You can definitely use bone-in pork chops instead, but keep in mind the cook time will likely be a few minutes longer. That’s only because I like them to cook quickly. Usually I slice them about 1/2-3/4 inch thick. Then I marinate them and freeze them for later. I like to buy the huge pork loin from Costco when they’re on sale and then slice it into a whole bunch of pork chops. I almost always use boneless pork chops.If you do this, they will be over-done by the time you sit down to eat. You don’t want to cook pork chops until they look done inside. More importantly, trust the thermometer! Resist the urge to slice into them to check, because they continue to cook after you remove them from the heat. You can use a meat thermometer if you’re not sure how to tell when the pork chops are done. The most important thing is to not over cook your pork chops, or they will be dry. After you remove them from the heat, let them rest for 5 minutes under some foil before serving them. Pork chops are done when their internal temperature is 145 degrees F. The exact cook time will really depend on the thickness of your pork chops, so use a meat thermometer to judge when they’re done. Or you can bake them at 400F for 20-30 minutes, turning them once. You can also pan fry them over medium heat for 4-8 minutes per side (add 2-3 teaspoons of olive oil or butter to the pan while it’s heating). You can grill them for 4-8 minutes per side, depending on how thick they are – for 3/4 inch pork chops I grill at about 400F for 4 minutes per side. There are several options for cooking pork chops. If I’m cooking them the same day I like to marinate them in a shallow baking dish, turning the meat to coat it in the marinade before refrigerating it. You can also use this Greek pork chop marinade the same day if you like – marinate the pork chops for 2-4 hours in the fridge before cooking. The pork chops marinate while they defrost, and I don’t have to think about how I’m going to cook them. This way I have meals prepped and waiting in the freezer. I like to marinate my pork chops as soon as I bring them home from the grocery store and then freeze them in the marinade. What is the best way to marinate pork chops? These pork chops are perfect served with this Greek pasta salad, or rice and plain Greek salad, or this Greek quinoa salad. We love Greek flavours, so these Greek pork chops are a favourite here. This simple Greek pork chop marinade is fantastic. It’s easy to mix up and adds so much flavour to the pork chops. So if you have a favourite chicken marinade, it’s likely good on pork chops as well. I have found that any marinade that is good on chicken is good on pork chops as well. You can also defrost them in the refrigerator overnight if you prefer. I find this method only takes a couple of hours. Usually I defrost the pork chops by submerging the bag with the frozen meat in cold water. You can either marinate your pork chops and then cook them immediately, or you can freeze them in this Greek pork chop marinade, and let them marinate while they’re defrosting. After a certain point, the meat will start to break down. My recommendation is to cook it the same day you’re marinating, or to freeze it and let it marinate as it defrosts overnight in the fridge or for a couple hours in cold water. You also need to be careful when there is an acidic component like lemon juice in the marinade. But I don’t find the flavour changes much as you increase the marinating time from 4 hours. Marinate the pork chops for at least 30 minutes, and I find 2-4 hours gives the best flavour. You can technically marinate pork chops for up to two days in the fridge. How long do you have to marinate pork chops?
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