One of the questions I get asked a lot is about marinating smaller cuts of meat that may not need a 24-hour brine?
Whenever I buy a lean type of protein, like skinless-boneless chicken or boneless pork cutlets, I usually use some type of marinating method to help tenderize the meat.
Greek yogurt is thicker with less liquid. and I think it clings to the meat much better than the regular variety.
You could really add whatever dried spices you like and depending on the flavor profile you’re going for.
For example, center-cut boneless pork loin chops. I think marinating smaller cuts like this that are around 1-inch in thickness are an excellent candidate for #marinatewithyogurt.
Yogurt is naturally acidic and can act as a tenderizer. Other cultures have used yogurt for many years just for this reason.
Prep Time: 10 minutes
Inactive Prep Time: 1 to 2 hours (times may vary depending on thickness of the meat)
Equipment: large mixing bowl, plastic wrap
Ingredients For Greek Yogurt Marinade:
1 (24-ounce) container of Greek yogurt, full fat
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1/2 teaspoon of cayenne pepper, optional
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Directions For the Greek Yogurt Marinade:
Add the yogurt to a large mixing bowl. Add the spices, Kosher salt, and fresh ground black pepper. Mix to combine.
Submerge the pork (or chicken), one at a time, making sure they’re all are completely coated. Cover with plastic wrap and refrigerate for 1 to 2 hours. Times may vary depending on the thickness of the meat.
Once you’ve tried marinating this way, you’ll be amazed at how tender and flavorful pork and chicken will be.