Pork chop boneless: recipes for boneless pork chops!
Pork chop boneless. If that’s what you typed, then you found the page of bbq recipes for foodies that deals with boneless pork chops.Cut from the loin, these chops are tender and lean. And, since they are lean, and boneless, this will mean a few things for you:
• The cooking time will be a bit less than chops with a bone. While I prefer most meats, fish included to include a bone since they are juicier, this will not matter if you:
• Use some sort of brine or marinade. Not mandatory, but with today’s lean pork it helps. And it adds flavor. Whichever you do, brine, marinade or none, please:
• Do not overcook the pork. Trichinosis is a thing of the past, so no need to turn your meat to ash. If you pull the meat at 155-160 degrees Fahrenheit, it will continue to cook (how much depending on the thickness) and yield a nice rosy center.
Pork Chop boneless recipe #1: Chipotle chops
These can be either smoked using a conventional smoker, grilled using either charcoal or gas/propane/ or baked. Depending on the thickness of the chops, I would marinate these 4-8 hours as the marinade is quite strong.
Marinade:
2 cups soy sauce
2 tb. Liquid smoke
½ cup Worcestershire sauce
1 cup pineapple juice (you can sub apple juice if you’d like)
4-6 cloves garlic chopped
1 Tb. Pureed chipotles with adobo sauce
In a smoker set to 225 degrees, these chops should take 2 hours or so. Otherwise grill/cook to 155-160 internal temperature.
Pork Chops boneless recipe #2: Brine marinated chops grilled with sage pesto
Brine the chops overnight using this brine recipe (it says brine for chicken, but can be used quite well with pork) to which you add about 2 tsp dried thyme leaves, or a few sprigs of fresh thyme.
These can be either smoked using a conventional smoker, grilled using either charcoal or gas/propane/ or baked.
In a smoker set to 225 degrees, these chops should take 2 hours or so. Otherwise grill/cook to 155-160 internal temperature. Serve with a simple pesto made with sage leaves wilted in warm olive oil; garlic; kosher salt; parmesan, grana or romano cheese and the classic pine nuts, or even macademia or walnuts.
This sauce can be made in a cuisinart, or chopped by hand or a mortar & pestle. Drizzle over hot boneless chops, and serve with white beans and sautedd spinach, or maybe soft polenta.
