I’m making pork chops tonight, but I can’t figure out what to do with them.
I want to marinate them in something or other for about 30 minutes to an hour, cook them somehow (haven’t decided that yet), and make a complimentary sauce while it’s cooking. I’d kinda like to stay away from apples/applesauce this time.
Any suggestions?
(I’m serving them with fresh green beans and rosemary roasted potatoes, if that helps.)
Olive oil, lemon juice, and garlic?
I make a marinade out of hoisin sauce, soy sauce, honey, pepper oil, garlic and a little brown sugar that works quite well on pork chops.
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tblspns honey
1 tblspn hot pepper oil (you can use olive oil if you want them milder)
1 clove garlic, crushed and finely diced
1 tblspn brown sugar
I usually add 1/4 cup bourbon to the sauce, but you can sub water if you must. Mix together in a saucepan and simmer for 5 minutes to combine. Cool. Pour over pork chops in plastic bag and marinate 3 hours.
I like to glaze them in something a little sweet, like a jalapeno jelly or apricot preserves mixed with thyme and a little vinegar.
You could do what I just posted in this thread. I brined the pork chops for about 1 hour in salt/molasses and water. I grilled them and about a minute before I took them off I brushed on a rum BBQ sauce I made while the chops brined. Very tasty!
Sweat 1 small minced onion in 1T of oil. Add 2 minced cloved of garlic and 2t grated ginger and stir until fragrant. Add 1C rum, 1C ketchup, 1/2C molasses, 1/2C red wine vinegar, 1/4C dark brown sugar, 1T allspice, pinch of mace, pinch of cayenne and fresh ground black pepper. Simmer for 20-30 mins.
Pretty sweet, but very good!
This sounds crazy, but just try it once!
Get yourself a couple bottles of a good spicy root beer. Marinade the pork chops in it for as long as you feel is necessary, then fry them up in a skillet. Remove the chops, and dump in the root beer marinade, stir up all the good brown bits from the bottom of the pan and reduce it to the consistency of a thin syrup. Toss the chops back in the pan to get a nice root beer glaze and serve.
Crazy like a really delicious fox! I need to try that.
This might not be what you’re going for, but it worked for me.
I fried up some lamb chops in olive oil, then set them aside to rest. A little wine deglazed the pan, then I put in a spoonful of mint jelly, a bay leaf, and some seasoning. Reduced it a bit, an voila, excellent glaze.
Good suggestions, y’all! Thanks!
All these sound reallllllly good…
Keep 'em coming! I’m only gonna use one tonight (so far, silenus, I think it’s yours), but I’m totally coming back to this thread next time I make them, too.
Mooch, that sounds awesome. My dinner guest doesn’t really like BBQ sauce, but I think I’ll come back to this one. What do you mean by “brine”, though? And what proportions of salt/molasses/water do you use?
I’m very intrigued by your root beer recipe, August, but I’m a little scared… also, I don’t have the slightest clue how to “reduce” something.
A local supermarket chain, Hannafords, has this sauce called Red Apple Grilling Sauce. It’s tomato based with an apple flavor - and it’s great on pork.
“Reduce” in this sense just means “boil down.” Pour the root beer marinade into the pan and stir over low heat, scraping up all of the BCBs. Continue to boil until the sauce is reduced in volume by about 1/3 to 1/2. Pour over chops and dig in.
I like to add orange juice to the pan after the chops have cooked. Reduce it to sauce consistency and then whisk in some good strong mustard.
Mojo sauce. Hang on - I’ll find the recipe.
ETA: Here it is.
Thus thickening it and concentrating the flavors.
Here’s a little article about brining pork. I used 1/2C salt, 1/2C molasses and mixed them in a gallon sized Ziploc bag with water and then added the pork. You could use table sugar instead. The brine helps to season the meat and keep it moist during cooking. Make sure you pat the chops dry after they come out of the brine.
Good luck!
mmmmm… I’m so hungry now…
Thanks for explaining the reducing. I think I’ve done that before and just didn’t know what it was called. How long does it usually take?
Beadalin, I forgot to ask you what kind of vinegar you use.
and cher3, what kind of mustard do you consider strong? Or what kind do you recommend? 'Cause that sounds yummy.
Jerk!
Well, it’s good on dead chicken, but I donno about pig.
It totally depends on the pan, what the liquid is, how much of it there is, and how hot it is to start. Honestly, anywhere from 1 to 30 minutes. But figure on maybe 10.
I like jerking my cock as much as the next guy.
You really didn’t need to read that in a culinary thread, I know.
I usually use Dijon–whatever brand I happen to have on hand.