Marinade for Pork Chops

xzanti

I'm cooking dinner for a few friends this weekend.. we have a load of pork chops in the freezer so I'm thinking this will be a good opportunity to use them up.

Just looking for a nice marinade for them, I don't mind making it myself if anyone wants to donate a recipe but is there one I can just buy in the supermarket?

Any other tips greatly welcomed

cheers

Miaireland

Not a marinade but I have done this a few times and it is lovely

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Ingredients

• 4 large pork loin chops, trimmed of excess fat
• 50 g butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leave
• 350 g mushrooms, roughly chopped
• 1 large lemon, juice of
• 1 1/2 tablespoons plain flour
• salt
• pepper
• 200 ml creme fraiche

Directions

1. 1
   
   Preheat oven to 180C (350F).
2. 2
   
   Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
3. 3
   
   In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
4. 4
   
   Transfer cooked chops to the foil lined baking tin.
5. 5
   
   Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
6. 6
   
   Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
7. 7
   
   Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
8. 8
   
   Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
9. 9
   
   Spoon this mushroom mixture evenly over the pork chops.
10. 10
    
    Sprinkle LIGHTLY with a little more salt and pepper.
11. 11
    
    Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
12. 12
    
    Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
13. 13
    
    Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
14. 14
    
    Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
15. 15
    
    Serve with simple side dishes as this is a rich meal.

xzanti

Wow thanks a mil for that Miaireland

Dizzyblonde

I marinade my chops in

Soy sauce
A little olive or sunflower oil
Wholegrain mustard
Crushed garlic
Honey
You can add chilli if you want it spicy.

Put all the chops and the marinade in a roasting tin lined with baking parchment and roast for 25-30 minutes.

xzanti

How much of each would you use Dizzyblonde? I'll probably be doing around 8 or 9 chops but they're quite small.. cheers

Dizzyblonde

xzanti wrote: »

How much of each would you use Dizzyblonde? I'll probably be doing around 8 or 9 chops but they're quite small.. cheers

I'd say for that amount of chops:

3 tablespoons of soy sauce
1 tablespoon of oil
A tablespoon of wholegrain mustard
3 fat cloves of garlic, crushed
2-3 tablespoons of honey, enough to make it slightly thick
A sliced red chilli
Sometimes I throw in a thinly sliced onion too

It's a delicious marinade, but don't forget to line the tin with parchment or it'll be hard to wash because of the stickiness.

The Black Oil

Pretty much the same as DB, can't go wrong with her version.

Minder

For a Spanish themed night, I'd bash a couple of tablespoons of fennel seeds in a pestle & mortar and add a couple of cloves of garlic. Rub the garlic & fennel seed mixture into the pork chops with a little olive oil about an hour before grilling them. Season them with pepper and sea salt just before cooking them. Patatas bravas with the red sauce flavoured with smoked paprika and a couple of salads would complete the table.

Dinkie

My storecupboard marinade - I use this when I havn't bothered shopping (I always have chops in the freezer) as I keep all this in the cupboard.

Green pesto
Lemon Juice
Olive Oil
Garlic
Salt and Pepper

Whack everything together for a few hours (don't forget to prick the chops to allow the flavour to go through). I don't have quantities - just add enough to coat the chops.

Heat the oven to about 180 celcius

Put the chops in for about 15 mins

Serve with mashed potatoes