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
SMOKED PORK CHOPS
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
- Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g
SMOKED PORK LOIN CENTER CUT CHOPS IN BELGIAN ALE MARINADE
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Combine all the ingredients for the BBQ Blend.
- In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
- Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap.
GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE
Steps:
- Preheat a grill pan to medium-high.
- In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
- Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.
SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS
*Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.
Provided by Brenda.
Categories Lunch/Snacks
Time P3DT10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all spices and onion in a ziploc bag.
- Generously oil both sides of meat, and place in bag.
- Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
- Every day, gently knead bag to mix up spices a little.
- After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
- Cook chops on the grill and serve on buttered hard rolls.
- Things I have learned by making these:.
- You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
- The spice amounts may seem excessive, but they are correct.
- Do not use chops thicker than 1/2 inch, or they are too tough.
- I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
- When you remove them from the bag, they are messy.
- The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
- When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
- Grilling does them more justice than broiling, and only takes about 10 minutes.
Nutrition Facts : Calories 133.3, Fat 4.1, SaturatedFat 0.7, Sodium 2786.3, Carbohydrate 28, Fiber 13.8, Sugar 5.8, Protein 6
PERFECT SMOKED PORK CHOPS
You'd pay $30 for one of these in an upscale chop/steakhouse...you can charge your friends a little less if you want!
Provided by Scott222
Categories Pork
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start your work at least 8 hours before you want to eat.
- Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
- Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
- Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
- But, in my opinion, at that temperature, you've just wasted a day's work.
SMOKED PORK CHOPS WITH MAPLE GLAZE
This recipe is from the "12th Edition of the Better Homes & Gardens Cookbook". The smoky and salty flavor of the pork chops is complimented by the sweet and savory maple glaze. DH and our toddler DD happily gobbled it down. Yum!
Provided by MarthaStewartWanabe
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
- Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
- Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
- Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
VICTORYRED'S PORK CHOP MARINADE FOR THE GRILL
Make and share this Victoryred's Pork Chop Marinade for the Grill recipe from Food.com.
Provided by bmiene
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- put all ingredients in medium bowl whisk well till blended.
- in plastic bag add marinade and 4 pork chops 1'' or thicker marinade for 5 -12 hours in refridgerater.
Nutrition Facts : Calories 146, Fat 10.2, SaturatedFat 1.4, Sodium 1348.7, Carbohydrate 11.4, Fiber 0.4, Sugar 6.2, Protein 2.2
SMOKY GRILLED PORK CHOPS
These thick pork chops have a smoky flavor, are very moist and tender, and the rub is easy to make. A family favorite, always requested at BBQs. I like to serve these chops with loaded baked potatoes and a garden salad.
Provided by CookinLovin
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
- Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 5.4 g, Cholesterol 66.2 mg, Fat 14.3 g, Fiber 1.2 g, Protein 25 g, SaturatedFat 4.6 g, Sodium 772.5 mg, Sugar 1.5 g
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