BEST PORK CHOP MARINADE RECIPE | ALLRECIPES
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 Marinades
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Yield 2 servings
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, CarbohydrateContent 29.6 g, CholesterolContent 159.8 mg, FatContent 41.7 g, FiberContent 1 g, ProteinContent 62.1 g, SaturatedFatContent 8.6 g, SodiumContent 1450.7 mg, SugarContent 20.9 g
BEST PORK CHOP MARINADE RECIPE | ALLRECIPES
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 Marinades
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Yield 2 servings
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, CarbohydrateContent 29.6 g, CholesterolContent 159.8 mg, FatContent 41.7 g, FiberContent 1 g, ProteinContent 62.1 g, SaturatedFatContent 8.6 g, SodiumContent 1450.7 mg, SugarContent 20.9 g
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PORK CHOP 'N' KRAUT DINNER RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 35 minutes
Category Dinner
Cuisine Europe, German
Calories 517 calories per serving
- Add oil to a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, brown chops on both sides; drain. Remove pork and keep warm; sprinkle pork with salt and pepper. Add sauerkraut to cooker; sprinkle with brown sugar. Arrange pork chops and potatoes over sauerkraut; add water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°.
SMOTHERED PORK CHOPS RECIPE - EASY SMOTHERED PORK CHOPS
From delish.com
Reviews 4.3
Total Time 1 hours
Category dinner party, dinner
Cuisine American
Calories 661 calories per serving
- Season pork chops all over with salt and pepper. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Garnish with parsley and serve immediately.
HAM AND PEAS | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 3 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 567 calories per serving
- The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
- Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
- Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
- Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
- Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
- When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.
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