Sunday, September 1, 2013
Did you know pork loin is America's most popular lean meat? Well, other than chicken, neither did I. And, marinating thick chops are one of our favorite way to flavor this cut of pork as well as putting it on the grill.
The loin roast comes from the upper part area of the hog between the shoulder and the start of the leg. The loin roast is delicious when marinated and grilled quickly over direct heat. For a crisp surface on your chop, be sure the grill is fully preheated before placing the chops on the rack. Of note, if cooking pork loin chops on the stove, again, be sure to use medium high heat. Because of the connecting fibers, these chops should not be braised or stewed as they have a tendency to lose tenderness when cooked by means of moist heat.
Now, according to wiki-how, "the USDA recommends cooking pork to 160 degrees," that is, if you prefer tough meat, "but it is perfectly safe to cook American pork to 145 degrees. Trichina dies out at 137, and most other ones die at around 140. For those outside American soil, you should probably cook your pork well."
Enough of all that. I don't know how many times I have used this marinade on pork chops nor guess how many more times I will in the future. I know it will be many more good eatings.
Tender, juicy and full of flavor, these chops with or without the tangy sauce is spectacular. Hope you get your grill out and get to cooking soon. Enjoy!
Grilled Marinated Pork Loin Chops
glazed with Tangy Gold BBQ Sauce
3 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1 teaspoon low-sodium Worcestershire
1/2 teaspoon fresh parsley, finely chopped
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon coarse ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
4 -1 1/2 to 2 inch thick boneless pork loin chops
Tangy Gold BBQ Sauce -see below
Combine all marinade ingredients in a container or sealable bag and let marinate for 1 to 2 hours refrigerated. Remove from refrigerator and let rest about 30 minutes before grilling.
Heat grill to high heat. Place chops directly over flame and after first sear marks appear on both sides (about 2 minutes each side) reduce heat to medium heat or move away from direct heat. Begin glazing with the Tangy Gold BBQ Sauce. Move chops further away from heat if the sauce darkens too much. You want to coat with several layers of the glaze for a really outstanding taste.
Grill until internal temperature reaches desired range (140 to 155 depending on taste and location). Remove from grill, tent with foil and allow chops to rest for about 10 minutes before cutting or serving. Remember, meat will rise in temperature about 5 degrees after removing from heat source as long as it is tinted.
Tangy Gold BBQ Sauce
A well bodied, full flavored table sauce for pork, poultry, game, fish and seafood - also great for glazing on BBQ or Grilled foods
makes about 1 cup
1 cup yellow prepared mustard
1/2 cup apple cider vinegar
4-5 tablespoons Splenda Brown Sugar Blend (or 1/2 cup brown sugar)*
2 tablespoons tomato paste
1 tablespoon honey
2 teaspoons whole grain Dijon mustard
1 teaspoon Worcestershire
1/4 teaspoon liquid smoke
1 tablespoon fresh cracked black pepper
3/4 teaspoon granulated garlic
1/2 tablespoon cayenne
1 teaspoon granulated onion
1 teaspoon mustard powder
1/2 teaspoon white pepper
1/4 teaspoon sea salt
1/4 teaspoon chili powder
Mix ingredients in a saucepan over medium heat. Stir until sauce just begins to simmer. Reduce heat and cook stirring often until sauce is reduced in half or thickens to desired consistency. Serve cool or warm.
*Adjust Splenda Blend or brown sugar to taste. To me, Splenda Brown Sugar Blend is sweeter in strength compared with regular brown sugar using the equivalent amount.
You can store sauce in a sealed jar refrigerated for a several weeks.