![]() ![]() Add a little splash of Worcestershire sauce.Substitute honey or brown sugar for the maple syrup.Use balsamic vinegar to replace the lemon and soy sauce (or apple cider vinegar instead of the lemon).Just make sure to adjust the cooking time according to the thickness of the meat for any option. You can also use boneless pork chops or even pork tenderloin. You can, of course, buy thicker ones if you like. 5 chops will be about 1.5-1.75 pounds/680-790 grams – a good amount for 4 people. Pork chop options: I use bone-in chops (loin or rib chops) that are about 1/2-3/4 inch/1.3-1.9 cm.Or microwave them, covered, on medium for 2 minutes. To reheat pork chops, place them, covered, in a moderate oven (350F/177C) for about 10 minutes.To cook in the oven- preheat oven to 375°. Preheat grill and grill pork chops - 3-4 minutes per side or until cooked through to 145°. Seal bag or cover bowl and refrigerate for 1-2 hours or overnight. Place pork chops in a plastic zip top bag or shallow bowl. Properly stored, grilled pork chops can remain safe to eat in the freezer for about 2 to 3 months. Dip pork chops in marinade, coating both sides. Freezing cooked pork chops is a great way to meal prep.Store the cooked chops in the refrigerator in an airtight container or covered tightly with plastic wrap for up to 3 days.You can cut the marinating time to an hour (for thinner chops) if you marinate the chops at room temperature.You can then have dinner on the table in under 30 minutes including a side or two. When I have no time to marinate, I smear on Dijon mustard, drizzle some olive oil and sprinkle with chopped herbs, then salt and pepper the chops generously. ![]() Very important to redistribute the juices for moist chops.
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