Marinated Chops Recipes

MARINATED PORK CHOPS

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.

MARINATED BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
• Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

MARINATED GRILLED PORK CHOPS

Steps:

• Gather the ingredients.
• Pat the pork chops dry with paper towels.
• Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.
• In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider vinegar, mustard , brown sugar, garlic, salt, and pepper.
• Pour the marinade mixture over the pork chops.
• Seal the bag or put a lid on the container and turn to thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container occasionally.
• Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F-the minimum safe temperature for pork-on an instant-read thermometer . If the pork chops are very thick, allow more time but keep a watchful eye.
• Serve with your choice of sides and enjoy.

MARINATED LAMB CHOPS

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

MARINATED LAMB CHOPS

Steps:

• Click here to see how she does it.
• In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
• Grill or broil the chops for 3 to 4 minutes per side for medium rare.

MARINATED LAMB CHOPS

Steps:

• In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

EASY MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side, or until they reach 160 degrees F. Serve.

SOY-AND-GINGER-MARINATED PORK CHOPS

Steps:

• Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
• Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
• Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
• Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.