PORK CHOPS IN MILK MARINADE
Easy recipe for pork chops in milk marinade with lots of garlic and seared in the skillet. Served with vegetable rice.
Provided by Adina
Categories Meat Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Generously sprinkle the pork chops with salt. Place them in a shallow, glass casserole dish (like Pyrex, Note 2).
- Stir marinade: Grate the garlic and mix it with about one cup of milk.
- Marinade pork: Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk. Cover the dish with plastic foil and place it in the fridge for several hours or overnight.
- Remove the dish from the refrigerator about one hour before cooking the meat.
- Prepare chops for cooking: Take them out of the brine and dry them very well with kitchen paper. Coat them lightly with the flour, sprinkle generously with salt, pepper, and sweet paprika powder on both sides.
- Heat the oil in a skillet or another pan. You should have a thin oil film on the entire bottom of the skillet; two tablespoons were enough for my 12-inch skillet.
- Cook pork: Add the pork and cook for 3 minutes on one side until golden; turn and continue cooking for another 2 minutes until golden. You might add one minute or so if the chops are on the larger side.
- Check internal temperature; it should be 145°F/ 63 °C.
- Rest meat: Transfer pork chops to a warm plate, cover loosely with foil and rest for a few minutes.
- Serve: Place the meat on serving plates and pour some of the meat juices collected in the platter over the rice and the meat. Serve immediately.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 281 kcal, Carbohydrate 3 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 11 g
BRINED PORK CHOPS
Categories Pork Marinate Roast Dinner Meat Pork Chop Brine Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Brine pork chops:
- Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
- Roast chops:
- Preheat oven to 425°F.
- Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)
- Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
- Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.
MARINATED BRINED PORK CHOPS
This is a recipe for pork loin chops brined in a salt-and-sugar spice marinade. Enhances the flavor, moisture, and tenderness of your chops. I serve these moist and tender chops with chunky applesauce and mashed potatoes for a tasty and easy weekday meal.
Provided by Don M.
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 6h55m
Yield 8
Number Of Ingredients 8
Steps:
- Bring 1 cup water to a boil in a saucepan. Add salt, sugar, sage, and garlic powder. Remove from heat and stir until mostly dissolved. Add cold water to cool the brining mixture. Place pork chops in a plastic freezer bag or other airtight container. Add brining liquid, close tightly, and refrigerate for 6 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with about 1 1/2 tablespoons olive oil.
- Drain pork chops, discarding brine. Place chops in the prepared dish and brush lightly with remaining olive oil.
- Bake in the preheated oven until chops are no longer pink in the center and juice is clear, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 207.4 calories, Carbohydrate 13.4 g, Cholesterol 45.2 mg, Fat 8.7 g, Fiber 0.2 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 5874.1 mg, Sugar 12.7 g
BUTTERMILK-BRINED PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley.
- For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator.
- Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs.
- Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs.
- Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt.
- Serve the chops with the slaw and mustard.
MARINATED PORK CHOPS
I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
MARINATED BROILED (OR GRILLED) PORK CHOPS
Unbelievably quick and easy, you can marinate overnight, or throw it together 15 minutes before cooking. This is one of our summertime favorites. Serve with rice and a vegetable.
Provided by Hey Jude
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler (or prepare outdoor grill).
- Mix together all ingredients except pork chops; pour over the pork chops, making sure they're all well coated; let sit for 15 minutes or refrigerate for longer marinating.
- Broil, or grill, for at least 3 1/2 minutes on each side, or until cooked through.
- Serve at once.
Nutrition Facts : Calories 244.8, Fat 15.6, SaturatedFat 5.2, Cholesterol 76.1, Sodium 279.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.8, Protein 23.2
SIMPLE MARINATED GRILLED PORK CHOPS
This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 362 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 695mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 37g protein.
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- Place the salt and sugar in a saucepan over medium heat with 2 cups of water. Stir until salt and sugar has dissolved. Add the rest of the ingredients and cool to room temperature (or add ice cubes to cool if you’re time poor). Place the pork chops in a container and cover with the brine mixture. Add extra water to cover the chops if necessary. Brine for eight hours.
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