PORK PROVENCAL GRILL MARINADE
A simple and quick way to make incredible grilled pork. Herbs of Provence is easy to find and is great in many foods! When you see that 99 cent pork loin, buy it and serve it "Pork Provencal" from the Grill. You won't be dissapointed!
Provided by Our Kitchen To Yours
Categories Pork
Time 2m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place your pork chops on a plate.
- Rub down chops with the olive oil.
- Salt and Pepper the chops and then evenly sprinkle on the Herbs de Provence.
- Put chops in a plastic bag, and let sit 4-6 hours.
Nutrition Facts : Calories 223.2, Fat 18.3, SaturatedFat 6.1, Cholesterol 51.6, Sodium 623.7, Carbohydrate 0.3, Fiber 0.1, Protein 13.5
GRILLED PORK CHOP MARINADE
Grilled Pork Chop Marinade is a simple and easy way to add a ton of flavor to pork chops. This sweet and savory blend combines with the smoky grill flavor for a great meal.
Provided by Eating on a Dime
Categories Main Course
Time 1h15m
Number Of Ingredients 7
Steps:
- Place all the ingredients except for the pork chops in a large zip lock bag. Seal the bag and shake or massage the bag to thoroughly combine the ingredients.
- Then place the pork chops in the bag and marinade for at least 30 minutes but you can marinate over night as well.
- Take the pork chops out of the refrigerator 20 minutes before cooking them.
- Heat the grill over medium high heat to at least 400 degrees F and rub the grill gates with oil so that the pork chops do not stick while grilling.
- Place the pork chops on the grill and cook for 4-5 minutes per side (based on the thickness of the pork chops) until the pork reaches an internal temperature of 145 degrees F. The pork will release naturally from the grill gates when it's ready to flip. If the pork is browning too quickly because of the sugar in the marinade, reduce the temperature on the grill.
- Move the pork chops to a plate and let them rest for 3-5 minutes before serving
Nutrition Facts : Calories 448 kcal, Carbohydrate 9 g, Protein 37 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 117 mg, Sodium 1016 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 19 g, ServingSize 1 serving
GRILLED VOLCANO PORK
This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.
Provided by Chef John
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
- Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
- Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
- Transfer to the refrigerate and marinate overnight, or up to 24 hours.
- Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g
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.
PORK CHOPS PROVENCAL
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
- Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
- Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
- Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 8 grams, Sodium 1406 milligrams, Sugar 8 grams, TransFat 0 grams
MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
MARINATED PORK MIXED GRILL
My whole family gets so happy when they see me prepping this simple meal. When we have leftovers, it's sandwich heaven. -Maria Baral, Bozrah, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine vegetables and vinaigrette. Grill pork, covered, over medium heat 4 minutes. Turn; add vegetables. Grill 4-5 minutes longer or until a thermometer inserted in pork reads 145°. Remove pork from grill; tent with foil., Place garlic bread on grill rack, cut side up. Turn vegetables; grill, covered, over medium heat 4-6 minutes longer or until vegetables are tender, garlic bread is heated through and bottom is toasted., Cut tenderloin and garlic bread into serving-size pieces. Serve with vegetables and, if desired, additional vinaigrette.
Nutrition Facts :
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- Pork Chop Marinade. This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce.
- Pineapple Marinade. This sweet, fruity marinade works great on any cut of pork. You'll get a great Hawaiian-teriyaki flavor, perfect for when you're serving a simple pork-over-rice dish.
- Pork Chop and Tenderloin Marinade. Ideal for either chops or tenderloin cuts, this Asian-inspired marinade combines the best of savory flavors (peanuts, soy, and Worcestershire sauce) with fresh ginger and earthy liquid smoke.
- Jamaican Jerk Marinade. Jamaican jerk seasonings and jerk rubs provide amazing Caribbean flavors to the outsides of meats, but our marinade gets that great jerk flavor deep into the meat.
- Mustard-Vinegar Marinade. Like a delicious mustard-based salad dressing, this marinade is a nice break from the typical. The acidity of the vinegar and Dijon mustard tenderize the meat, adding flavor while the porks marinates.
- Teriyaki Marinade. Avoid all the preservatives in store-bought Teriyaki sauces by making your own in a snap. Our marinade doubles as a sauce. Simply cook it until it's thickened and use on top of your cooked pork or any other meat.
- Boston Butt Injection Marinade. Injecting is a method for adding flavor and moisture right into the meat. They're great in pork roasts that will be smoked and pulled, but you need to grind the herbs and spices in the sauce carefully so they won't clog the injection needle.
- Pork Rib Marinade. By using a pre-made pork rub and combining it with vinegar and water, the rub "magically" turns into a marinade! This is a great way to add flavor to ribs, regardless of how they are cooked.
- Bourbon Marinade. This sweet bourbon marinade is amazing on any type of meat. Although it is comprised of strong flavors like bourbon, brown sugar, mustard, oil, and Worcestershire sauce, the end result is actually somewhat mild.
- Pork Marinade for Stir-Fry. Our quick Chinese marinade for stir-fry will add wonderful notes of sherry (or Chinese rice wine) to your pork. If you're pressed for time, use this recipe and have wonderfully flavorful pork in no-time.
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