![]() Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Heat a large heavy skillet over medium-high heat. Meanwhile, cook the pork: Season the pork with salt and pepper. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Place a large rimmed baking sheet in the oven and heat until very hot. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Spoon fried apples next to pork chops and serve.1. Pour reduction marinade over the top of each pork chop. Saute for 5 minutes until apples are "fork tender". In a large skillet over medium high heat, place 4 Tablespoons of butter.Remove pork chops from grill, cover with foil, and allow to rest.Continue to cook over medium heat 5-8 minutes per side until meat firms up and reaches an internal temperature of 140°. Then simmer during grilling of pork chops. Pour left over marinade into a small sauce pan and cook over medium heat until it comes to a low boil and reduces in half. When ready to cook, remove pork chops from refrigerator 30 minutes before grilling, and bring chops to room temperature.Turning the bag 2-3 times during marinating. Place pork chops in refrigerator for 2-24 hours. Zip bag closed and massage marinade into pork chops. Place pork chops in a gallon size ziploc bag.Mix with a wire whisk until well combined. In a small bowl combine worchestershire sauce, honey, brown sugar, ground mustard, olive oil, apple juice, and garlic.Remember the old saying “Pork Chops and Applesauce”? There was a reason for that…they pair well together and compliment each other. The apple juice adds an incredible fruity flavor that pairs beautifully with pork. Let’s chat about the flavors in this marinade for just a second. In a small bowl combine 1 Tablespoons Worcestershire sauce, 2 Tablespoons Real Honey, 1/4 cup brown sugar, 1/2 teaspoon ground dry mustard, 2 Tablespoons Olive Oil, 1/2 cup of Apple Juice, and 2 teaspoons minced garlic. However, I really recommend a bone-in chop! ![]() That said, you can use boneless pork chops as well in this recipe. Why “bone-in”? Bones equal flavor! That’s why I prefer bone-in. ![]() You can easily double it if you need additional pork chops. This recipe will make enough marinade for two, 1 inch thick, Center Cut, bone-in Pork Chops. Today however, I’m focusing on these beautiful Pork Chops! How To Create a Garlic Honey Marinade That’s right, this marinade would be equally amazing on grilled bone-less skinless chicken breast. With just a few everyday pantry ingredients you can create a marinade that adds a delicious depth of flavor to pork or chicken. The perfect easy summer dish when you don’t have a lot of time for dinner! I’ve been dying to create a flavor-filled Honey Garlic marinade for bone-in pork chops that could be pan fried or grilled. They Did! Lots of packages of beautiful bone-in pork chops! I was giddy! Yes…giddy over pork! (Don’t y’all be jealous of my exciting life!) ![]()
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