Pork Chop Marinade

A Great Pork Chop Marinade

 Prep: 5 minutes  mins  Cook: 10 minutes  mins  Total: 15 minutes

This marinade will make any pork chops or steak extra juicy as well as infusing it with great savoury flavour and a touch of sweet. Soy sauce is the secret ingredient – it does not taste the least bit “Asiany” or soy saucey. MINIMUM MARINADE TIME: 1 hr+ for thin chops, 3 hrs+ for thick. 

Ingredients

• 4 bone in pork chops, 2 cm / 4/5″ thick about 280g/9 oz each (Note 1)

• 1 tbsp oil

Marinade:

• 1/3 cup (85 ml) soy sauce (light or all purpose, not dark)

• 2 tbsp brown sugar

• 2 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 2 garlic cloves , minced

• ¼ tsp black pepper

Instructions

1. Place Marinade ingredients in a ziplock bag. Massage to combine.

2. Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)

3. Take the chops out of the fridge 20 minutes before cooking.

4. Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).

5. Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust

6. Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.

Recipe Notes:

1. Chops: I used thick, bone in pork chops that were just under 2.5cm / 1″ thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork – chops, steaks, even tenderloin.

2. Minimum marinade time:

* Thin chops: 1.25 cm/ 1/2″ thick – 1 hr+

* Thick chops 2 cm / 4/5″ thick – 3 hrs+

COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush):

* Thin chops – 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting.

* Thick chops – 4 minutes first side, 3 minutes second side, then 45 seconds on each side.

If your chops are thicker than the Thick Chops, then I’d recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C.

3. Troubleshooting / tips: Once you put the chops on the BBQ, DON’T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it’s not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust!

https://www.recipetineats.com/a-great-marinade-for-pork-chops/#recipe

Best Steak Marinade

Best Steak Marinade in Existence

Prep Time:

 

15 mins

Total Time:

 

15 mins

Servings:

 

8

Yield:

 

1 1/3 cups

Ingredients

• ½ cup olive oil

• ⅓ cup soy sauce

• ⅓ cup fresh lemon juice

• ¼ cup Worcestershire sauce

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• 1 teaspoon dried minced garlic (Optional)

• ¼ teaspoon hot pepper sauce (Optional)

Directions

1. Gather all ingredients.

2. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.

3. Recipe from https://www.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/

Sesame Chicken Kabobs

                                 Sesame Chicken Kabobs

Yield: 6 servings

 

Prep: 2hours hours 30minutes minutes

Cook: 20minutes minutes

Total: 2hours hours 50minutes minutes

Ingredients

• 1/3 cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 10 boneless, skinless chicken tenders, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• sweet soy sauce for serving
• rice for serving (4 C - rice measuring cup)

Instructions

• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately over rice (drizzle rice with sweet soy sauce).

Teriyaki Chicken with Grilled Pineapple

 Teriyaki Chicken with Grilled Pineapple

Ingredients

 

·         2 pounds chicken breast

·         2 tablespoon canola oil

·         2/3 cup sugar

·         1/4 cup low sodium soy sauce

·         1 teaspoon lemon juice

·         1/2 teaspoon garlic powder

·         1/4 teaspoon ground ginger

·         1/3 cup water

·         2 tablespoons cornstarch and 2 tablespoons of water mixed together

Instructions

1.                 In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.

2.                 Add the chicken to grill pan and grill on high for 3-5 minutes on each side. Alternately, cook chicken in skillet until done.

3.                 While the chicken is cooking, Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, 1/3 cup water and bring to a boil on high heat.

4.                 Lower temperature to medium-low and cook for 2-3 minutes.

5.     Add the water/cornstarch mixture then cook over low heat until just thickened.

6.                 Meanwhile, slice pineapple into rings (center can remain). Heat oven to broil or cook over grill (if using oven, line cookie tray with foil and place oven safe cooling rack on top. Layer pineapple on cooling rack). Brush coconut milk over pineapple pieces then sprinkle with brown sugar. Grill or broil until tender and a bit caramelized.

7.                 Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

Grilled Peaches with Vanilla Ice Cream and Cinnamon Drizzle

 

Grilled Peaches with Vanilla Ice Cream and Cinnamon Drizzle

Ingredients

• 4 Ripe Peaches, Cut in Half

• 3 Tbsp. Olive Oil

• 3 Tbsp. Honey

• 1 tsp. Cinnamon

Cinnamon Drizzle Ingredients

• 4Tbsp. Butter, Melted

• 1 Cup Powdered Sugar

• 1 tsp. Vanilla Extract

• ½ tsp. Cinnamon

Instructions

1. Start by preparing your glaze: Mix all ingredients for the glaze in a small bowl and set aside.

2. In a small bowl combine Olive Oil, Honey and Cinnamon

3. Brush Open Halves of Peaches with Cinnamon Honey Mixture

4. Heat Grill to 350-400 Degrees

5. Place Peaches Open Half Down on the Grill and grill for 3-4 minutes

6. Rotate Peaches 90 Degrees and grill another 3-4 minutes

Serve Immediately with Fresh Vanilla Ice Cream and Cinnamon Glaze.

Recipe from https://www.passionforsavings.com/grilled-peaches/

MAPLE ROSEMARY GRILLED CHICKEN

 MAPLE ROSEMARY GRILLED CHICKEN

INGREDIENTS:

·        1/2 cup maple syrup

·        1/4 cup reduced sodium soy sauce

·        3 tablespoons olive oil, divided

·        1 shallot, minced

·        2 tablespoons chopped fresh rosemary (or 2 tsp dried)

·        1 tablespoon freshly squeezed lemon juice

·        1 tablespoon Dijon

·        3 cloves garlic, minced

·        Kosher salt and fresh ground black pepper, to taste

·        4-6 boneless, skinless chicken breasts

 

DIRECTIONS:

1.      In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.

2.     In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

3.      Preheat grill to medium high heat.

4.     Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5.      Serve immediately, garnished with rosemary, if desired.