![]() ![]() For this marinade, the acid comes lemon juice and zest. Marinades require three things: Acid, oil and flavorings. Freshly ground black pepper-Or use crushed peppercorns or a healthy pinch of crushed red pepper flakes instead.Kosher salt-The salt tenderizes the pork so don’t skimp.Before adding, crush dried or fresh rosemary between your fingers to release its oils for more flavor Dried rosemary-Same philosophy as dried oregano.If using fresh, chop it or smash it and double the amount Dried oregano-Dried oregano imparts more flavor for half the amount of fresh herbs.Garlic-Choose plump cloves to infuse the best flavor.Use the zest of one lemon and the juice of three for this recipe. Lemon-I like Meyer lemons best because they’re extra juicy and a little sweeter than regular lemons.This marinade is excellent with pork tenderloin or boneless pork chops too. Pork chops-My husband and I like thick-cut, bone-in pork chops where the bone lends extra flavor.Mediterranean Pork Chop Marinade Ingredients Marinate the pork for up to two hours in the fridge, or let it sit for 2-3 days before grilling because the longer it sits the better the flavor gets. The Mediterranean-flavored marinade of olive oil, lemon juice, garlic, dried oregano, and rosemary with kosher salt and pepper takes mere minutes to make. The recipe is a riff on my Pork Souvlaki recipe and Greek Chicken Marinade, and follows the cooking technique in my Best Juicy Grilled Pork Chops. Even if you don’t have a grill it’s the one to use. This pork chop marinade makes tender, juicy, and delicious grilled pork chops every time. I’m just happy to follow his lead on this grilling ride. And when they’re marinated in this quick and flavorful marinade recipe, who could blame him? Not me. Next to a ribeye steak, it’s his favorite protein. If my husband had his druthers, we’d be eating bone-in pork chops every single night of the week. Storing leftovers: Place leftover pork chops in an airtight container and place in the fridge for up to 2 days.This Mediterranean-inspired pork chop marinade with lemon, garlic, oregano, and rosemary adds a tangy flavor to tender and moist bone-in or boneless grilled pork chops.(You’re not really saving much time here and adding an extra step!) To reheat, place them (in the bag) in the the water bath at 130F/54.4C for about 45 minutes to an hour. You can also sous vide the chops, cool them down quickly in ice water bath for 10 minutes, then store them in the fridge for a day or two. Chops: You have about an hour leeway for the cooking time which gives you some flexibility.You can also marinate the pork chops for several hours or a day ahead. Marinade: The marinade can be made a day or two ahead.Pan sear the pork chops for a minute on each side, glazing at the end so it doesn’t burn. Pan fry: Heat a cast iron skillet to medium-high heat with a dash of vegetable or avocado oil (use an oil with a high smoke point).Don’t cook too long or the chops will get dry. Broil for a minute or so on each side until glaze is bubbly and some char marks begin to appear. Place chops on grate set over foil lined pan. Broil: Heat broiler, placing oven grate to 6 inches from top of oven.This temp creates medium temperature pork chop with little to no pink. Medium: My go-to temp for pork chops is 142F/61C.Medium-rare, set temperature to 139-140F/59.4-60C (juicy and pink).Recipe for Vegetarian Fish Sauce using mushrooms by Cook’s Illustrated.Recipe for Vegan Fish Sauce from Food52.Soy sauce (it won’t have the same depth of taste though).Worcestershire sauce (note this has anchovies in it).Alternatives to Fish Sauce: If you can’t eat fish sauce for dietary reasons or don’t like it, here are some alternatives:.Boneless chops will work fine for this recipe as well – 2 pounds will be plenty. Rib chops are my favorite, but loin chops are good too. Pork chops to buy: I always prefer bone-in chops because they are more flavorful and juicy. ![]()
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