BEST PORK CHOP MARINADE
This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Provided by BethAnne923
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h10m
Yield 2
Number Of Ingredients 14
Steps:
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g
THYME PORK CHOPS
For this easy entree, just brush thick pork chops with a flavorful marinade of herb and olive oil, and then roast until done.
Provided by Midwest Living
Categories Food
Time 1h
Number Of Ingredients 4
Steps:
- Trim fat from meat. Season chops lightly with salt and black pepper.
- In a bowl, stir together the olive oil and thyme, and brush over all sides of pork chops. Place chops on a rack in a shallow roasting pan.
- Roast thick chops, uncovered, in a 350 degree F oven for 45 to 50 minutes or until juices run clear. Or roast 3/4-inch-thick chops, uncovered, in a 375 degree F oven for 25 to 30 minutes or until juices run clear. Makes 6 servings.
Nutrition Facts : Calories 498 calories, Cholesterol 186 mg, Fat 23 g, Sodium 233 mg
THYME-MARINATED PORK CHOPS
A garlic and thyme marinade and a crisp bread-crumb coating enhance these juicy chops. "They're great for an everyday dinner or even when you want to have a special meal for two," says Allyson Harms of Edmond, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the wine or broth, 1 tablespoon thyme and garlic; add pork. Seal bag and shake to coat; refrigerate for 30 minutes. Turn and refrigerate 30 minutes longer., Drain and discard marinade. In a shallow bowl, combine the bread crumbs, salt, pepper and remaining thyme. Coat pork chops on both sides with crumb mixture. In a nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and a thermometer reads 160°.
Nutrition Facts :
PAN-ROASTED JUNIPER AND THYME PORK CHOPS
The ultimate moist and flavorful pork chops. Well worth the time!
Provided by jmjodar
Time 9h
Yield 4
Number Of Ingredients 12
Steps:
- Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
- Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
- Remove chops from the brine and pat dry. Discard brine.
- Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
- Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
- Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
- Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
- Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 55 g, Cholesterol 111.9 mg, Fat 32.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 12.4 g, Sodium 22858.3 mg, Sugar 50 g
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.
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- To cure the pork chops: mix together the sugar & salt. Rub mixture all over pork chops and place into zip lock baggie. Refrigerate for at least one hour (or as long as 4 hours).
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- Generously baste the chops with the butter/garlic/thyme mixture and place into preheated 375* oven. Cook for 6-10 minutes or until internal temp reaches 140-145* (in thickest part of chop). Do not overcook.
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