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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pork Chops --?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pork Chops --?),it will help you,my kids.

I am grilling pork chops here in a bit (they are thawing still)

Problem is I don%26#039;t know of a good marinade for them. Something besides Italian Dressing. Hubby hates it!

Any ideas?

Thanks in Advance!!!
answer from chineseop.com cooking QA
If you are grilling them soon there probably isn%26#039;t any point in marinating them, they won%26#039;t have time to soak up the flavour. Put a good steak rub on them instead but for next time, equal portions of soya sauce, olive oil and lemon juice make a good marinade.
answer from chineseop.com cooking QA
This is a %26quot;take off%26quot; on an Emeril recipe for pork loin... apple and brandy flavors taste amazing on pork.

Apple-Brandy Grilled Pork Chops

1 cup apple juice
1/4 cup plus 1 tablespoon brandy
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
4 pork chops (preferably boneless)
1/2 cup heavy cream
1 teaspoon Essence, recipe follows

To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 2-4 hours, turning occasionally.

Preheat a grill to medium-low heat (230 degrees to 250 degrees F).

Remove the pork from the marinade and pat dry, and season lightly with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Grill the chops with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.

Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before serving. While the meat is resting cook reduce the marinade on the stovetop by 1/2 then stir in the cream and cook one more minute. Serve sauce on the side or drizzled lightly over the pork.


Emeril%26#039;s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

For something a bit quicker, more %26quot;in the moment%26quot; try

Indonesian Pork Chops

3 tablespoons lime juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons stir-fry sauce
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
4 pork chops

Combine first six ingredients in large ziplock and mix. Then add pork chops to marinade and set in refrigerator for at least an hour (turning once halfway through marinating.)

Discard marinade and grill as usual (in my opinion pork should be cooked to only 145-150 degrees, or medium rare) but at least don%26#039;t overcook them.
answer from chineseop.com cooking QA
pork chop and dressing recipe baked in the oven.
Cook Time: 1 hour, 15 minutes
Ingredients:
6 cups cubed white bread
6 loin pork chops, about 1 inch thick
1 cup chopped onion
1 cup thinly sliced celery
6 tablespoons butter or margarine
1 cup chicken broth or bouillon
1/2 cup whole cranberry sauce or cranberry relish
1 can (4ounces) chopped mushrooms, drained
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried sage, crumbled
1/4 teaspoon pepper
Preparation:
Toast bread on a baking sheet at 350 until golden brown, or about 15 to 20 minutes. Transfer to a large bowl.
Trim fat from chops. Place chops in a skillet sprayed with nonstick cooking spray. Saut slowly, turning once, until browned. Remove from pan and keep warm.

Saut onion and celery in butter until soft in the same skillet; stir in chicken broth and cranberry sauce, mushrooms, salt, thyme, sage, and pepper. Bring mixture to boiling; pour over toasted bread cubes. Toss bread cubes with liquid until moistened evenly. Spoon dressing into a greased 13 x 9 x 2-inch baking pan. Arrange pork chops over the top of dressing; cover pan with aluminum foil. Bake at 350 for 1 hour.


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