Best Pork Loin Chop Marinade Old South African Recipes

MARINATED PORK CHOPS

Marinated Pork Chops image

I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3/4 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 bone-in pork loin chops (1 inch thick and 8 ounces each)

Steps:

In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

BEST PORK CHOP MARINADE

Best Pork Chop Marinade image

This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.

Provided by BethAnne923

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 6h10m

Yield 2

Number Of Ingredients 14

Ingredients

2 large pork chops
¼ cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
½ teaspoon dried parsley flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g

PORK LOIN CHOP MARINADE, OLD SOUTH AFRICAN

Pork Loin Chop Marinade, Old South African image

This is an ancient South African recipe, and as you will notice, was used in the days before refrigeration. Pork loin chops can be hard, and normally I do not like them. This peculiar recipe marinades them into juicy, tangy chops ideal for grilling. You won't be disappointed by the results ...

Provided by Zurie

Categories Pork

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried apricot, loosely thrown in, not pressed into the cup
3 large onions or 4 small onions, sliced into thin rings
2 cups vinegar, which can be 1 cup wine and 1 cup apple cider vinegar
12 well-bruised lemon leaves or 6 slices lemon peel
1 tablespoon fresh mild curry powder
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon turmeric
1 tablespoon spices, such as cardamom, cumin, anise and peppercorns or 1 tablespoon genuine fresh masala

Steps:

Boil the apricots in water until soft. Enough water should be in the pot to allow you to pureé the apricots in a blender when soft.
At the same time, boil the onions in the vinegar until tender.
In the meantime, crush and mix together the spices mentioned, plus the sugar. Exact spices or quantities are not that important.
The apricots cook quickly. Mash or pureé them, add to the boiling onion mixture, then add the spice-sugar mixture.
Cool mixture to room temperature. Do not worry about the extreme sourness of the mixture -- you are not going to eat it!
This is enough to marinate 8 - 12 loin chops, depending on size and thickness. I prefer fairly thick chops.
Use a glass, ceramic or porcelain dish, and ladle some of the mixture into the bottom and spread it all over. If your mixture is very thick, add a little water, but it must be fairly thick and not watery!
Pack in a layer of chops tightly together. Layer over more marinade, and add the rest of the chops. Top with the last of the marinade.
How you do it, will depend on the size of your container and number of chops. Make sure all chops are in contact with the marinade.
Cover with plastic film and keep in the fridge. It's a good idea to turn and re-pack them once, to make sure every bit is marinated.
You can safely marinate them for at least 3 days and up to 7, 8 days in the fridge. They only get better!
To use: Scrape off the marinade with a spatula, and discard. You don't have to scrape them frantically, just get rid of most of the marinade.
It's by far the best to grill them over coals or charcoal. Don't overcook! Only use salt after grilling.