{"id":352,"date":"2022-08-30T18:20:25","date_gmt":"2022-08-30T18:20:25","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=352"},"modified":"2022-10-04T19:28:39","modified_gmt":"2022-10-04T19:28:39","slug":"tender-double-cut-pork-chops","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=tender-double-cut-pork-chops","title":{"rendered":"Tender Double Cut Pork Chops"},"content":{"rendered":"

I cook down the marinade with wine and stock to create a yummy sauce. \ud83d\udc37<\/h2>\n

Ingredients<\/h3>\n
\n
Marinade for the pork chops<\/div>\n
4<\/span> <\/span> bone in double cut pork chops<\/span><\/div>\n
¼<\/span> cup<\/span> extra virgin olive oil<\/span><\/div>\n
¼<\/span> cup<\/span> low sodium soy sauce<\/span><\/div>\n
2<\/span> tbsp<\/span> Worcestershire sauce <\/span><\/div>\n
2<\/span> tbsp<\/span> apple cider vinegar<\/span><\/div>\n
3<\/span> <\/span> cloves of garlic, minced<\/span><\/div>\n
2<\/span> tbsp<\/span> brown sugar<\/span><\/div>\n
1<\/span> tbsp<\/span> whole grain mustard<\/span><\/div>\n
1<\/span> tbsp<\/span> Tuscan herb blend <\/span><\/div>\n
1<\/span> tbsp<\/span> sea salt<\/span><\/div>\n
1<\/span> tsp<\/span> black pepper<\/span><\/div>\n
Sauce<\/div>\n
1<\/span> cup<\/span> dry white wine<\/span><\/div>\n
1<\/span> cup<\/span> chicken stock<\/span><\/div>\n
Marinade<\/span><\/div>\n
3<\/span> tbsp<\/span> unsalted butter<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Using a 2 gallon zip lock bag or a large bowl add all of the marinade ingredients and whisk together. Next, add the pork chops and work in the marinade to cover them. Place in the refrigerator for about two hours or overnight. <\/p>\n

Remove the pork chops from the refrigerator and let come to room temperature for about an hour. <\/p>\n

Use a very large pan or use two pans as not to crowd the pork chops. Heat on medium and let the pan heat up, then place the pork chops in one at a time. Let cook for 7-8 minutes per side, only turning once. Use a digital internal thermometer, temperature should be between 145- 155 degrees for doneness and let rest for 5-7 minutes. Remove and transfer the pork chops to a platter, they will continue cooking while resting. Increase the heat to high and add the white wine, cook until it reduces by about halfway and the flavor is concentrated. Then add in the chicken stock and the remaining marinade, cook for about 5 minutes reducing the liquid and then finish off with the butter to add a silkiness to the sauce. Transfer to a gravy boat and pour some of the sauce over the pork chops. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":354,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[14],"class_list":["post-352","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-meat"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=352"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/354"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=352"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}