![]() ![]() The meat will continue to carry-over cook, and after a few minutes will reach 145°.Ī good marinade will make all the difference in pork chops. Pork chops should be cooked to an internal temperature of 145° there shouldn’t be any pink left when you cut into it! To guarantee your pork chop doesn’t come out dry, we suggest pulling the meat off the grill at 140° and letting it rest. Let’s start with the latter: The best way to ensure you aren't overcooking your pork chops is to use a meat thermometer. We’ve got two top tips: marinating your pork chops, and making sure you aren’t overcooking. The secret to grilling pork chops (without drying them out). Complete with all of our top tips on grilling to perfection, this recipe might just make pork chops your go-to summer dinner. Our marinade may be simple, but works wonders in packing in the flavor and making our pork chops extra tender. We’ve mastered the secret to juicy, tender pork chops with this honey-soy grilled recipe. ![]() This will give you a classic pork shoulder recipe I know you’ll fall in love with.Had your fair share of overcooked, dry pork chops? Trust us-it doesn’t have to be that way. Make a simple marinade with 5 chopped garlic cloves, 1/2 cup of olive oil, juice from 1 lemon, 1 tablespoon each of salt, pepper and dried oregano and 1/4 cup of chopped fresh cilantro. As the saying goes, if it ain’t broke, then don’t fix it. Garlic and pork shoulder go hand in hand. Can’t lose! Combine 1/4 cup of olive oil with the zest from 2 lemons, 1-1/2 tablespoons of dried thyme, 1 tablespoon of salt and 1 tablespoon of cracked black pepper. This marinade takes those same core ingredients and uses it on pork shoulder. Each of these marinade recipes can be customized with your favorite ingredients. If you’re not a huge fan of pineapple juice, you can swap it for mango. Combine 1 cup of pineapple juice, 1/4 cup of brown sugar, 1/3 cup of soy sauce, 4 crushed garlic cloves and 1/3 cup of olive oil. You’ll be mind-blown by the flavor you get from this pork shoulder. Slather it all over your pork shoulder, and let it sit in the fridge overnight. I know what you’re thinking: What happened to the rules? Where’s the oil? Where’s the citrus? ![]() Rub this all over your pork shoulder, and let it marinate in the fridge overnight as you normally would. More: Slow cooker garlic-citrus pulled pork that checks all the boxes Barbecue marinadeĬombine 1/4 cup of brown sugar with 1 tablespoon each of salt, pepper, paprika, cumin, mustard powder and chipotle chili. Your pork shoulder will be bursting with citrus flavor. Cilantro-lime marinadeįor this Latin-inflected marinade, mix together 1/4 bunch of fresh cilantro leaves, 4 crushed garlic cloves, 1/4 cup of lime juice, 1/2 cup of olive oil, 1 tablespoon of salt, 1 tablespoon of pepper and the zest of 1 lime. This will give you marinade flavor both outside and in. To impart more flavor into my pork shoulder, I make a few incisions all over the meat so the marinade can seep into it. Combine 1/2 cup of soy sauce, 1/3 cup of water, 2 tablespoons of sugar, 2 tablespoons of sesame oil, 1 tablespoon of minced fresh ginger root, 1/4 cup of chopped scallions and salt and pepper, to taste. If you want to try a marinade with some Asian flair, this is the perfect one. No one wants to nosh on mushy meat for dinner. Make sure you don’t marinate for more than 24 hours, though your meat will break down too much and become mushy. Add your pork shoulder, and marinate overnight (if you can). To make an orange juice marinade, in a large pot, combine 1/3 cup of olive oil, 1/4 cup of orange juice, 4 crushed garlic cloves and 1 tablespoon each of salt, pepper and dried oregano leaves. Keep in mind that to make a killer marinade, you’ll need the following: oil or another liquid fat, acid, something salty and/or sweet and aromatics. More: 5 flavorful marinades for grilled chicken ![]() After you experiment and find a marinade you like, feel free to get a little crazy and try it out on chicken… even chops. ![]()
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