Substitute honey or brown sugar for the maple syrup.Use balsamic vinegar to replace the lemon and soy sauce (or apple cider vinegar instead of the lemon).Just make sure to adjust the cooking time according to the thickness of the meat for any option. You can also use boneless pork chops or even pork tenderloin. You can, of course, buy thicker ones if you like. 5 chops will be about 1.5-1.75 pounds/680-790 grams – a good amount for 4 people. Pork chop options: I use bone-in chops (loin or rib chops) that are about 1/2-3/4 inch/1.3-1.9 cm.Or microwave them, covered, on medium for 2 minutes. To reheat pork chops, place them, covered, in a moderate oven (350F/177C) for about 10 minutes.Properly stored, grilled pork chops can remain safe to eat in the freezer for about 2 to 3 months. Freezing cooked pork chops is a great way to meal prep.Store the cooked chops in the refrigerator in an airtight container or covered tightly with plastic wrap for up to 3 days.You can cut the marinating time to an hour (for thinner chops) if you marinate the chops at room temperature.You can then have dinner on the table in under 30 minutes including a side or two. When I have no time to marinate, I smear on Dijon mustard, drizzle some olive oil and sprinkle with chopped herbs, then salt and pepper the chops generously.Very important to redistribute the juices for moist chops. Rest them: Allow the grilled pork chops to rest for a few minutes after cooking.Use tongs, NOT a fork, to avoid piercing the meat and spilling out the juices. Resist over-flipping: Constantly flipping the pork chops on the grill cause moisture to escape, resulting in tough dry pork chops.Remove them at 140F/60C as the temp will rise to temperature with resting. The National Pork Board recommends cooking pork to an internal temperature of 145☏ (63☌), followed by a 5-minute rest. Invest in a meat thermometer: To avoid overcooking and ensure safe consumption, use an instant-read thermometer to check the internal temperature of the pork chops.Mix well and ensure that the pork chops are coated with the marinade. Oil the grill grates: Prevent sticking by oiling the grill grates with a brush, oil spray or oil-soaked paper towel before placing the pork chops on the grill. Combine the pork chop and marinade ingredients.Start with a preheated grill: Make sure your grill is preheated to medium-high heat before you start grilling the chops.This helps give the pork chops those beautiful grill marks and helps them to brown. Pat dry before grilling: Before grilling, pat the pork chops dry with paper towels.
#A marinade for pork chops full
Once you have a full belly, it will be time to start planning your New Year’s Resolutions. Serve the pork with black-eyed peas for luck, greens for wealth (cabbage, collard greens, or turnip greens) and a big slice of cornbread topped with real butter.ĭrizzle a little Jimmy’s Sauce on your greens to amp up the flavor. Place in the refrigerator to marinate for about 2 hours. In a large mixing bowl, combine the brown sugar, black pepper, olive oil and Jimmy’s sauce. If the pork chops are only 1 inch thick, you’ll only need to cook them for 15-20 minutes. Roast in the oven for 20-25 minutes, for 2 inch thick pork chops. Remove the pork chops from the marinade and place in an oven-safe casserole dish. Place pork chops in a baking dish or resalable plastic bag. Prepare the marinade and marinate the pork chops for at least 1 hour. Drizzle a little Jimmy’s Sauce on your greens to amp up the flavor. Serve the pork with black-eyed peas for luck, greens for wealth (cabbage, collard greens, or turnip greens) and a big slice of cornbread topped with real butter. According to Southern tradition, the pork stands for prosperity. This is a great recipe to use if you want to make a Traditional Southern New Year’s Day meal to bring you and your family good luck in the New Year. Allow meat to cool for 5-10 minutes prior to serving. Bake for 15 minutes or until the internal temperature reaches 145°. Transfer the pork chops to an oven safe baking dish. This really helps to seal in the moisture and flavor. Brown each side of the pork chops over high heat in a frying pan (skillet) about 2 minutes on each side. 145 degrees F (63 degrees C) for medium rare, and 160 degrees F (71 degrees C) for medium, as read by a digital meat thermometer. Cook the pork chops over medium heat for 4-5 minutes per side, or until the meat reaches your desired level of doneness. Place pork chops in a baking dish or resalable plastic bag. Transfer the marinated pork chops to your oiled and heated grill, discard the remaining marinade. Need a fantastic recipe for marinating pork chops? Here is our favorite one.
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