Pork

A Great Marinade For Pork Chops

May 17, 2018 | By

 

A Great Marinade For Pork Chops
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15 mins
 
Ingredients
  • 4 bone in pork chops, 2 cm / ⅘" thick about 280g/9 oz each (Note 1)
  • 1 tbsp oil
  • Marinade:
  • ⅓ cup / 85 ml soy sauce (light or all purpose, not dark)
  • 2 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 garlic cloves , minced
  • ¼ tsp black pepper
Instructions
  1. Place Marinade ingredients in a ziplock bag. Massage to combine.
  2. Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)
  3. Take the chops out of the fridge 20 minutes before cooking.
  4. Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).
  5. Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust
  6. Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.
  7. Recipe Notes
  8. I used thick, bone in pork chops that were just under 2.5cm / 1" thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork - chops, steaks, even tenderloin.
  9. Minimum marinade time:
  10. * Thin chops: 1.25 cm/ ½" thick - 1 hr+
  11. * Thick chops 2 cm / ⅘" thick - 3 hrs+
  12. COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush):
  13. * Thin chops - 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting.
  14. * Thick chops - 4 minutes first side, 3 minutes second side, then 45 seconds on each side.
  15. If your chops are thicker than the Thick Chops, then I'd recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C.
  16. Troubleshooting / tips: Once you put the chops on the BBQ, DON'T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it's not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust!
  17. CRISPY POTATO ROSTI recipe (pictured on the side of the chops) - by reader request, here's an abbreviated form of the recipe: 2 large brushed (Sebago) potatoes (US: use russet), peeled and grated using a box grater. Grab handfuls and squeeze out excess liquid or do this using a dish towel (clean!). Place in bowl, sprinkle generously with salt and pepper. Melt 1 tbsp butter + 1½ tbsp oil (I use olive) in a large skillet over medium high heat. Add dollops of potato, spread into pancake shape about 12 cm / 4.5" wide, 0.75 cm / ¼" thick. Press down to compact into rosti, cook for 3 minutes or until deep golden brown. Flip and repeat. Drain on paper towels, repeat with remaining potato, should make 8.

Honey Grilled Pork Loin

July 6, 2017 | By
Honey Grilled Pork Loin
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 (3 lb) boneless pork loin roast
  • 2⁄3 cup soy sauce
  • 1 teaspoon ground ginger
  • 3 garlic cloves, crushed
  • 1⁄4 cup packed brown sugar
  • 1⁄3 cup honey
  • 1 1⁄2 tablespoons sesame oil
  • cooking spray
Instructions
  1. Trim fat, butterfly roast by cutting lengthwise to ½ inch of other side.
  2. Place in dish or large zip-loc.
  3. Combine soy sauce, ginger, and garlic, pour over roast.
  4. Refrigerate 3 hours or more.
  5. turning occasionally.
  6. Remove roast, discard marinade.
  7. Combine brown sugar, honey and sesame oil in a saucepan.
  8. Cook over low heat until sugar dissolves.
  9. Coat grill rack with cooking spray.
  10. Place roast over medium hot coals (350-400°F).
  11. Brush with mixture.
  12. Cook 20-25 minutes or until meat thermometer reaches 160°F.
  13. Baste frequently.
 

Grilled Maple Honey Glazed Pork Chops

June 22, 2017 | By
Grilled Maple Honey Glazed Pork Chops
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4, Boneless Pork Chops (3/4 in. thick)
  • ¾ cup Real Maple Syrup
  • ¼ cup Honey
  • 2 tbsp. Ketchup
  • 2 tbsp. Spicy Brown Mustard
  • 2 tbsp. Dark Brown Sugar
  • 1 tsp. Worcestershire
  • Kosher Salt
  • Black Pepper
Instructions
  1. Preheat your grill to medium-medium high. (or preheat your oven to 350 degrees)
  2. In a sauce pan combine the maple syrup, honey, ketchup, mustard, brown sugar and Worcestershire sauce. Stir and bring to a boil, stirring often. Remove and pour four tablespoons {I eyeball it} into a small bowl and the rest into a large bowl for basting.
  3. Season the chops on both sides with salt and pepper.
  4. Lay the chops out on your preheated grill and cook for 7-8 minutes. Flip and repeat for 7-8 minutes more.
  5. Grab the glaze, saving the four tablespoons of glaze for later, and brush it all over the pork chops, flip and repeat for 8-10 minutes more until the chops are fully cooked.
  6. Once fully cooked, remove the pork chops from the grill to a plate and let the pork chops rest for 5-10 minutes.
  7. Drizzle the remaining four tablespoons of maple honey glaze over top of the chops before serving.
  8. Enjoy!
  9. *OVEN METHOD* Preheat your oven to 350 degrees. Lightly spray a rimmed sheet pan or rub with a little olive oil.
  10. Follow the above steps for the glaze and season the pork with salt and pepper.
  11. Baste the pork with the glaze and bake for 30 minutes, brushing both sides of the pork every 10 minutes with the glaze.