© HangerSteak.com 2012
Our Omaha Steaks Reviews and Opinions!
“OMAHA STEAKS” PORK LOIN CHOPS BONELESS 4 Oz. PORTIONS.
Tonight is the Omaha Steaks 4oz Pork Loin Chops Boneless review and I
have a marinade recipe to share. For tonight’s dinner we will have mashed
potatoes and grilled tomatoes. My hardest decision was “WHAT MARINADE
SHOULD I USE?” Lime based? Vinegar based? Asian style? Oh my what
shall I do. Two many marinade choiced and I only have two 4oz chops! I
decided on a soy base with lots of garlic and a sugar/honey mix. Sort
salty/sweet mix vs. sweet/sour....
The Marinade:
I found a marinade on the Internet that sounded good for pork chops and as
usual I just had to modify it somewhat. This is enough marinade for about 4
(4oz) pork chops. I only had two Loin Chops so I’m using the rest for Grilled
Chicken Breasts tomorrow. I’ll let you know how those turn out manana (as
we say in Southwest New Mexico)
1/2 Cup Soy Sauce - I used the low sodium soy sauce (only because I
wanted to use it up, Ha!)
1-1/2 T Sugar - I used the Florida Crystal’s Demerara Sugar.
5 Garlic Cloves - I’m of the school that you can’t use to much garlic!
1 T Honey - I use Raw Unfiltered Honey
1/2 t Sea Salt
1/4 t Black Pepper - OK I used 1/2 t
1-1/2T White Cooking Wine
Here’s how to prepare the Marinade - You are going to need a blender on this one. Put sugar and
garlic cloves into Blender, My honey was not in liquid form do to the cold so I added that to the
blender also, otherwise put it in later. Pulse the blender until garlic is chopped up and mixed well
with the sugar. Next add the honey, soy sauce, salt, pepper and white cooking wine to the
blender and pulse until all ingredients are mixed well. You now have the marinade.
I contenplated adding some crushed red pepper, do so if you are brave. I have a wimpy
wife though and decided against it this time. Maybe next time if I want to sleep on the
couch I’ll do the red pepper.
Place the Pork Chops in the marinade at least an hour before cooking - yes more
longer is better. put them in the refrigerator and turn them a few times in the marinade.
A zip-lock bag is good then you can shake the bag every once in a while. We have one
of those seal-a-meal containers that we can suck the air out. This cuts the marinating
time down quite a bit because in a low vacuum container the chops absorb the
marinade more rapidly. Take them out of the fridge about 1/2 before grilling.
The Dinner: Tonight it was going to be mashed potatoes and grilled tomatoes as
side dishes with the Pork Loins.
For the Mashed Potatoes we cheated and used the Microwave vs. boiling the
potatoes for cooking them. I used 5 small Russet potatoes for the wife and I. (i
wanted some left over for tomorrow) I cook them in the microwave... WAIT FIRST
POKE A FORK INTO THE POTATOES 5 or 6 TIME!!! At first I cooked them for ten
minutes in the microwave, then poke them with a fork to see if tender, then
microwave five minutes more, poke again, then five minutes again in the
microwave, poked them again, I then felt they needed about two minutes more and
did so... finally the potatoes were cooked. Maybe you have a more scientific
method but this works for me. We like the skins in our mashed potatoes So I just
Sliced/ Cut/ Chopped the cooked potatoes then place in an appropriate pan to
then begin the smashing. You are going to need about 1/2 to 3/4 stick of butter,
Milk and maybe about 3 Tablespoons of Sour Cream. Put Butter and Sour Cream
into the potatoes and start smashing, add a little milk, smash potatoes, add more
milk, smash the potatoes keep adding a little
milk and smash the potatoes until you have a
nice creamy consistency that is palatable to
your palette! I added some minced garlic to
my potatoes, and if you leave the skins on
there will be some lumps of course but we
like it that way.
Grilled Tomatoes: Cut tomatoes in half,
salt and pepper and drizzle some olive oil on
the cut side. When the grill is hot I first grilled
the tomatoes cut side down for several
minutes, I then turn them over and sprinkle
shredded Parmesan cheese on top and grill
them some more - probably about 4 or 5
minnutes.
Grilling the Pork Loins: Shake the
excessive marinade off of the pork chops.
Your gas grill must be on high and hot at first.
Sear the chops for 1 -2 minutes per side at
first. Keep a good eye on them so they don’t
catch fire from the high sugar content. after the second side is seared turn the grill down low or move to a cooler side of the grill. Grill for 3 or 4 minutes and
then turn and grill another 3 or 4 minutes.
NOW for the Omaha Steaks Pork Loin Chops Boneless REVIEW: These Pork Loins were an excellent cut of loin. They were perfectly
trimmed before being vacuum sealed by Omaha Steaks. The Loins on any animal are usually the leanest and one of the best cuts of meat you can buy and the
pig is no exception. These pork loins were tender and so full of flavor. Overcooking the loins can dry them out and some people actually prefer that. I prefer
mine moist. I love this marinade also. The searing gives a nice caramelized sweetness to the chops. But they were not too sweet. To me they were just right. I
did not baste my chops while cooking either. If you like the sweetness more I’m guessing you can just baste the sides again when finishing them off with the low
temp cook.
Enjoy!!!! We sure did.....
March 3rd, 2013 Review of Omaha Steaks “4oz Pork Loin Chops Boneless
03/05/2012 Update!!
Since I only had two Pork Loin Chops I
had a lot of marinade left over. So the
day I cooked the two chops I threw in
two chicken breasts! That mean these
breasts sat in the marinade all day
yesterday and most of today. That was a
total of about 48 hours! Today I grilled
them! HIGH heat on the grill for about
5 - 6 minutes per side. I basted them
with some of the leftover sauce also.
Using this marinade the breasts tasted
a lot like Teriyaki Chicken grilled over
fire. Very enjoyable! Choose your sides
to compliment Teriyaki!