4 Awesome Pork Chop Marinades
by Jay Wadams
Pork chops four ways! With a simple marinade, the humble pork chop can travel around the globe. Spanish style Hot and Spicy Smoked Paprika, Japanese Teriyaki, French Honey Mustard or South American Salsa Verde. Get grilling!
Ingredients
for the Hot and Spicy Smoked Paprika:
- 3 tablespoon red wine or sherry vinegar
- 2 tablespoon neutral oil
- 2 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon chilli flakes
- ½ teaspoon salt
- freshly ground black pepper
for the Dark and Sticky Teriyaki:
- 100 ml soy sauce
- 2 tablespoon runny honey
- 2 tablespoon rice wine or white vinegar
- 2 tablespoon brown sugar
- 3 cloves garlic crushed
- 1 tablespoon fresh ginger finely grated
- 2 teaspoon sesame oil
for the Sweet and Tangy Honey Mustard:
- 2 tablespoon Dijon or mild mustard
- 2 tablespoon runny honey
- 2 tablespoon apple cider vinegar
- 2 tablespoon neutral oil
- 1 teaspoon dried thyme
- 2 cloves garlic crushed
- 1 teaspoon sea salt
- freshly ground black pepper
for the Bright and Zingy Salsa Verde:
- small bunch flat-leaf parsley
- small bunch coriander / cilantro
- 3 cloves garlic peeled
- 1 ½ tablespoon red wine vinegar
- 1 teaspoon dried oregano or 2 teaspoon fresh oregano leaves
- ½ teaspoon mild chilli flakes
- ¼ teaspoon sea salt
- freshly ground black pepper
- a squeeze of lime or lemon juice
- 100 ml neutral oil
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- 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. Marinade for up to 24 hours in the fridge or freeze immediately.
- 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. The Honey Mustard can be simmered with a little white wine, apple juice or cream to make a serving sauce.
- 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. Pulse until the mixture is roughly chopped, then with the motor running pour in the oil in a thin stream.
- Use half of the salsa verde to marinate the meat, for up to 24 hours in the refrigerator. Reserve half to serve as a sauce alongside the cooked meat.