![]() ![]() Once the oven is preheated, transfer the chops directly from the marinade to the hot skillet and discard the marinade. When you’re ready to cook the chops, add a little bit of oil to a cast iron skillet and set the skillet into the cold oven. Boneless pork chops are often thought of as being less flavorful than bone-in chops but since this marinade keeps the meat juicy and flavorful that’s not something to worry about here. RECIPE NOTE: You can use bone-in pork chops for this recipe as well but boneless chops are simply more convenient and much easier to eat. Marinate for at least 4 hours and up to 10 hours in the fridge. How to use the marinade:Īdd boneless pork chops to a resealable plastic bag, pour in the marinade, then move around until the chops are fully coated. Whisk all ingredients together in a small bowl.Īnother great way to flavor pork is with a spice rub! For some delicious ideas, check out this country style rib rub, this fennel rub for pork chops and this rub for pork belly. You need brown sugar, pepper, thyme, soy sauce, olive oil, orange juice and unseasoned rice vinegar to make the marinade. (That’s why the herb also works great in this apple cider pork tenderloin and in this apricot marinade!) Thyme pairs well with any cut of pork and works particularly well with savory-sweet flavors, like this marinade.Soy sauce adds saltiness and a whole lot of umami. ![]()
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