Best Cecina Enchilada Adobo Marinated Pork Cutlets Recipes

EASY MARINATED PORK CHOPS RECIPE

Easy Marinated Pork Chops Recipe image

Looking for the juiciest pork chop marinade recipe? This is it! Simple ingredients come together to make flavorful pork chops that everyone will love.

Provided by Camille Beckstrand

Time 6h15m

Number Of Ingredients 10

Ingredients

¾ cup vegetable oil
⅓ cup reduced sodium soy sauce
¼ cup apple cider vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 Tablespoon Dijon Mustard
salt and pepper, to taste
1 teaspoon dried parsley
1 teaspoon minced garlic
6 pork chops ((about ¾" thick))

Steps:

In a gallon-sized resealable bag, combine oil, soy sauce, vinegar, Worcestershire sauce, lemon juice, Dijon, salt, pepper, parsley and garlic.
Add pork to bag and let pork marinate for at least 6 hours (or overnight - the longer it marinates, the more tender and flavorful your pork chops will be).
Remove pork from bag and discard marinade.
Preheat grill to medium heat (or grill pan on a stove top) and grill pork chops for 5-7 minutes on each side or until internal temperature reaches 165 degrees F.

Nutrition Facts : Calories 460 kcal, Carbohydrate 3 g, Protein 30 g, Fat 37 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 90 mg, Sodium 621 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CECINA ENCHILADA (ADOBO MARINATED PORK CUTLETS)

Cecina Enchilada (Adobo Marinated Pork Cutlets) image

Provided by Sergio Remolina

Categories Pork Marinate Dinner Spice Grill Grill/Barbecue Chile Pepper Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

4 ounces dried ancho chiles
2 whole cloves
2 whole allspice berries
1/2 tablespoon whole cumin seed
1/2 tablespoon dried Mexican oregano
1 teaspoon fresh thyme leaves
1 teaspoon ground cinnamon
1 ounce white vinegar
3 cloves roasted garlic
Kosher salt
4 (8-ounce) pork cutlets, pounded to 1/4 inch thick
For serving:
Lime wedges
Crema fresca
Sliced avocado
Salsa
Tortillas

Steps:

Clean, seed, and dry-roast chiles on a comal or in cast-iron skillet over medium heat until they are fragrant and slightly toasted, being careful not to burn them. Transfer to a small bowl of hot water and soak until softened, 30 minutes.
On a comal or in a cast-iron skillet over moderate heat, dry-roast the cloves, allspice, cumin, oregano, thyme, and cinnamon, being careful not to burn them.
In a blender, combine the chiles with the roasted spices. Add the vinegar and roasted garlic, and process until smooth, adding water as needed. Season to taste with salt.
Marinate the pork cutlets in the chile paste for at least 8 hours.
Grill the pork cutlets and serve immediately with lime, crema fresca, sliced avocado, salsa, and tortillas.