And don’t accuse me of being lazy. I have sifted through the recipes on Food TV and have gotten little help for my inch-thick pork chops. Now, dear friends, I have to ask y’all. I want my pork chops seared and then finished off in the oven, but I don’t know with what to marinate them, nor a sauce with which to serve them.
Any help please? My only request is that I don’t get a recipe that involves smothering the pork in flavors alien to it. No fruit jam glazes, or the like, please.
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One of my favorite ways to make pork chops is to marinate them in Kikkoman Garlic Teryaki with a touch of liquid smoke, a healthy teaspoon of fresh black pepper, and a small can of crushed pineapple (juice removed)
Just place the whole thing in a large freezer bag and let marinate an hour or so. It’s helpful to let them marinate on the kitchen counter so they come to room temperature – a must for thicker chops. This allows the internal temperature to come up without burning the hell out of the outside.
Alternatively – if you want something a bit less sweet, use chopped dried chiles instead of the pineapple.
If you’re into cajun, you can marinate them in a touch of vinegar and citrus zest – then smother them in blackened seasoning and fry in butter. You won’t believe how well citrus and spice go together.
Your best bet is to make a couple different marinades and see what you like.
Comment by Brian Chapin — Jul 26, 2004 @ 1:27 pm