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
PORK CHOPS MARINARA
Make and share this Pork Chops Marinara recipe from Food.com.
Provided by Kayne
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet, medium high heat.
- Rub salt into chops, then cook for 2 minutes on each side, just to seal the salt in, and to brown the chops slightly.
- Lower heat to low, cook chops, covered for 5 minutes longer, then remove from skillet. Keep warm.
- Add tomatoes, undrained, oil, garlic, sugra and the three spices to skillet.
- Cook, stirring constantly, over medium high heat.
- Reduce to medium, cook until sauce thickens, about 15 minutes.
- Pour sauce into blender / food processor, process only long enough to break up the tomatoes.
- Return to skillet, add pork chops, heat until chops are heated through again, about 5 minutes.
Nutrition Facts : Calories 462.1, Fat 36.1, SaturatedFat 8, Cholesterol 75, Sodium 371.2, Carbohydrate 10.8, Fiber 3, Sugar 6.7, Protein 24.8
PORK BRACIOLA MARINARA
Provided by Food Network
Time 3h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Start by butterflying the pork steaks. With the palm of 1 hand firmly steadying a cutlet on the cutting board, and with your knife blade parallel to the meat, slice almost all the way through the meat (horizontally), leaving the last 1/4-inch uncut. Open up the cutlet like a book, season it with salt and white pepper, and set it aside. Repeat with the remaining pork steaks.
- Next, sprinkle the cut side of each cutlet with a tiny pinch of minced garlic, a couple pinches parsley, and a generous tablespoon provolone cheese and Parmesan cheese. Roll the cutlets into tight logs and set aside, seam-side down.
- Tie each rolled up pork steak with 2 or 3 pieces butcher's twine.
- In a large pot, bring the tomato sauce to a steady, gentle simmer. Place the braciola into the pot of tomato sauce and let simmer 3 hours, or until tender.
- To serve: Remove the braciola from the sauce and snip off the twine. Arrange, whole or sliced, on a platter with a generous blanket of sauce.
- Transfer the remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with grated Parmesan and serve.
- To make the Tomato Sauce: Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring occasionally, until the garlic is deeply colored and fragrant. Cook's Note: If the garlic starts to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce the heat.
- While the garlic is getting golden, pour the tomatoes into a large bowl and crush them with your hands. Remove the stem end and any basil leaves from the canned tomatoes as you crush them.
- When the garlic is just about done, add the red pepper flakes to the oil and cook for 30 seconds to 1 minute, to infuse their flavor and spice into the oil. Dump in the tomatoes, add the salt, and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, and simmer for 4 hours, stirring from time to time.
- Check the sauce for salt at the end and add more, if deemed necessary. The sauce can be cooked with meat at this point, or cool and store, covered, in the refrigerator for at least 4 days or frozen for up to a few months, until needed.
EASY MARINATED PORK CHOPS RECIPE
Looking for the juiciest pork chop marinade recipe? This is it! Simple ingredients come together to make flavorful pork chops that everyone will love.
Provided by Camille Beckstrand
Categories Main Course
Time 6h15m
Number Of Ingredients 10
Steps:
- In a gallon-sized resealable bag, combine oil, soy sauce, vinegar, Worcestershire sauce, lemon juice, Dijon, salt, pepper, parsley and garlic.
- Add pork to bag and let pork marinate for at least 6 hours (or overnight - the longer it marinates, the more tender and flavorful your pork chops will be).
- Remove pork from bag and discard marinade.
- Preheat grill to medium heat (or grill pan on a stove top) and grill pork chops for 5-7 minutes on each side or until internal temperature reaches 165 degrees F.
Nutrition Facts : Calories 460 kcal, Carbohydrate 3 g, Protein 30 g, Fat 37 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 90 mg, Sodium 621 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BONELESS PORK CHOPS PARMIGIANA
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield 8 cutlets
Number Of Ingredients 13
Steps:
- Preheat the broiler, and line a large baking sheet with aluminum foil.
- Season the pork chops on both sides with the salt and pepper. Set three shallow pans side by side. Place the flour in one, the egg and milk in another, and the breadcrumbs and cheese in the third pan. Season the flour with 1 1/2 teaspoons of the Essence, the egg-milk mixture with 1 1/2 teaspoons of the Essence, and the breadcrumbs with 1 teaspoon of the Essence. Stir the flour to incorporate the Essence; beat the eggs, milk,and Essence to blend; and toss the breadcrumbs with the cheese and Essence to combine.
- Dredge the pork chops in the flour and shake to remove any excess. Working with one at a time, dip the pork chops in the egg wash to coat, then transfer them to the breadcrumb mixture and coat evenly, shaking to remove any excess.
- Set a 12-inch saute pan over medium- high heat and add the olive oil. When the oil is hot, place half of the breaded pork chops in the pan and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the browned pork chops to the prepared baking sheet. Repeat with the remaining pork chops.
- Spread 2 tablespoons of the marinara sauce over each of the pork chops, and top each with 1/4 cup of the grated mozzarella. Place the baking sheet under the broiler and cook for 2 to 2 1/2 minutes, until the cheese is bubbly and lightly browned in spots and the chops are just cooked through. Remove from the oven and, if desired, serve over cooked pasta with additional marinara sauce.
MARINATED BAKED PORK CHOPS
My family loves this recipe. It is quick and easy, and makes for a tasty weekday supper. I often double the sauce to serve over rice.
Provided by Kim
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
- Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
- Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 165.7 calories, Carbohydrate 6.5 g, Cholesterol 36 mg, Fat 8.8 g, Protein 14.6 g, SaturatedFat 2.3 g, Sodium 255.8 mg, Sugar 5.9 g
PANKO-BREADED PORK PARMIGIANA
Like chicken Parmigiana, but using thin pork cutlets instead! Topped with rich marinara and melted mozzarella, these crispy Parmesan-crusted pork chops will rival the famous chicken dish that everybody loves! If you like yours with extra sauce, double the marinara.
Provided by France C
Categories Baked Pork Chops
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
- Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
- Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
- Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
- Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 22.8 g, Cholesterol 158.8 mg, Fat 24 g, Fiber 2.3 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 559.9 mg, Sugar 6.1 g
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