RIESLING-MARINATED PORK CHOPS
DH and I made these pork chops for dinner last night and thought that they were really flavorful. This recipe comes from Williams-Sonoma. The recipe states be sure to use a dry Riesling in this recipe--avoid ones that say Late Harvest as they are the sweetest of them all. We had to cook a bit longer than the time specified. Also, I didn't have any fleur de sel, so I substituted Mediterranean sea salt and I subbed fresh ground black pepper for the 5 pepper blend. Prep time includes hour marinating time.
Provided by Dr. Jenny
Categories < 4 Hours
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the pork chops in a large sealable plastic bag. In a bowl, whisk together 2 Tb olive oil, vinegar, 1/2 cup of wine, 2 Tb fleur de sel, the 1/2 tsp 5-pepper blend, the garlic, and 1 tsp of the rosemary. Pour the marinade into the bag, seal the bag, and refrigerate for 1 hour.
- Meanwhile, in a small saucepan over medium-high heat, bring the remaining 3/4 cup of wine to a boil. Add the apricots, reduce the heat to medium and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Drain the apricots, discarding the wine.
- In a bowl, combine the onions, and remaining 3 Tb olive oil. Season with fleur de sel and 5-pepper blend and stir to coat.
- Preheat an electric indoor grill to "sear" or 450°F Arrange the onions on one side of the grill and cook, turning occasionally, until they are tender and nicely grill-marked, about 25 minutes. Transfer to a bowl. Place the apricots on the other side of the grill and cook, turning once, 1 minute per side.
- Transfer the apricots to a cutting board and, when cool enough to handle, chop roughly. Transfer to the bowl with the onions.
- Remove the pork chops from the marinade. Arrange the chops on the grill and cook, turning once, about 4 minutes per side for medium or until done to your liking. Transfer the chops to a platter, sprinkle with fleur de sel and cover loosely with aluminum foil.
- Add the remaining 1/2 tsp rosemary to the onion-apricot mixture, season with fleur de sel and 5-pepper blend, and stir to combine. Serve the pork chops with the onion-apricot mixture alongside.
Nutrition Facts : Calories 436.4, Fat 25.6, SaturatedFat 6.5, Cholesterol 75, Sodium 2384.7, Carbohydrate 19.4, Fiber 2.2, Sugar 13.5, Protein 23.8
MARINATED PORK CHOPS
I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
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
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
SIMPLE MARINATED GRILLED PORK CHOPS
This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 362 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 695mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 37g protein.
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
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