Mesquite Marinade Recipes

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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



Best Pork Chop Marinade image

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

2 large pork chops
¼ cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
½ teaspoon dried parsley flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

MESQUITE-MARINATED SALMON TACOS

My husband loves Mexican food, but with my Philadelphia roots, I could not see the attraction. After 16 years in the Southwest, I created this dish to please us both. A little compromise turned into the best tacos in Arizona.

Provided by Karen Schmitt

Categories     Main Dishes     Taco Recipes

Time 35m

Yield 6

Number Of Ingredients 9



Mesquite-Marinated Salmon Tacos image

Steps:

  • Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat taco shells in the preheated oven for 3 minutes.
  • Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.
  • Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 12.5 g, Cholesterol 60.6 mg, Fat 16.7 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 5 g, Sodium 464.3 mg, Sugar 1 g

1 (1 1/2-pound) skinless salmon fillet
2 tablespoons mesquite-lime marinade
6 medium white corn taco shells
1 small red onion, halved lengthwise and thinly sliced
1 tablespoon extra-virgin olive oil
½ cup Mexican blend cheese
1 (2.25 ounce) can sliced black olives
¼ cup salsa, or to taste
1/4 cup broccoli sprouts, or to taste

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