![]() Step two can further dictate how long the cooking time will be. Remember, the thicker the boneless pork chop, the longer the cooking time. Make sure the boneless pork chops are not too thin, at least 1 inch thick is a good starting point. The steps are simple but the challenge is with the nuances in some of the steps. The steps to making great boneless pork chops are simple first, cut or buy the pork chops at least 1 inch thick, second, season or marinate the meat before cooking, third, cook the pork to an internal temperature of 145 degrees, and fourth, let the pork rest for about 3 minutes before serving. It is the challenge of introducing and sometimes converting people back to trying, and in most cases, enjoying perfectly cooked, juicy, and tender boneless pork chops that is the reason this cut of pork is my favorite to cook. They can easily be overcooked, they can turn out tough and dry, and many people have had an overbaked, tough, hard, dry, and tasteless thin boneless pork chop as a vivid memory from being a child. And my reason for this? Because they can be surprisingly challenging to cook well. Some of them includes center cut chops, boneless chops, loin, tenderloin, shoulder, ground, ham, and of course bacon.īut my absolute favorite way to make pork is boneless pork chops. I really enjoy pork, and all of its wonderful cuts. This recipe, honey mustard pork chops, I originally made with chicken. Editor’s note: This recipe was first printed in June 2005.Whenever I can, I love to substitute pork into a dish that was originally intended for chicken. Arrange pork slices on platter drizzle sauce over. Step 4Ĭut pork crosswise on slight diagonal into ½"-thick slices. apple cider vinegar to pan with reserved marinade and boil until thickened to sauce consistency, about 1 minute. Transfer pork to serving platter let rest 5 minutes. Grill pork until meat thermometer inserted into center registers 140☏–145°, turning occasionally with tongs, about 20 minutes. Season pork with kosher salt and freshly ground black pepper. ![]() Strain pork, reserving marinade in a heavy small saucepan. Prepare charcoal grill or gas grill for medium-high heat. Seal tightly and refrigerate at least 4 hours or up to 1 day. Place 1 ¾-pound pork tenderloin in a heavy-duty resealable plastic bag or another airtight container. coarse-grained mustard in small bowl to blend. Whisk ¼ cup mild-flavored (light) molasses, 2 Tbsp. While the pork rests, take advantage of the hot grill: Grilled corn on the cob would be a great side dish, as would a grilled sweet potato salad or any of our favorite BBQ sides.Īnd when the next day rolls around, there’s no need to reheat: Pile the room-temperature leftover pork between two slices of bread, stirring any excess sauce into store-bought mayo (to spread on both sides of the sandwich, thank you very much). To check for doneness, use an instant-read thermometer (look for an internal temperature of 145°, meaning the center of the meat will still be a bit pink). For even more flavor, you can dust in a little garlic powder, paprika, or cumin, or add a splash of soy sauce, but it’s just as delicious when kept simple. Pork likes sweet flavors such as maple syrup and brown sugar here we pair it with a sauce of molasses, two types of mustard (yes, you need both), and apple cider vinegar to create what amounts to a mustard-based BBQ sauce. Unlike pork loin, tenderloin is a lean cut of meat with no excess fat, so marinating it is the way to go. Finished with a tangy-sweet sauce made from the leftover marinade, it boasts a quick cook time and is easy enough to scale up if you’re having a crowd over for dinner (or love banking leftovers to eat throughout the week). For nights when you don’t want to spend more time cooking than absolutely necessary, this grilled pork tenderloin recipe is the answer.
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