Making grilled pork chops for dinner. Does anyone here have a favorite pork marinade they'd like to share?
fadeaway, do you ever try dry-rubs? i prefer them to a marinade, especially for grilling since excessive liquid on the grill promotes flar-ups. try mixing salt. pepper, ground cumin, ground coriander, mustard powder, cayenne pepper, paprika and a little bit of coffee. mix it up and coat the chops completely. cook over high heat just to form a bit of a crust then move to a cold spot, cover grill and slow cook until done.
This whole freakin' thread just sounds dirty? Pork marinade Dry rubs BAH HA HA HA!!!! i'm so juvenille
Stubbs has great marinades. They have one for pork that is just a wee bit on the spicy side - delicious.
Get your vegetarian ayyysss outta dis meat eaters thread, ya PETA freak!!!!!!!!!!!!!! Jooossssssss Keeeeeeeeeeeeeddddddddiiiing
I prefer a dry rub or a finishing glaze on pork versus a marinade. Here is a glaze that I have made before. Absolutely awesome. Olive Oil A small onion diced A couple of heads of garlic crushed Two chipotle peppers in adobo sauce Two pints of raspberries 1/2 cup raspberry vinegar 3/4 cup sugar 1 teaspoon of salt In a sauce pan, saute the onion up until it is soft and then add the garlic for a minute. Throw in everything else and bring to a boil. Reduce the heat and let simmer until it has reduced by about half. I think this takes 10-15 minutes. When its done, strain it to make it smooth. Salt and pepper your pork chops and grill. When they have about 5 minutes left on the grill, baste them with your glaze. This **** is so good that it will make you wanna slap yo momma.
I agree about dry rubs. I use berber spice but you can also use a dry jerk rub. Kitchen Bouquet (sp). and anything. Boil garlic cloves if you have them. It takes less than ten minutes and the garlic becomes soft and you can just squeeze it on the meat (apparently inviting another joke from Jeff ). Is coriander the same as cilantro? When I was in london that's what they called in the grocery but it looked and smelled just like cilantro.
hmm... for some asian flavor you could get some sa cha sauce... or maybe some hoisin sauce okay but personally i would use a mix of black bean sauce, and char siu sauce: hmm... ribs... (unbeknownst to many i am actually a master cook)
wait hold on... pork chops not ribs huh?? why was i thinking ribs? maybe because my hunger took over. hm... maybe the char siu isn't the best for pork chops. i'd go with sa cha + black bean, or hoisin + black bean, or just hoisin by itself (although hoisin sauce is best for chicken).
Take a 15.25 oz can of pineapple rings and drain the juice well into a ziplock bag. Reserve the pineapple rings. Add to the juice in the bag: 1/3 cup soy sauce 2 T. honey 2 cloves garlic, minced Place chops in the bag with the marindade and squeeze the air out as you zip it up. Marinate in the fridge overnight. Grill the chops over medium high heat. Grill some pineapple rings as well, and serve the chops with a grilled ring on top.
1 cup olive oil 1/2 cup vinegar soy sauce mint pepper sh!tload of garlic That's my foundation for good pork marinate.
Wow. Some interesting recipes in this thread. I'm definitely copying these into notepad. Thanks, fellas. Tonight I ended up going with lime juice, dill weed and bit of mesquite spice. Nice flavor. The chops were a bit tough, although I guess that has more to do with the cooking method than the marinade.
