![]() Reserve half to serve as a sauce alongside the cooked meat.You’re going to LOVE these quick and delicious pork chop marinades, perfect for making simple meals super flavorful! Use half of the salsa verde to marinate the meat, for up to 24 hours in the refrigerator.Pulse until the mixture is roughly chopped, then with the motor running pour in the oil in a thin stream. To make the Bright and Zingy Salsa Verde, combine the parsley, coriander, garlic, vinegar, oregano, chilli, salt, pepper and lime juice in the bowl of a food processor with the blade attachment fitted.The Honey Mustard can be simmered with a little white wine, apple juice or cream to make a serving sauce. ![]() When cooking, reserve the teriyaki and honey mustard marinades, Teriyaki can be simmered in a small saucepan to make a sauce to go with the meat.Marinade for up to 24 hours in the fridge or freeze immediately. To make the Hot and Spicy Smoked Paprika, Dark and Sticky Teriyaki and Sweet and Tangy Honey Mustard marinades, simply whisk together the ingredients, then pour into a shallow dish or freezer bag along with the meat.Ingredients for the Hot and Spicy Smoked Paprika:ġ tsp dried oregano, or 2 tsp fresh oregano leaves When cooking marinated meat, always remember to cook low and slow.Ĭooking over high heat or large flame will just burn the marinade and undo all of your hard work! Keep the temperature low and even and you’ll be rewarded with juicy and delicious chops. With marinated meat this will only cause a kitchen disaster. We’ve all watched cooking shows where the chef gets the pan screaming hot before adding the meat. **As an Amazon Associate, I earn from qualifying purchases, but this is simply an example, feel free to grab whichever thermometer suits your needs, they are all great! PRO TIP: AKA How not to burn your marinade. You’ll eventually gain confidence and be able to spot when the meat is done, but in the meantime you can trust the numbers. If you are feeling at all unsure, I’d recommend getting yourself an instant-read meat thermometer (external Amazon link**), it makes the world of difference. How do I know that my pork is safe to eat?Īs long as you stick to the above temperature guidelines, you will be absolutely fine. That’s the same temperature as beef, veal and lamb, meaning it is perfectly OK for your pork to be a little pink on the inside. Even the extra cautious U.S.D.A has confirmed that pork can be cooked to an internal temperature of 145☏ / 62.5☌. The second reason is that we have all been overcooking pork for years.That’s where the extra oil in the marinade will help. Without the natural fat to keep the meat moist, it can dry out and become tough. Commercial pork farming techniques have made a lot of pork extremely lean.I’ve specified pork because pork chops are notoriously tricky to cook well. You can use these marinades on beef, chicken or whatever else you have. With the addition of a few spices, a touch of acid, oil and sweetness, suddenly the plainest and most unexciting cuts of pork or chicken can be juicy, tender and loaded with exotic flavours.Īs a bonus, you can prepare your meat well in advance, and you can be assured that it will taste the best it possibly can. There is something magical about marinating meat. The first three pork chop marinades can be mixed and frozen together with the meat, the salsa verde can be made up to 24 hours in advance, so you can get everything prepared well in advance. A bright and zingy South American style Salsa Verde.French-inspired Sweet and Tangy Honey Mustard and,.Hot and Spicy Smoked Paprika, with a Spanish influence.These delicious marinades are all so simple to make and will infuse the pork with loads of flavour! You can choose from one of the following, or make all four! PRO TIP: AKA How not to burn your marinade. ![]()
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