Marinated Pork Chops Experiment


 
John Sp

John Sp

TVWBB All-Star
Hello All,

Today was a busy day of yard work and other chores so I did not have a lot of prep time for dinner. I decided some grilled pork chops would be perfect for our busy day meal. I also thought it would be interesting to compare two marinating techniques to see which was better. I made a simple marinade of soy sauce, red wine, garlic, Montreal steak seasoning, and KS. I put half of the chops in my vacuum marinator, and the other half in an open tray and covered each batch with equal amounts of the marinade. I vacuum sealed the chops in the marinator and put them all in the fridge for 1 1/2 hours. Pics of the process appear below.
</div><div Chops Marinating (Soy, Red Wine, MS, Garlic, and KS)
After Marinating - Vacuum Chop on the Right


Preparing some Avocados for Grilling (EVOO & KS)


Started with Some Baby New Potatoes and Garlic (Direct)


Chops on the Grill (Taters Parked in the Oven)


Grilling Avocados and Finishing the Potatoes


Staged for Service


Plated with Steamed Vegetables and a Balsalmic Vinegrette Dipping Sauce​

The chops turned out great.  Both marinade techiques yielded very good flavor but the vacuum technique was definitely better. The vacuum marinated chops had more flavor and were significantly more tender. The grilled avocado and balsalmic vinegrette (recipe by Robert Irvine) was interesting and had good flavor. The baby new potatoes were also good. I will be trying more vacuum marinating in the future. Thanks for looking...

Regards,

John
 
Very interesting marinade technics and results. The cook is fantastic, never have grilled avocados, that's a to do now. Excellent!
 
Very nice cookup John! I really like avocados but have never tried them grilled. I just might have to give that a shot.
 
Looks great, John. It's been too long since I've done pork chops.....may need to remedy that tonight! Grilled avocado, huh? Will have to look at that. I think I remember Chef Irvine doing that on one of his tv shows.....

Rich
 
I need to go to the John Sp school of food photography. My pics look like a dog's-dinner in comparison. :(

Great looking meal there.
 
JeffG said:
Two thumbs up on vacuum sealed marinated pork chops idea. How was the Avocado?
Click to expand...
Jeff, the avodado was interesting. It was not at all what I expected. I used firm avocados but I may have overdone that a bit. The flavor was very mild and it had the consistency of an artichoke heart. The balsalmic vinegrette was very good with it. I guess the fruit I used was about two or three days shy of peak ripeness. When I do it again I will go for one day short and see how that works out...

Regards,

J
 
Last edited:
Whole meal looks excellent, John! Thanks for sharing.

How many people were you cooking for? That's a lotta chops.
 
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