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. Plus you can add any spices you like with the yogurt to enhance the flavor or whatever you’re making.

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 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 in the spices combing everything together, then I submerge the pieces of pork making sure they are all are completely coated.  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 breadcrumbs.

I used a mixture of Panko and Italian seasoned breadcrumbs for this recipe, around 50/50. I dip them into the bread crumb mixture, shake the excess crumbs off then shallow pan fry them, using a neutral flavored oil. I’m using a Grapeseed oil here, but Canola oil would work fine too. I pan fry them for a minute or two on each side.

Once the pork cutlets have good color on both sides, I place them on a wire rack over a sheet pan. This allows heat to flow evenly around the pork. Next, into a 350-degree oven to finish cooking. This takes maybe another 15-20 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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