BALSAMIC PORK CHOP MARINADE
This balsamic pork chop marinade is easy to mix up and adds so much flavour to pork chops. Marinate and then grill, pan fry, or bake, or freeze for later!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Place the pork chops in a large ziplock bag. In a small bowl, whisk together the balsamic vinegar, olive oil, dijon mustard, garlic, salt, pepper, red pepper flakes, and rosemary.
- Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
- Move the pork chops around in the marinade until they are all evenly coated.
- Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
- Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
- Let the pork chops rest, tented with foil, for 5 minutes before serving.
Nutrition Facts : Calories 413 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 41 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 491 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
BALSAMIC-MARINATED PORK CHOPS & GRILLED PEACHES
We really liked this... The peaches are the best. We did this all on the outdoor grill. From Clean Eating Magazine, July/August 2009. Allow 1 hour to marinate.
Provided by Vino Girl
Categories Pork
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together vinegar, oil, honey and rosemary.
- Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.
- Add pork to bag and refrigerate for 1 hour, turning occasionally.
- Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.
- Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
- Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.
- Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.
- Transfer to plate, season with salt and pepper and brush with reserved marinade.
- To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.
Nutrition Facts : Calories 584, Fat 37.2, SaturatedFat 7.2, Cholesterol 95, Sodium 74.2, Carbohydrate 31, Fiber 2.3, Sugar 28.7, Protein 32.1
GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
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