Marinated Pork Chops

Marinated Pork Chops

Marinated Pork Chops

Pork Loin Recipes – Marinated Pork Loin

Marinated pork chops. Marinated pork loin recipes are simply pork loin allowed to marinade in a solution for a period of time. That simple definition doesn’t begin to cover the tender, juicy loin that results! Marinade is like brine, which is used as a food preservation process, except it also contains a delicate balance of spices and flavorings.

The marinade serves to tenderize and flavor the loin.

The ingredients list for the marinade used in this loin recipe is not complicated and really adds delicious flavor and tenderness to the pork.

It elevates a simple pork loin to an entree suitable for your most honored guests. (Translation: Make your mother-in-law turn green with envy!) Read also: Pork Tenderloin Recipes

Selecting the Loin

Any marinated pork recipe should start with all natural pork. The packer has actually brined pork that is labeled “enhanced”. Brined pork will not absorb the marinade.

If you decide on loin chops packed in the cellophane wrapped Styrofoam trays be sure to check it closely for uniformity of cut. You don’t want chops that have thick and thin areas and you do want all the chops in the package to be the same thickness. read also: Delicious Pork Soup Recipes

When the chops are of equal thickness cooking time will be the same.

For this recipe, you need five chops approximately one inch thick. Personally, I like to select a nice looking pork loin roast and have the butcher cut it into chops.

Marinade Ingredients

1/2 cup ketchup
1/2 cup reduced-sodium chicken broth
2 garlic cloves, minced
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Directions

Combine the ketchup, chicken broth, minced garlic, cider vinegar, brown sugar, Worcestershire sauce, salt, pepper and cayenne pepper in a medium-sized saucepan.

Bring the mixture to a boil and then reduce the heat to a slow simmer and simmer for about 5 minutes. Remove the pan from the heat and allow the marinade to cool.

Remove 2/3 of a cup of the marinade to use for basting the chops while they cook.

Pour the rest of the marinade in a large resealable plastic bag. Place the chops in the bag and seal. Turn several times to coat the chops. Place the bag in the refrigerator and allow the chops to marinade for at least 6 hours. Overnight is even better.

Drain the chops and discard the marinade.

Cooking the Loin Chops

I prefer pork loin recipes that call for grilling over a charcoal fire. However, in a pinch, this recipe does well in the broiler.

If you’re going to broil the chops place them on a broiler pan coated with nonstick cooking spray. Broil about 4 inches from the heat for about 10 minutes per side. Brush often with the reserved marinade.

Don’t overcook your loin chops!

Internal temperature should be about 150 degrees F. The only way to know for sure is with an instant-read thermometer. Allow the cooked chops to rest about 5 minutes before serving.

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