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Grilled marinated pork chop

Grilled marinated pork chop

  • 4-5 pieces of pork chop
  • olive oil
  • paprika, hot pepper powder, black pepper, salt
  • beer

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled marinated pork chop:

Season each piece of meat, put them all in a bowl, sprinkle with olive oil and add a little beer to cover, cover with aluminum foil and leave in the fridge for a few hours. leave for about 10 minutes on each side (check if it is fried and return even faster). Serve with french fries

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Hello dear lusts. Below I present 3 delicious recipes with pork. This GRILLED PORK PLATE will amaze you with its aromas, taste, softness and juiciness. You will also serve them with an extraordinary sauce reinterpreted by Sergiu. The meat can be grilled both on the grill and on the grill pan at any time of the year. I hope you like these recipes and prepare them with pleasure. I wish you a more delicious day and good appetite!


For pork belly:

  • 1 kg. - pork belly cut into strips 3 cm thick and 25 cm long
  • 1 teaspoon - spices for pork
  • 1 teaspoon & # 8211 sweet paprika
  • 2 tablespoons olive oil
  • 1 tablespoon - chopped parsley
  • Juice from 1 orange
  • Salt and black pepper

For pork tenderloin:

  • 1 pork tenderloin with a size of 35-40 cm
  • 80 gr. - soft butter
  • 1 tablespoon - chopped parsley
  • 1 teaspoon - finely chopped hot pepper
  • 2 cloves of finely chopped garlic
  • 1 tablespoon - olive oil
  • Salt and black pepper

For pork chop:

  • 4 pork chops with bone
  • 1 teaspoon - spices for pork
  • 1 teaspoon - sweet paprika
  • 1 tbsp - chopped parsley
  • 1 sprig of fresh rosemary
  • 2 tablespoons olive oil
  • Salt and black pepper

For “chimichurri”:

  • 1 bunch chopped parsley
  • 2 red onions (one cut into small cubes and the other cut into thin rings)
  • Cherry tomatoes - cut into small cubes
  • 2 cloves minced garlic
  • 100 ml. - olive oil
  • 4-5 tablespoons - balsamic vinegar
  • 1 teaspoon - finely chopped chili peppers
  • Salt and black pepper

Method of preparation:

  1. Prepare the sauce: Put all the ingredients for the sauce in a large bowl, season with salt and pepper to taste. Serve the sauce with meat, fish or whatever you want.
  2. Marinate pork belly: add over the meat the spices, paprika, parsley, olive oil, drain the juice from an orange season with salt, pepper and mix. Let the meat marinate for 30-40 minutes. Turn the pieces of meat and stick them on sharp bamboo sticks. Bake the meat on each side for 8-9 minutes or depending on the thickness of the meat. Remove from the heat and serve with sauce.
  3. Marinate the pork tenderloin: Put in a bowl the soft butter, parsley, chili peppers, chopped garlic cloves, salt, black pepper and mix. Season the muscle with salt, black pepper, olive oil, massage it and add ½ of the amount of flavored butter, massage it a little more and let it sit for 20 minutes. On the hot grill, brown it on all sides. Take it out on a chopper, cut medallions 2 cm thick, turn them on the grill, grease with ½ of the remaining amount of flavored butter and bake 2-3 minutes on each side, it is important not to be pink inside. Remove the medallions in a bowl, cover with the remaining butter, mix and serve with sauce.
  4. Marinate the chop: mix all the ingredients for the pork chop, massage the meat, let it marinate for 40 minutes. Bake the chops for 7-8 minutes on a hot grill or depending on the thickness of the meat. Remove from the heat and serve with sauce. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Grilled pork chop, simple recipe

Grilled pork chop, marinated before, a tender, juicy, well-seasoned chop, prepared according to a simple recipe. How to cut the chop, with or without bone, what spices are used in the marinade, as well as how to grill?

Or you can marinate it and then make a wonderful homemade sausage, well seasoned, with or without smoking.

Marinated pork breast, grilled

A complex marinade, but easy to make, derived from the American composition of the hamburger. A mixture of ketchup and mustard, lemon and sugar, basil and cumin, salt and pepper, which will emphasize & # 8211 if necessary & # 8211 the taste of grilled pork breast.

Gates: 4

Preparation time: 10 minutes (plus marinating time of 2-4 hours)

  • 1 kg sliced ​​pork breast
  • 4 tablespoons ketchup
  • 1 tablespoon mustard
  • 1 tablespoon oil
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice or balsamic vinegar
  • 1 teaspoon basil
  • 1 teaspoon cumin
  • salt and pepper

Mix all ingredients (without meat) in a bowl. Adjust the marinade to your liking. It should be fragrant, sweet and sour.

2.Pour the marinade over the meat in a bowl or marinade bag and mix well. The meat must be well covered with marinade. Put the covered bowl or closed bag in the refrigerator for at least 2 hours (ideally 4 hours).

3. Remove the meat and brown it on the grill.

Serve with baked potatoes and / or salad.

[type] For this recipe you can use pork breast, neck or cutlet with or without bone. [/ type]

[warning] Before putting the meat on the grill, wipe it well with a paper towel marinated on the meat as it will burn on the grill before the meat. [/ warning]

Grilled pork muscles

Method of preparation:
To make the marinade, crush the cumin seeds, fennel seeds and cloves in a mortar and mix them with the paprika, peel and orange juice, thyme, garlic, ketchup and balsamic vinegar.

Season the pork fillets with salt and pepper, then dip them in the marinade. You can leave them to marinate for half a day, with a minimum interval of one hour.

Place the meat on the charcoal grill for 15-20 minutes, until nicely browned. Each time you turn the fillets, sprinkle them abundantly with the remaining marinade, covering them with a sticky, blackish glaze.

When ready, place the fillets on a large platter and let them sit for 5 minutes. Sprinkle with chopped coriander or sprinkle with lemon juice.
Serve with a red wine.

The secrets of marinating pork - everything you need to know

The tastiest pork steaks are the ones that were first left to marinate for at least 1-2 hours.

But unlike chicken, pork reacts differently to marinating. For example, the marinade penetrates the pork only to the surface (0.12 cm).

Therefore, it is best that the slices marinated are as thin as possible.

Below are some of the secrets of marinating pork:

- Also, it is good to avoid marinating in metal containers, because the ingredients of the marinade can interact with the metal and change its flavor. Plastic or glass containers are best. However, it is recommended to marinate in a vacuum or in plastic bags with a zipper, because through these methods the meat pores open better and the marinade enters deeper into the meat.

- Most marinades for pork contain alcohol (wine, beer, brandy, etc.), but alcohol only prevents the meat from absorbing the flavors of spices. It is recommended that the alcohol be drawn into the pan first along with spices. Only after it cools can it be added over meat. By cooking, the alcohol in the wine evaporates, which means that we no longer "beat" the meat, but only flavor it.

- The best liquids for marinating pork are those of pineapple, papaya or ginger. They have enzymes that soften and tenderize the meat. At the same time, these enzymes work very quickly, so you can put the meat on the grill after 30 to 60 minutes of marinating.

- Salt is the most important ingredient of pork marinade. This is the one that best tenderizes the meat and, at the same time, it is the one that penetrates deepest into the meat.

- Garlic and onion they should not be missing either. When finely chopped, garlic and onions give the meat a special flavor. Other spices that go great with pork: dried sage, rosemary, oregano, ground cumin.

- Pork ribs can be marinated at room temperature for one hour. Pork or neck muscle, when it comes to thicker pieces, is left to marinate in the refrigerator for 1-2 days.

- Remember! The best marinades must contain the following ingredients: salt, oil, spices, liquids with high acidity (lemon juice, pineapple juice, balsamic vinegar or even sugar-free carbonated drinks).

Meat marinating for barbecue

Grilled pork should be purchased with a small amount of fat.If you use the product too greasy, then the dish will prove very high in calories and tasteless.If, on the contrary, to buy fat-free meat, it burns just as well to be dried and stringy.

After the right amount of pork will be purchased, they treated it well and cut it into medium-sized pieces.It was then flavored with table salt and pepper, pour the tomato juice and mix well.After that , take a few pickled tomatoes and release them from the hard shell. Later, they spread in the bowl of a blender and mix at top speed.

result tomato porridge added to meat.For this is poured and brine.For the taste and aroma in the same package put chopped red onion rings.

end, all these ingredients are well sealed mixed hands and left at room temperature for 1.5 hours.Given the time required for the meat product absorbed some of the sauce, it became fragrant and juicy.

Once the meat is soaked in marinated tomatoes, they are stringed on a wooden or metal stick, then cooked over charcoal in the classic way.

Pork marinade: 5 delicious recipes

A delicious pork marinade must contain ingredients that soften the meat (vinegar, lemon & acircie, acidic products), but also aromatic herbs or spices that & icirci accentuate the taste and & icirci give a special flavor.

Marinated for pork chop


  • 120 ml of soy sauce
  • 60 ml of vodka
  • 30 g of brown sugar
  • 15 ml of chili sauce
  • a clove of crushed garlic
  • 5 g of grated ginger.

Method of preparation: mix all the ingredients until you get a homogeneous composition. This amount is enough for 6-8 pork chops, and the marinating time is 4-12 hours. After cooking, the marinade lasts about five days in the refrigerator.

Marinated for pork ribs


  • 240 ml of apple cider vinegar
  • 240 ml of water
  • a teaspoon of pork spice mix
  • 2 tablespoons corn syrup.

Method of preparation: mix all the ingredients until you get a homogeneous composition. Put the marinated pork ribs and leave them overnight, then grill or bake. This one marinated for pork it tenderizes the meat and gives it a subtle but delicious aroma.

Marinated for pork muscles


  • 120 ml of peanut oil
  • 80 ml of soy sauce
  • 60 ml of balsamic vinegar
  • 30 ml of Worchestershire sauce
  • a teaspoon of garlic powder
  • 5 g of black pepper
  • a tablespoon of dried parsley.

Method of preparation: mix all ingredients in a medium glass bowl or in a plastic bag. Put the pork pieces & icircn sealable bags and add the marinade. Mix the contents well and leave the meat in the fridge for at least four hours before cooking. The marinated pork can also be kept in the freezer, and can be used for three months, provided that all the air is removed from the bag before storing it.

Marinated with vinegar and mustard for any part of the pork


  • 80 g of Dijon mustard
  • 60 ml of olive oil
  • 60 ml of white vinegar
  • 15 g of dried sage
  • 15 g of bay leaves
  • a clove of crushed garlic
  • a teaspoon of salt
  • half a teaspoon of pepper.

Method of preparation: mix the mustard and vinegar, then add the herbs, garlic and spices. Using a whisk, mix gently into the composition as you gradually add the oil. This will create an emulsion in which you will put the pieces of pork, which you will leave overnight in the refrigerator to freeze.

Exotic pork marinade (Jamaican)


  • a medium onion, finely chopped
  • 100 g of finely chopped green onions
  • a hot red pepper, cut into small slices
  • 50 ml of soy sauce
  • 15 ml of oil
  • 20 ml of white vinegar
  • 2 teaspoons dried thyme
  • a teaspoon of sugar
  • a teaspoon of salt
  • a teaspoon of allspice
  • a teaspoon of black pepper
  • half a teaspoon of nutmeg
  • half a teaspoon of cinnamon
  • a little hot sauce (optional).

Method of preparation: combine all the ingredients in an blender and put the pieces of pork in the resulting marinade. Leave the meat to marinate for 2 to 8 hours (or, even better, overnight).

Try these recipes too marinated for pork!

Apply one of these types of marinade in one of the following recipes: pork goulash or pork tenderloin with pears and red cabbage!

Grilled pork chop and polenta with cheese

Whoever invented this polenta, may God give her health! I really like it and I would eat it with almost anything, in various combinations. Because I had prepared boneless pork chops but I didn't know (as usual) what exactly I want to do with it, I had a craving for polenta and I thought I could incorporate a good polenta with some cheese in the chop menu, more chosen as being for dinner, it also saved us from eating bread, which seemed like a plus.

I used: 7 slices of boneless pork chop teriyaki soy sauce, black pepper curry butter, oil, red wine cornmeal, olive oil, salt, polenta butter

I marinated the pork chops with soy sauce, teriyaki sauce, curry and a little red wine.

In the meantime I put water on the fire for the polenta, to which I added olive oil and a little butter to make it more creamy, and when the water boiled I prepared the polenta.

On a stove grill I put the chops in a little butter and oil, I let them cook well on both sides.

I then served the polenta placed in 2 layers and between them with a little buffalo cheese and next to the grilled pork chops to which at the end after they were ready I added a black pepper powder.

A rustic food I would say but very quick to make and very tasty.

Baked pork marinated - simple, but extremely tasty!

The appetizing piece of meat is marinated in brine and baked in foil, which is why it comes out tender, juicy and very fragrant. Pork prepared according to this recipe is perfect for any holiday: you can serve it hot & # 8211 as a main course, or cold - as an appetizer.


-1 kg pork (neck, chop)

-2 tablespoons spices (such as "for meat" or "for pork")

-1-2 teaspoons of granulated garlic.

-1 tablespoons herbs from Provence


1.Wash and dry the pork.

2. Pour the water into a saucepan, bring it to the boil, then add the herbs of provence, salt and bay leaves. Remove the mixture from the heat and allow to cool.

3. Place the meat in the pan with the brine and leave it for 12-24 hours.

4. After that, remove the meat from the brine and place it on 2 layers of foil.

5. Season the piece of meat with spices on all sides and wrap it well in aluminum foil.

6.Bake the meat in the preheated oven at 200 ° C for 1-1.5 hours, depending on the size.

7. Then remove the meat and check with a knife if it is ready: it must be soft and no pink juice.

8. If you plan to serve the meat cold, then let it cool completely in the aluminum foil.