with garlic jam.

Garlic Jam:

Preheat the oven to 300 degrees F.

Bring a medium saucepan with salted water to a boil. Cut the garlic heads in half crosswise and blanch for 5 minutes. Remove the garlic heads and any loose garlic cloves from the water with a slotted spoon and drain well. Pour olive oil into a small baking dish and place the garlic heads cut side down into the oil. Add any loose garlic cloves and the onion quarter to the oil. Cover the dish tightly with aluminum foil and bake for 1 hour.

Remove the garlic from the oil and squeeze the softened garlic cloves into a medium bowl. Peel the onion quarter and finely dice. Add the diced onion to the garlic cloves and mash with a fork until smooth. Stir the Worcestershire and lemon juice into the mashed garlic and continue stirring until smooth and creamy. Season with 1/4 teaspoon of salt. The garlic jam will keep refrigerated in a sealed container for up to 2 weeks.

Yield: about 1/2 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 15 reviews

  • on December 11, 2011

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    The rub made the pork chops pretty spicy, but it wasn't a deal breaker as far as we are concerned. Next time I'll 1/4 the cayenne in Emeril's Essence (this time I only had 1/2 TBS so it was halved already. My daughter & I who love garlic really wanted to love this, but it needs something. While making it I added extra juice, salt & Worcestshire, but I almost think apple cider vinegar or something like that in terms of acidity would be a good addition. Will try this again with the modifications-

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  • on September 15, 2011

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    This was awesome i did not make garlic jam without that this was very tasty. I gave 5 star for this. My husband bbq u cannot get any better pork chops than this one. God bless. Latha North Bay

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  • on August 23, 2010

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    Have made the garlic Jam alot this summer our family loves it . Try it on Pat's Smoked Pork Chops INSTEAD of his Buttermilk BBQ Sauce . Put rub on chops and refridgerate for afew hours. Grill chops and top with Garlic Jam . Make this for your garlic lovin friends . You will be a hero

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