How do you marinate your pork chops?

Question

I'm a fan of garlic, oil, rosemary and adobo lol

Answer 1

That sounds great-  I find that brining chops really makes them tender and juicy, and you could use whatever seasonings you prefer- like leave out the cloves and cinnamon and add rosemary, and adobo if you like!

Brined Pork Chops

Ingredients:

8 cups water

1/4 cup coarse salt

3 tablespoons sugar

3 bay leaves

2 cloves

1 cinnamon stick

2 teaspoons black peppercorns

1 garlic clove, smashed

4 loin pork chops (each about 1 1/2 inches thick)

1/4 cup olive oil or vegetable oil

Directions:

1. Mix together the water, coarse salt, and sugar in a large pot. Bring to a boil over high heat. Add the bay leaves, cloves, cinnamon stick, peppercorns, and garlic. Simmer for 5 minutes. Remove from heat and let cool.

2. When mixture is at room temperature, strain it over the pork chops (they must be completely immersed in the brine). Marinate chops in the refrigerator for at least 8 hours and up to 12 hours.

3. When ready to cook, remove chops from brine and dry them with a towel. Place oil in a heavy sauté pan that's large enough to hold the chops in a single layer without crowding; place the pan over moderate heat. Add the chops. After a minute or so, using tongs, shift them slightly in the pan to make sure they're not sticking. Cook until well browned on the first side, about 8 minutes. Turn over and brown on the other side. Cook further, turning occasionally, until the chops reach an internal temperature of 137°F. Remove from pan, season, and serve immediately.

Answer 2

soy sauce & orange juice

Answer 3

marinade it in Olive Oil, Teriyaki, Red wine, Fresh Garlic(minced), and any Herbs you choose to put in there.

Answer 4

Hoisin Sauce, sweet soy sauce, shot of sake or mirin, some regular soy sauce, chopped up scallions,  and some shredded ginger (just a pinch).

Cook and serve over white rice or over some good lo mein or an asian noodle dish.

Answer 5

I used to perform in a French Vietnamese fusion restaurant and the chef shared his recipe with me...

4 double cut, center cut pork chops

2 tablespoons coarse dijon mustard

1/4 cup soy sauce

1/4 cup dry sherry

2 tablespoons dark brown sugar

2 green onions finely minced

2 garlic cloves, finely minced

1 teaspoon fresh minced ginger

1/4 teaspoon red pepper flakes

1 tablespoon toasted sesame oil

Tenderize the chops with a multi-pin tenderizer (this is really more to accelerate the penetration of the marinade) Marinate a minimum of 2 hours or overnight if you like strong flavours and grill until the chops are just pink inside.