| Alexis |
Okay, I took a couple of pork chops out of the freezer to thaw. I had
planned to grill them tomorrow evening for my dinner, and so I wanted
to put them in a marinade tonight. Now, every pork chop marinade I use
for the grill has some amount of soy sauce as a base. I just realized
I'm completely and totally out of soy sauce and teriyaki sauce and
anything remotely resembling soy sauce. I don't even have any of those
little packets of soy sauce that come with my sushi.
Yeah, I googled and looked through cooks.com and all-recipes and a few
other places and I found about four marinade recipes that don't call
for soy (one of those called for "prepared meat marinade." What is
this?) and I wasn't really encouraged by the few that I found that
weren't soy-based (mainly because they were basically "one bottle
Italian dressing, plus two or three other things" or one that called
for a stick of melted butter and garlic powder).
So anyway -- I need a tried-and-true suggestion for a marinade for
grilled (not barbecue, please)pork chops that doesn't call for soy.
(Have I ever mentioned that I don't really do very well in public
places or crowds, places like grocery stores? I've been to the market
recently, and I'm not going to be ready to go back for at least another
week.)
Thanks, all.
Alexis.
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| Wayne Boatwright |
On Tue 02 Aug 2005 10:52:05p, Alexis wrote in rec.food.cooking:
> Okay, I took a couple of pork chops out of the freezer to thaw. I had
> planned to grill them tomorrow evening for my dinner, and so I wanted
> to put them in a marinade tonight. Now, every pork chop marinade I use
> for the grill has some amount of soy sauce as a base. I just realized
> I'm completely and totally out of soy sauce and teriyaki sauce and
> anything remotely resembling soy sauce. I don't even have any of those
> little packets of soy sauce that come with my sushi.
>
> Yeah, I googled and looked through cooks.com and all-recipes and a few
> other places and I found about four marinade recipes that don't call
> for soy (one of those called for "prepared meat marinade." What is
> this?) and I wasn't really encouraged by the few that I found that
> weren't soy-based (mainly because they were basically "one bottle
> Italian dressing, plus two or three other things" or one that called
> for a stick of melted butter and garlic powder).
>
> So anyway -- I need a tried-and-true suggestion for a marinade for
> grilled (not barbecue, please)pork chops that doesn't call for soy.
>
> (Have I ever mentioned that I don't really do very well in public
> places or crowds, places like grocery stores? I've been to the market
> recently, and I'm not going to be ready to go back for at least another
> week.)
>
> Thanks, all.
>
> Alexis.
I just grilled some chicken breasts tonight with a "thrown together"
marinade that we really liked. I mixed balsamic vinegar, olive oil,
granulated garlic, cracked black pepper, crushed rosemary, and a splash of
Worcestershire sauce. This would work equally well for pork.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Virus Database (VPS): 0531-1, 08/02/2005
Tested on: 8/2/2005 11:02:43 PM
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| Alexis |
Wayne Boatwright wrote:
> I just grilled some chicken breasts tonight with a "thrown together"
> marinade that we really liked. I mixed balsamic vinegar, olive oil,
> granulated garlic, cracked black pepper, crushed rosemary, and a splash of
> Worcestershire sauce. This would work equally well for pork.
That sounds excellent. I'd not have added the Worchestershire -- this
is why I ask :-)
Thanks, Wayne.
Alexis.
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| serene |
Alexis <alexisinalaska@aol.com> wrote:
> So anyway -- I need a tried-and-true suggestion for a marinade for
> grilled (not barbecue, please)pork chops that doesn't call for soy.
1/4 cup balsamic vinegar, 1/2 cup oil (olive or other), 10 (no, that's
not a typo) minced cloves of garlic, salt, pepper, and either a sprig of
rosemary or a big handful of chopped parsley. If you go the rosemary
route, you may want to substitute a pinch of red pepper flakes for the
pepper.
serene
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| serene |
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> I just grilled some chicken breasts tonight with a "thrown together"
> marinade that we really liked. I mixed balsamic vinegar, olive oil,
> granulated garlic, cracked black pepper, crushed rosemary, and a splash of
> Worcestershire sauce. This would work equally well for pork.
Spooky. I made my post before I saw this one.
serene
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| Wayne Boatwright |
On Tue 02 Aug 2005 11:09:30p, serene wrote in rec.food.cooking:
> Alexis <alexisinalaska@aol.com> wrote:
>
>> So anyway -- I need a tried-and-true suggestion for a marinade for
>> grilled (not barbecue, please)pork chops that doesn't call for soy.
>
> 1/4 cup balsamic vinegar, 1/2 cup oil (olive or other), 10 (no, that's
> not a typo) minced cloves of garlic, salt, pepper, and either a sprig of
> rosemary or a big handful of chopped parsley. If you go the rosemary
> route, you may want to substitute a pinch of red pepper flakes for the
> pepper.
>
> serene
>
Great minds!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0531-1, 08/02/2005
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| Wayne Boatwright |
On Tue 02 Aug 2005 11:06:32p, Alexis wrote in rec.food.cooking:
>
> Wayne Boatwright wrote:
>
>> I just grilled some chicken breasts tonight with a "thrown together"
>> marinade that we really liked. I mixed balsamic vinegar, olive oil,
>> granulated garlic, cracked black pepper, crushed rosemary, and a
>> splash of Worcestershire sauce. This would work equally well for
>> pork.
>
> That sounds excellent. I'd not have added the Worchestershire -- this
> is why I ask :-)
>
> Thanks, Wayne.
>
> Alexis.
>
My pleasure. Enjoy!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0531-1, 08/02/2005
Tested on: 8/2/2005 11:13:20 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
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| Dave Smith |
Alexis wrote:
> Okay, I took a couple of pork chops out of the freezer to thaw. I had
> planned to grill them tomorrow evening for my dinner, and so I wanted
> to put them in a marinade tonight. Now, every pork chop marinade I use
> for the grill has some amount of soy sauce as a base. I just realized
> I'm completely and totally out of soy sauce and teriyaki sauce and
> anything remotely resembling soy sauce. I don't even have any of those
> little packets of soy sauce that come with my sushi.
>
> Yeah, I googled and looked through cooks.com and all-recipes and a few
> other places and I found about four marinade recipes that don't call
> for soy (one of those called for "prepared meat marinade." What is
> this?) and I wasn't really encouraged by the few that I found that
> weren't soy-based (mainly because they were basically "one bottle
> Italian dressing, plus two or three other things" or one that called
> for a stick of melted butter and garlic powder).
Try a dry rub, especially if the chops are thin. I use one with salt,
pepper, garlic powder, oregano and chopped fresh mint. If you need
measurements, try something like equal parts of salt, pepper and garlic
powder with two parts oregano and four parts mint. Rub it in to both sides
of the chops, let them sit for about an hour and then grill on high heat,
just a few minutes per side.
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| Alexis |
Dave Smith wrote:
> Try a dry rub, especially if the chops are thin. I use one with salt,
> pepper, garlic powder, oregano and chopped fresh mint. If you need
> measurements, try something like equal parts of salt, pepper and garlic
> powder with two parts oregano and four parts mint. Rub it in to both sides
> of the chops, let them sit for about an hour and then grill on high heat,
> just a few minutes per side.
This sounds good -- saved for next time, there's mint in the yard.
Thank you!
Alexis.
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| Marc |
Soy sauce
Minced galic
Minced ginger
red pepper
salt & pepper
dry sherry or rice wine
and some toasted sesame seed oil
Marc
"Alexis" <alexisinalaska@aol.com> wrote in message
news:1123051597.199355.99240@z14g2000cwz.googlegroups.com...
>
> Dave Smith wrote:
>
>
> > Try a dry rub, especially if the chops are thin. I use one with salt,
> > pepper, garlic powder, oregano and chopped fresh mint. If you need
> > measurements, try something like equal parts of salt, pepper and garlic
> > powder with two parts oregano and four parts mint. Rub it in to both
sides
> > of the chops, let them sit for about an hour and then grill on high
heat,
> > just a few minutes per side.
>
> This sounds good -- saved for next time, there's mint in the yard.
>
> Thank you!
>
> Alexis.
>
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| aem |
Alexis wrote:
> Okay, I took a couple of pork chops out of the freezer to thaw. I had
> planned to grill them tomorrow evening for my dinner, and so I wanted
> to put them in a marinade tonight. [snip]
Do you always marinate/grill pork chops? I find that grilled pork
chops get dry pretty easily, so I prefer to cook them in a skillet,
almost always with some form of added liquid. For example, like this:
Season chops and brown in medium-hot pan with a tiny bit of oil,
remove. Reduce heat to medium, add a TB more oil and some sliced
onions. Cook till onions begin to color. Add 1/4 cup or so of a
liquid -- sherry, madeira, apple juice, red wine vinegar,
worcestershire and soy sauce combined, whatever strikes your fancy.
Return chops to pan, partially cover and cook until just done. A
little pinkish tinge in the center is fine. -aem
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| Alexis |
aem wrote:
>
> Do you always marinate/grill pork chops? I find that grilled pork
> chops get dry pretty easily, so I prefer to cook them in a skillet,
> almost always with some form of added liquid. For example, like this:
>
> Season chops and brown in medium-hot pan with a tiny bit of oil,
> remove. Reduce heat to medium, add a TB more oil and some sliced
> onions. Cook till onions begin to color. Add 1/4 cup or so of a
> liquid -- sherry, madeira, apple juice, red wine vinegar,
> worcestershire and soy sauce combined, whatever strikes your fancy.
> Return chops to pan, partially cover and cook until just done. A
> little pinkish tinge in the center is fine. -aem
Always? Not nearly, but I do like grilled pork chops. If they're done
properly, they don't get dry, and I love the flavor. However, I do
them like you described quite often :-)
Thanks!
Alexis.
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| Dimitri |
"Alexis" <alexisinalaska@aol.com> wrote in message
news:1123048325.007568.257730@g47g2000cwa.googlegroups.com...
> Okay, I took a couple of pork chops out of the freezer to thaw. I had
> planned to grill them tomorrow evening for my dinner, and so I wanted
> to put them in a marinade tonight. Now, every pork chop marinade I use
> for the grill has some amount of soy sauce as a base. I just realized
> I'm completely and totally out of soy sauce and teriyaki sauce and
> anything remotely resembling soy sauce. I don't even have any of those
> little packets of soy sauce that come with my sushi.
>
> Yeah, I googled and looked through cooks.com and all-recipes and a few
> other places and I found about four marinade recipes that don't call
> for soy (one of those called for "prepared meat marinade." What is
> this?) and I wasn't really encouraged by the few that I found that
> weren't soy-based (mainly because they were basically "one bottle
> Italian dressing, plus two or three other things" or one that called
> for a stick of melted butter and garlic powder).
>
> So anyway -- I need a tried-and-true suggestion for a marinade for
> grilled (not barbecue, please)pork chops that doesn't call for soy.
>
> (Have I ever mentioned that I don't really do very well in public
> places or crowds, places like grocery stores? I've been to the market
> recently, and I'm not going to be ready to go back for at least another
> week.)
>
> Thanks, all.
>
> Alexis.
Garlic Powder, Onion Powder, olive oil, ground pepper - That's it. Add a little
salt about an hour before grilling.
Dimitri
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| S'mee [AKA Jani] |
One time on Usenet, "Alexis" <alexisinalaska@aol.com> said:
<snip>
> So anyway -- I need a tried-and-true suggestion for a marinade for
> grilled (not barbecue, please)pork chops that doesn't call for soy.
I'm probably too late with this (sorry), but this is a nice recipe
that I found in Reader's Digest a looooong time ago:
Simple Glazed Pork Chops
2/3 C. apricot or peach preserves
1/2 C. Italian dressing
2 T. dijon style mustard
4 pork chops, 1 inch thick (about 1 1/2 pounds)
In medium bowl, combine first three ingredients. In large, non-aluminum
baking dish, arrange pork chops in one layer. Pour ¾ C. of marinade
over chops, turning to coat. Reserve remaining marinade; refrigerate.
Cover pan, marinate in refrigerator, turning occasionally, 3-24 hours.
Prepare grill or broiler. Remove chops from marinade, discarding
marinade. Grill or broil chops, turning once and brushing frequently
with reserved marinade, until chops are done. Makes 4 servings.
--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~
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| OmManiPadmeOmelet |
In article <VT8Ie.2525$ns.2198@newsread1.news.atl.earthlink.net>,
"Marc" <mcnr(N_O-S_P_A_M)@mindspring.com> wrote:
> Soy sauce
> Minced galic
> Minced ginger
> red pepper
> salt & pepper
> dry sherry or rice wine
> and some toasted sesame seed oil
>
> Marc
I keep forgetting I have that sesame oil in the 'frige. :-)
Just a little dab will do ya!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <dcrc00$1a05m_002@news.zipcon.net>,
jjsworldSPAM@BLOCKERzipcon.com (S'mee [AKA Jani]) wrote:
> One time on Usenet, "Alexis" <alexisinalaska@aol.com> said:
>
> <snip>
>
> > So anyway -- I need a tried-and-true suggestion for a marinade for
> > grilled (not barbecue, please)pork chops that doesn't call for soy.
>
> I'm probably too late with this (sorry), but this is a nice recipe
> that I found in Reader's Digest a looooong time ago:
>
> Simple Glazed Pork Chops
>
> 2/3 C. apricot or peach preserves
> 1/2 C. Italian dressing
> 2 T. dijon style mustard
> 4 pork chops, 1 inch thick (about 1 1/2 pounds)
>
> In medium bowl, combine first three ingredients. In large, non-aluminum
> baking dish, arrange pork chops in one layer. Pour ¾ C. of marinade
> over chops, turning to coat. Reserve remaining marinade; refrigerate.
> Cover pan, marinate in refrigerator, turning occasionally, 3-24 hours.
> Prepare grill or broiler. Remove chops from marinade, discarding
> marinade. Grill or broil chops, turning once and brushing frequently
> with reserved marinade, until chops are done. Makes 4 servings.
Oh, Damn that sounds wonderful!
I'm living a low carb lifestyle and there are still all these jams and
jellies in the 'frige and my mom's home canned ones in the pantry... I
need to send some to my sister, but now I know better how to use the
ones that are open and about 5 years old in the back of the 'frige. :-)
Just a little for fruit flavoring on pork and chicken will not
compromise low carbing significantly!
Thanks for the cool idea!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Dave Smith |
aem wrote:
> Alexis wrote:
> > Okay, I took a couple of pork chops out of the freezer to thaw. I had
> > planned to grill them tomorrow evening for my dinner, and so I wanted
> > to put them in a marinade tonight. [snip]
>
> Do you always marinate/grill pork chops? I find that grilled pork
> chops get dry pretty easily, so I prefer to cook them in a skillet,
> almost always with some form of added liquid. For example, like this:
I find that thin pork chops done on a grill after sitting for an hour or so
with a dry rub turn out very nicely. Cook them hot and fast. If you cook
them too long they will dry out, but the thin chops take only a minute or
two per side.
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| Sheldon |
aem wrote:
> Alexis wrote:
> > Okay, I took a couple of pork chops out of the freezer to thaw. I had
> > planned to grill them tomorrow evening for my dinner, and so I wanted
> > to put them in a marinade tonight. [snip]
>
> Do you always marinate/grill pork chops?
I don't marimate pork chops, I find a dry seasoning works much better.
Previously frozen pork chops will cook up much drier than never frozen
regardless what you do. Pork is always readily available, so when I
see healthy pork chops/loin roasts I cook them within a day or two, I
don't freeze quality pork, freezing ruins good pork. The pork I freeze
is slated for braising. Spare ribs are absolutely destroyed by
freezing... then they are only good for braising with kraut.
>I find that grilled pork
> chops get dry pretty easily, so I prefer to cook them in a skillet,
> almost always with some form of added liquid.
With added liquid you're stewing your pork chops, not good unless you
will braise them. For pork chops to cook up moist and tender choose
loin chops at least 3/4", 1" is better. Then whether pan fried or
grilled cook over medium heat, in a pan just hot enough so there's no
puddling, on a grill over moderate indirect heat... about 7-8 minutes
per side, do not over cook. My all time favorite seasoning for pork
chops is Penzeys adobo, contains no salt so use plenty.
Sheldon
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| tsugua |
> "Alexis" <alexisinalaska@aol.com> wrote in message
> news:1123051597.199355.99240@z14g2000cwz.googlegroups.com...
>
Pork Chop marinade - Chinese style
Soy sauce
Oyster sauce
Chinese cooking wine
Pepper
sugar - pinch (or honey)
sesame oil (dash)
cornflour
minced garlic
ginger juice
This marinade works well for baked chicken wings too. However, instead
of ginger juice, you can substitute with minced ginger. Sprinkle toasted
white sesame seeds on the chicken wings before putting it in the oven.
Taste heavenly.
Always marinade for at least more than half a day for meat to taste
good. Marinade for 1-2 days for best effect.
tsugua
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| jrkrideau |
Alexis wrote:
> Okay, I took a couple of pork chops out of the freezer to thaw. I had
> planned to grill them tomorrow evening for my dinner, and so I wanted
> to put them in a marinade tonight. Now, every pork chop marinade I use
> for the grill has some amount of soy sauce as a base. I just realized
> I'm completely and totally out of soy sauce and teriyaki sauce and
> anything remotely resembling soy sauce. I don't even have any of those
> little packets of soy sauce that come with my sushi.
>
> Yeah, I googled and looked through cooks.com and all-recipes and a few
> other places and I found about four marinade recipes that don't call
> for soy (one of those called for "prepared meat marinade." What is
> this?) and I wasn't really encouraged by the few that I found that
> weren't soy-based (mainly because they were basically "one bottle
> Italian dressing, plus two or three other things" or one that called
> for a stick of melted butter and garlic powder).
>
> So anyway -- I need a tried-and-true suggestion for a marinade for
> grilled (not barbecue, please)pork chops that doesn't call for soy.
>
> (Have I ever mentioned that I don't really do very well in public
> places or crowds, places like grocery stores? I've been to the market
> recently, and I'm not going to be ready to go back for at least another
> week.)
Lemon juice and garlic
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| S'mee [AKA Jani] |
One time on Usenet, OmManiPadmeOmelet <Omelet@brokenegz.com> said:
> In article <dcrc00$1a05m_002@news.zipcon.net>,
> jjsworldSPAM@BLOCKERzipcon.com (S'mee [AKA Jani]) wrote:
>
> > One time on Usenet, "Alexis" <alexisinalaska@aol.com> said:
> >
> > <snip>
> >
> > > So anyway -- I need a tried-and-true suggestion for a marinade for
> > > grilled (not barbecue, please)pork chops that doesn't call for soy.
> >
> > I'm probably too late with this (sorry), but this is a nice recipe
> > that I found in Reader's Digest a looooong time ago:
> >
> > Simple Glazed Pork Chops
> >
> > 2/3 C. apricot or peach preserves
> > 1/2 C. Italian dressing
> > 2 T. dijon style mustard
> > 4 pork chops, 1 inch thick (about 1 1/2 pounds)
<snip directions>
> Oh, Damn that sounds wonderful!
>
> I'm living a low carb lifestyle and there are still all these jams and
> jellies in the 'frige and my mom's home canned ones in the pantry... I
> need to send some to my sister, but now I know better how to use the
> ones that are open and about 5 years old in the back of the 'frige. :-)
>
> Just a little for fruit flavoring on pork and chicken will not
> compromise low carbing significantly!
>
> Thanks for the cool idea!
Thrilled to help! It really is a nice marinade; I've made it several
times over the years and we like it a lot. AAMOF, I think I'll put
this on my menu list for my next shopping trip...
--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~
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