![]() If you’re planning on grilling your chops, just blot any spots with a paper towel to prevent flare ups from the oil dripping. If you’re going to prepare your chops in a baking dish, you can pour the remaining marinade on top before cooking. I never rinse a marinade off before cooking, but how much you leave on depends on your cooking method. You can also add a few dashes of Worcestershire sauce (make sure it’s gluten free).ĭo you rinse marinade off of pork chops before cooking? Try garlic cloves or garlic powder, fresh herbs, lemon juice or fresh lime juice, white vinegar or apple cider vinegar, balsamic vinegar, or different types of mustard. Flavor. From here, you can play around with the flavor profile of your marinade ingredients. Heat. A dash of heat like cayenne pepper, red pepper flakes, hot sauce, or sriracha. Sweet. Granulated sugar, brown sugar, maple syrup, or honey to balance out the heat from the spice. You need a high smoke point, especially if you plan to grill them. A simple marinade uses an oil base, then additional ingredients to build the flavor or tenderize the meat. I recommend using a combination of these ingredients. What ingredients do you need to make pork chop marinade?įor pork chops (or any cut of pork), I like to have hints of a barbecue flavor in my marinade. Rest the chops after cooking for 3-5 minutes, for the perfect juicy and tender pork chops. This may take more or less time, depending on how thick your pork chops are cut. Bake the marinated pork chops for 18-20 minutes, or until they reach an internal temperature of 145☏. ![]() Place each chop on the baking sheet, leaving room between each one.
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