Mahogany Pork Chops Recipes
MAHOGANY PORK CHOPS
These are the best pork chops. My family just loves them. The best part is, the marinade only has 2 ingredients. They are great from the skillet, oven, or off the grill. I like to make these with extra-virgin olive oil, but not needed.
Provided by diane
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Mix teriyaki sauce and molasses in a bowl until well combined and place pork chops in the mixture; turn chops to coat with marinade. Allow to stand at least 30 minutes (longer for better flavor).
- Spray a skillet with cooking spray and place over medium heat. Cook the pork chops until the juices run clear and the chops are browned and no longer pink inside, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 172.1 calories, Carbohydrate 3.5 g, Cholesterol 65 mg, Fat 5.6 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 273.8 mg, Sugar 2.8 g
MAHOGANY PORK CHOPS
I found this recipe on the "Other White Meat" website. It's very quick and easy, and is one of our family's favorites. I serve it with rice and broccoli.
Provided by TasteTester
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Season the pork chops with salt and pepper. Mix together the 6 tablespoons teriyaki sauce and the 2 tablespoons molasses.
- Grill the chops over medium-hot coals for 4-6 minutes per side, depending on the thickness of the chops, turning once and basting with teriyaki sauce and molasses mixture several times.
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1/5 Category Pan-Fry & SkilletCuisine AmericanTotal Time 55 mins
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1/5 Category Pan-Fry & SkilletCuisine AmericanTotal Time 55 mins
- Mix the teriyaki sauce and molasses in a bowl until well combined, then place pork chops in the mixture. Turn the chops to coat with marinade.
- Cook the pork chops for about 10 minutes per side, until the juices run clear and the chops are browned and no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a chop should read 160 degrees F.
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I've never cooked with meat other than chicken, so this was a nice, easy, simple-looking option for me to ease in on. It turned out exactly as easy and simple as it looked, and came out pretty darn good too! The marinade only made enough for me to coat the three chops I had, so I might increase the amount next time, but the proportion was lovely.
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