Schweinebratenmarinatedporkloinchops Recipes

EASY MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side, or until they reach 160 degrees F. Serve.

SCHWEINEBRATEN - GERMAN PORK ROAST RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees F (175C). Place about 2 - 3 tbsp. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly. Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides. Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks. Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat - do not add oil! Place bacon slices over top. Add 1/2 cup of liquid of your choice - wine, beer, broth or water. If adding juice instead of apples, add it now. Cover with lid and place in preheated oven. Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 cup more liquid, baste, and add in 1 vegetable bouillon cube. Cook until internal temperature is at least 160 degrees - about another 15 - 20 minutes. Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary. Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 cup of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through. Slice meat thinly, and drizzle some sauce over it. Serve.

CANADIAN PORK LOIN CHOPS

Steps:

• Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
• Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
• Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
• Coat pork chops on all sides with seasoned bread crumbs.
• Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
• Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
• Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS

Steps:

• Mix all spices and onion in a ziploc bag.
• Generously oil both sides of meat, and place in bag.
• Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
• Every day, gently knead bag to mix up spices a little.
• After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
• Cook chops on the grill and serve on buttered hard rolls.
• Things I have learned by making these:.
• You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
• The spice amounts may seem excessive, but they are correct.
• Do not use chops thicker than 1/2 inch, or they are too tough.
• I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
• When you remove them from the bag, they are messy.
• The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
• When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
• Grilling does them more justice than broiling, and only takes about 10 minutes.

EASY BAKED PORK CHOPS MARINATED IN ITALIAN DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
• Combine pork chops, Italian dressing, salt, and pepper in a resealable bag. Shake to evenly coat pork chops with the dressing. Spread out in the prepared baking dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).