Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Marinating With Yogurt

on June 22, 2015

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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. What about smaller portions of meat that may not need that 24-hour brine?

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For example, center cut boneless pork loin chops. I think marinating smaller cuts like this that are around an inch in thickness are an excellent candidate for #yogurt.

Yogurt is naturally acidic and can act as a tenderizer. Other cultures have used yogurt for many years just for this reason.

Greek yogurt is thicker with less liquid. and I think it clings to the meat much better than the regular variety. Here I’ve added 1 tablespoon dried oregano,  1 tablespoon garlic powder, 1 tablespoon Kosher salt, and 1 teaspoon freshly cracked black pepper. You could really add any type of dried spices you like depending on the type of flavor profile you’re going for.

I stir everything together, combining the spices with the yogurt. Next, I submerge all the pork making sure they are all are completely coated.  I cover with plastic wrap and refrigerate for 1 -2 hours.

I used a mixture of Panko and Italian seasoned breadcrumbs for this recipe, around 50/50, dipping them into the breadcrumb mixture, shaking off the excess crumbs. Place the breaded cutlets onto a sheet pan and transfer them back into the refrigerator, another 30 minutes. I used Grapeseed oil here, but Canola oil would work fine too. I pan fry them 2 minutes per side, or until they’re lightly browned on each side.

Once the pork cutlets have good color on both sides, place them on a wire rack over a foil covered sheet pan. This allows heat to flow evenly around the pork. Next, into a 350-degree F. oven for another 15 minutes.

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Once you’ve tried marinating this way, you’ll be amazed at how tender and flavorful pork and chicken can be.


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