Pork Chop Marinade Recipe
If you want a perfectly grilled pork chop, then you NEED to use this marinade. This video shows you how to make the best pork chop marinade in all of history...or at least in your neighborhood. It's an easy pork chop marinade that will make your mouth water the moment you start grilling.
Ingredients...
In English:
1/3 cup soy sauce
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
2 cloves minced garlic
1/4 teaspoon black pepper
Thai:
ซอสถั่วเหลือง 1/3 ถ้วย
น้ำตาลทรายแดง 2 ช้อนโต๊ะ
ซอส Worcestershire 2 ช้อนชา
มัสตาร์ดสีเหลือง 1 ช้อนชา
กระเทียม 2 กลีบ
พริกไทยดำ 1/4 ช้อนชา
Tagalog:
1/3 tasa ng toyo
2 kutsarang brown sugar
2 kutsarita Worcestershire na sarsa
1 kutsarita dilaw na mustasa
2 sibuyas na bawang
1/4 kutsarita itim na paminta
Hindi:
1/3 कप सोया सॉस
2 बड़े चम्मच ब्राउन शुगर
2 चम्मच वोरसेस्टरशायर सॉस
1 चम्मच पीली सरसों
2 लौंग लहसुन
1/4 चम्मच काली मिर्च
Spanish:
1/3 taza de salsa de soja
2 cucharadas de azúcar morena
2 cucharaditas de salsa Worcestershire
1 cucharadita de mostaza amarilla
2 dientes de ajo
1/4 de cucharadita de pimienta negra
Indonesian:
1/3 cangkir kecap
2 sendok makan gula merah
2 sendok teh saus Worcestershire
1 sendok teh mustard kuning
2 siung bawang putih
1/4 sendok teh lada hitam
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easy pork chop marinade :
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The Best Pork Chop Marinade
The Best Pork Chop Marinade is easy to make and perfect for any preparation of pork chops whether they are pan fried, baked, smoked, or grilled. You're going to love it!
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✅Ingredients
• 4 bone-in thick-cut pork chops
• 1/4 cup extra virgin olive oil
• 2 tablespoons light brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
✅Instructions
1️⃣ Place pork chops into a resealable plastic bag. Preheat the oven to 400 degrees Fahrenheit.
2️⃣ In a small bowl, make the marinade by whisking together olive oil, brown sugar, garlic, lemon juice, Worcestershire sauce, white wine vinegar, ground mustard, salt, and black pepper.
3️⃣ Pour marinade into the bag and over the pork chops. Seal and turn the bag gently to coat the chops in the marinade. Transfer to the fridge to marinate for 2-8 hours.
4️⃣ To cook, preheat an oven-safe heavy skillet over high heat. Remove the chops from the bag and discard the marinade.
Sear the chops for 2 minutes on each side and then immediately transfer the skillet with the chops to the oven. (Alternatively, transfer the chops to a baking dish.) Bake until the internal temperature of the chops reaches 145 degrees Fahrenheit, about 15 minutes.
Remove the chops from the oven and set aside to rest for 5-10 minutes before serving. Season with additional salt and black pepper to taste.
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Cilantro Lime Pork Chops | What's For Dinner? | Family Meal Ideas
These pork chops are the bomb! I never have any issues getting the kids or the hubby to eat these. Best of all, they cook up in minutes so getting food on the table fast after work, is never an issue when I make these. Pork is something we did not eat a lot before subscribing to the Butcher Box (minus bacon) but now that I have it, I am loving working it into my meal plan. Leave a comment down below and tell me how you prepare your chops or let me know if you have any suggestions
Marinade
1/2 tsp Salt
1/2 tsp black pepper
2 tbsp chopped cilantro
3 tbsp of EVOO
3 tbsp of fresh lime juice
In a 1 cup measuring cup or small bowl combine all your ingredients and whisk well. Place your chops in a gallon size ziploc bag or a large mixing bowl. Pour the marinade over the chops. Now seal your ziploc bag, making sure to release the extra air. Take your time moving the meat around in the bag while making sure to move the marinade so that it covers all the pork chops. If you opt to marinate in a bowl, just use your hand to toss the pork chops in the marinade. Cover and refrigerate overnight.
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Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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Unlock the Secrets to Perfect Pork Chops | Pro Tips Revealed
I have no idea how many times I've cooked this pan-fried pork chops recipe!! The sauce works so well with the pork chops, it's a match made in heaven.
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INGREDIENTS:
2 20 oz 2-inch thick bone-in pork chops
rosemary salt and pepper to taste
1 1/2 tbsp avocado oil
2-3 cloves smashed garlic
10 sprigs thyme
5 sprigs sage
2 tbsp unsalted butter
Balsamic orange glaze:
1 cup orange juice
1/3 cup balsamic vinegar
7 tbsp cold unsalted butter
rosemary salt and pepper to taste
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