Friday, December 20, 2013

The Marinade: Bone in Pork Chops Marinated in Red Wine, Balsamic &Garlic

I realized that sometimes it may sound like I have multiple personalities, making their appearances when I use the "we" reference. So, let me introduce you to Steven, the other half of the "We" typically. We're going steady. He is my sweetheart, my guy, my beau. ::Swoon:: It's actually our anniversary week, what better time to introduce him? I say our "anniversary week" because when we first met, we spent day after day together and really couldn't decide what day was the official day. The first meal I made for him was Shrimp Scampi and Grilled Filet Mignon. I know, I was laying it on thick...it worked, apparently and here we are. I'll be doing a blog later this week with the whole story and those recipes.

So, we made the best pork chops the other night. We had family over for dinner. That saying, over for dinner, is so weird. Like we ate our guests. Well, we did not. But, they gave high marks on the grilled pork and wanted to know....what is THE secret?!? The secret was in the marinade.

The chops were paired with a pasta dish including lots of kale and collards that were slow cooked all morning and a crisp green salad, sliced radishes, shaved carrots, and Campari tomatoes (with the homemade dressing "A Salad Dressing to Remember" balsamic dressing from a couple weeks ago.) It was a great combination of flavors, glasses of Chardonnay were pouring, and guests devoured the pork down to the bone, literally. 

It was our first time using bone-in pork chops, so we weren't confident going in to the grilling, but the final product turned out. They were divine, very flavorful and I think the bone-in added a level of moisture. The pork absorbed all the marination goodnessThey were juicy...mouth watering, yet?  Good news, the whole process of the pork took about 20 minutes between mixing the marinade first, earlier in the day and then cooking the chops right before dinner. 

Now, on the cooking of pork, changes were made in the last couple of years regarding the suggested temperature for safe eating. Some people are still a little leary of pink pork, so we did give an extra few minutes to some chops. But, technically, a gorgeous pink pork chop is 145 degrees F with 3 minute resting. Ground pork is still 160 degrees F. You can check out the time for meats at the following link, too:
http://www.foodsafety.gov/keep/charts/mintemp.html


Grilled Pork Chops Divine

1 Tbsp Paprika
1 1/2 tsp Montreal Steak Seasoning
1/2 tsp black pepper
1/2 tsp
7 Garlic Cloves, minced
1 tsp ginger
1 1/2 Tbsp Ginger, ground
2 Tbsp Yellow Mustard
1/4 Cup Balsamic plus 2 Tbsp
1/4 Cup grape-seed oil
1 tsp garlic powder
1/4 Cup red wine
2 tsp crushed fennel seed, (I used whole seeds and crushed them with my chefs knife)
4 Tbsp Soy Sauce


The Marinade is good for 4-6 chops.

In a large container, measure out all ingredients and whisk together. Drop in pork chops about 4 hours prior to serving. Make sure they are well coated on both sides and into the fridge for cooking. We grilled ours for about 10 minutes, 5 per side. Like I said, we grilled some longer than others for variations of rareness for our guests, and everyone was happy.






Until next time
Happy Cooking...and Happy Grilling!!


XoXo






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