Looking for a marinade for Pork Chops

Pangaea Ron wrote:
All of these suggestions seem to help make the mostly tasteless and tough pork that is available now. What should I look for in selecting a great cut of pork?

The only advice I can give is try the thick chops from Costco. Very good IMO. The cheap ones we always get from the supermarket need brining IMO to make them juicy. The Costo chops are the best I've ever had.

Any cheap semi-sweet red wine works and you can add some worsty or just get creative with celery salt, garlic etc. I like to smoke my meats and have used just simple items for tenderizing or flavor. One thing I want to try that was great on pork ribs, was the pre mixed margarita mix lime flavor. That's all I could come up with one day and it was a hit.

All of these suggestions seem to help make the mostly tasteless and tough pork that is available now. What should I look for in selecting a great cut of pork?

Brining makes tender, moist chops, too. Mix 1/2 cup light brown sugar, 1/2 cup kosher salt (not iodized table salt), 1 tbsp black peppercorns, and a pint of water in a kettle on the stove, stirring until salt and sugar melt. Remove from heat and add 2 cups of ice cubes. Pour into a container, add meat and refrigerate for 2 hours. Remove meat, dry with paper towel, rub with oil and grill.

Pangaea Ron wrote:
Greek Marinade

1/4 cup Red wine vinegar
1/2 tsp. Rosemary
1/2 tsp. Thyme
2 cloves Garlic, peeled and crushed
1/4 cup Olive oil
1 T Soy sauce
1 T Dry sherry
1 dash Cayenne pepper

Combine all ingredients in a bowl and stir briskly with a wisk

1-1/2 lbs. Lamb, pork or boneless, skinless chicken thighs.

Add meat, marinate and refrigerate overnight. Bring to room temperature, and grill on BBQ

-- Lemon wedges
-- Greek pita bread
-- Tzatziki / Cucumber sauce

Serve with lemon wedges, grilled pita bread and tzatziki.

Very interesting, looks good.

Super_Dave wrote:
Ron,
I haven't found a meat this doesn't taste good with.

Thanks Dave, I'll check it out.

Greek Marinade

1/4 cup Red wine vinegar
1/2 tsp. Rosemary
1/2 tsp. Thyme
2 cloves Garlic, peeled and crushed
1/4 cup Olive oil
1 T Soy sauce
1 T Dry sherry
1 dash Cayenne pepper

Combine all ingredients in a bowl and stir briskly with a wisk

1-1/2 lbs. Lamb, pork or boneless, skinless chicken thighs.

Add meat, marinate and refrigerate overnight. Bring to room temperature, and grill on BBQ

-- Lemon wedges
-- Greek pita bread
-- Tzatziki / Cucumber sauce

Serve with lemon wedges, grilled pita bread and tzatziki.

I use this marinade for tri-tip. I'm sure it would go good with pork chops.

1 Cup Ketchup
1 Cup of Water
1/4 Cup of Lea & Perrins
1/4 Cup of Red Wine Vinegar
1/4 Cup of Brown Sugar
1 tsp. Celery Salt
1 tsp. Chili Powder
1 tsp. Salt

Combine all ingredients in 2 quart pan, bring to high simmer (do not boil) (Cool) Remove and pour over tri-tip.
Refrigerate for 2 days in a large zip lock bag.

Ron,
I haven't found a meat this doesn't taste good with.

Wanderlost wrote:
1/4 cup soy sauce
1/4-1/2 cup Worchestershire sauce (so pork chops are well covered)
1-2 Tbsp sugar or Splenda (to your taste)
1 Tbsp ginger powder
1 tsp onion powder
1 tsp garlic powder

Mix until sugar dissolves. Put pork chops in a ziplock bag and pour marinade over them. Seal bag and massage marinade into meat. Place in refrigerator for at least two hours (longer is better), turning occasionally.

Remove from marinade and grill. Baste with the marinade if desired, or place in saucepan and cook until reduced slightly, then serve as a sauce.

Looks good, thanks!