Grilled Zucchini with Goat Cheese and Pine Nuts.No way! Infuse the love! Use bone-in or boneless pork chops, try it on pork tenderloin, or cut pork into 1-inch chunks and skewer like souvlaki. This marinade doesn’t have to be limited only to pork chops. But don’t chance anything if you’re unsure. Although, I have found the longer I can marinate it, in my opinion the better it tastes. Pork has a shelf life of 2-3 days and marinating doesn’t extend it’s expiration date. Add it to a small saucepan and bring to a boil for a minute or two to cook out any bacteria before using. Since this is an oil-based marinade, you can cook it after its mingled with the pork and use as a baste. What to Do With Leftover Marinadeĭiscard this leftover marinade or boil it before using as a baste. Add another 5 minutes resting time for the juices to set in the meat. How Long Do You Cook Pork ChopsĪccording to recent changes in the USDA guidelines, it is safe to eat pork cooked medium rare. Cook the pork chops to an internal temperature of 140☏ and still barely pink inside, then rest for about 5 minutes for the residual heat will continue to cook and raise the internal temperature.įor 1-inch thick boneless pork chops, cook for 8-12 minutes over direct heat turning every 3-4 minutes or until well grill marked with the lid closed. If you don’t have an outdoor grill, use a grill pan on the stove. Hot grill grates ensure food doesn’t stick, and with lean pork chops, the sticking factor can be higher. The pork chop grill temp should be between 350° to 450☏. Whether grilling with gas or over charcoal, make sure your grill grates are hot. Depending on how thick the cut, the pork chop grill time will be anywhere from 5 to 15 minutes. Pork chops cook relatively quickly on the grill. Sometimes they sit in the fridge for 2-3 days as long as the pork is marinated well before its expiration date. I marinate the pork in a glass baking dish or gallon freezer bag for at least two hours but preferably overnight. The metal can react with the acid so always use glass or take the easy route and place pork chops and marinade in a freezer bag. Never marinade meat in a metal container. You don’t have to go crazy but it does help it infuse. I use a dinner fork to poke a few holes in the meat for the mariade to seep into. Kosher salt is a classic tenderizer and keeps the meat juicy. The oil is a good quality olive oil, with dried oregano, rosemary and garlic, and freshly ground black pepper rounding out the flavor builders. 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. 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.
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