Cuts like butter... Flavorful, juicy and oh so tender! Lot’s of oil remains in the pan which can be used for a wide range of dishes. Drizzle it over potatoes… rice. This is one more way to cook loin chops with a loin on one side of the bone and tenderloin on the other. If you have a problem with dry, tough pork chops, you will love these! Marinating solves the problem of cooking a combination chop of loin and tenderloin. There is just one catch, you have to plan ahead. If you have to defrost the meat one night and marinate it on the next, the process could easily take up to two days. Though it will be well worth it in the end.

Marinated Pork Chops

2 to 4 pork steaks or bone in loin chops

1/2 cup light olive oil
2 cloves of garlic, crushed
2 tsp mustard
2 tsp honey
5 drops of hot sauce
1 Tbsp lemon juice
1 tsp thyme
salt and black pepper

  • Wash the chops and pat them dry with paper towels.
  • Select a preferably glass baking dish that can hold all the chops in a single layer.
  • Combine the marinade ingredients in the baking dish.
  • Lay the chops in, turning them over a few times for even coating.
  • Wrap the dish and place it in the fridge for eight hours or up to two days, but no longer.
  • If you get a chance turn the chops over once or twice.
  • To cook the chops, slowly heat up a large non stick skillet on medium heat.
  • Add the chops and the marinade to the heated skillet.
  • Sear the chops on both sides for a couple of minutes, turning over once.
  • Cover the skillet and turn down the heat a notch and cook the chops for 5-6 minutes.
  • Remove lid and turn over the chops.
  • Replace the lid and cook for 4-5 minutes longer.
  • Transfer the chops to a heated plate and tent them with aluminum foil.
  • Let the chops relax for 5 minutes.
  • Serve the chops with some pan juices drizzled on top.
  • Most of the oil will remain in the pan. Drain it and use it in place of butter flavoring potatoes, rice, pasta or steamed vegetables.
  • Cold chops can be thinly sliced and make excellent sandwich meat.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!