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

2015-06-11 18.02.28

Whenever I buy a lean type of protein, or one like chicken, with no skin, I usually use some type of brining method to help tenderize the meat. But what about smaller portions of meat that may not need that 24 hour brine?

2015-06-11 14.07.16

For example: center cut boneless pork loin chops. I think marinating smaller cuts like this that are around and inch in thickness are an excellent candidate for #yogurt. Yogurt is naturally acidic, and this allows for any protein, like chicken or pork is submerged in this creamy tangy substance, to act as a tenderizer. Other cultures have used yogurt for many years just for this reason. Plus you can add any spices you like with the yogurt to enhance the flavor or whatever you’re making.

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I use Greek yogurt, it thicker with less liquid and I think that it clings better to the meat the the regular variety. Here I’ve added a tablespoon of  dried oregano, garlic powder, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of 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 mix the yogurt up combing everything together, then I submerge the pieces of pork making sure they are all coated really well.  Next I cover with plastic wrap and refrigerate for 1 -2 hours. Because of the size of the pieces, they wouldn’t need any longer than that. After they come out of the frig. I just bread them in my favorite type of breading. I’ve used a mixture of Panko and Italian seasoned bread crumbs for this recipe. Around 50/50. I then dip them into the bread crumb mixture, shake the excess crumbs off and shallow pan fry them in a neutral flavored oil. I used grape seed oil here, but Canola oil, even Cocoa nut oil but be fine. I fry them for a minute or two on each side, just to get some great color on them. Place them on a wire rack over a pan. This will allow heat to flow evenly around the pork. From there, I place the pan with the wire rack into a 350 degree oven to finish the pork by baking them off. This process takes maybe another 15-20 minutes.

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Once you’ve tried this way of marinating you’ll be amazed how tender and flavorful it is.

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