BEST PORK CHOP MARINADE
This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Provided by BethAnne923
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h10m
Yield 2
Number Of Ingredients 14
Steps:
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g
EVERYTHING BUT THE KITCHEN SINK PIZZA
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F.
- Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
- On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
- Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
- Place the pizza in the oven and cook until the edges are just golden to dark brown,
- 10 to 12 minutes.
- Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.
BUTTERMILK-BRINED PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley.
- For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator.
- Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs.
- Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs.
- Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt.
- Serve the chops with the slaw and mustard.
EVERYTHING BUT THE KITCHEN SINK
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
- Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.
Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams
SWEET TEA-MARINATED PORK CHOP SANDWICH
Steps:
- Working one at a time, put the pork chops between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a 1/4 inch thickness. Combine the pork chops and sweet tea in a container, cover and refrigerate at least 6 hours or overnight.
- Pour enough oil into a large, heavy skillet to come 1 inch up the sides (or use a deep fryer). Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F.
- Meanwhile, combine the flour, pepper, seasoning salt and garlic in a shallow bowl or plate and mix to blend well. Pour the milk into a shallow bowl. Remove the pork chops from the tea; discard the tea. Dip the pork in the milk, then dredge in the seasoned flour to coat thoroughly. Fry until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- Place the pork chops on the heels of the hamburger buns and top each with tomato, onion and lettuce. Cover with the top half of the buns and serve with the desired condiments.
EVERYTHING AND THE KITCHEN SINK PORK CHOP MARINADE
Make and share this Everything and the Kitchen Sink Pork Chop Marinade recipe from Food.com.
Provided by LeahBurgoon
Categories Weeknight
Time 5m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Mix all ingredients together.
- Add pork chops.
- Marinade at least four hours.
- Bake, grill, or pan fry pork chops.
Nutrition Facts : Calories 1804.3, Fat 109.7, SaturatedFat 15.2, Sodium 10428.6, Carbohydrate 200.4, Fiber 14.2, Sugar 157.4, Protein 19.8
AMAZING PORK CHOP OR CHICKEN MARINADE
This recipe came from my sister-in-law Denise who is an awesome cook, mother and wife! Originally we were using it only for pork but last night I had boneless, skinless chicken breasts thawed and thought, "why not?" The brown sugar flavor really came through with the chicken. I'm guessing it would also be great with venison. I often double the marinade for plenty to boil and pour over the grilled meat.
Provided by bes1111
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Marinade 4 Pork Chops or 3-4 Boneless, skinless chicken breasts for 1-2 hours, then grill.
- Boil any leftover marinade for at least 5 minutes and pour over grilled meat.
Nutrition Facts : Calories 116, Fat 6.9, SaturatedFat 0.9, Sodium 2014.5, Carbohydrate 10.6, Fiber 0.6, Sugar 7.4, Protein 4.2
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
- Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
- Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g
EVERYTHING BUT THE KITCHEN SINK COOKIES
Make and share this Everything but the Kitchen Sink Cookies recipe from Food.com.
Provided by LizCl
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 16
Steps:
- Sift together dry ingredients; set aside.
- In a large bowl, cream together butter, and sugars until smooth.
- Beat in the eggs, one at a time, then stir in milk and vanilla.
- Gradually mix in the sifted ingredients until well blended.
- Using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and nuts.
- Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
- Flatten slightly.
- Bake at 350 degrees for 8 to 10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Slightly under baking these cookies yields wonderfully chewy cookies.
- .
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