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52 Weeks of Cooking; Week 27 – Tenderizing

October 20 , 2014 by: Marga Munson 52 Weeks of Cooking, Healthy, Main Dish

I have this vision that appears to me when I think of tenderizing something. It involved an unsuspecting chicken cutlet and an angry woman with a mallet. Perhaps 50 or so years ago tenderizing food was a means of stress relief? We’ll never know for sure!

There are several ways to tenderize your food. The infamous mallet method definitely counts, however you can also employ enzymes to do the work for you. During week 27 of the challenge, I did just that.

But what enzyme should I use? Would I have to order something special off of Amazon? Nope. This process couldn’t be easier folks. Step one: Get yourself a pineapple. Step 2: Marinate meat in fresh pineapple chunks/juice. Step 3: Tender meat success. Seriously, it’s that easy. Pineapple contains the enzyme bromelain, which breaks down protein… Translation? It tenderizes meat. And it tastes delicious to boot.

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Pineapple Pork

Serves 2

2 thick pork chops
1/2 pineapple, cut into chunks and juiced reserved
1/4 cup soy sauce
1 tbsp granulated garlic
1 tspn freshly ground black pepper

Combine the pineapple, soy sauce, garlic and pepper in a gallon sized Ziploc bag. Smush together to mix and then place the chops in with the marinade. Let sit a minimum of 8 hours, or overnight.

When you’re ready to cook these babies up, preheat your grill. We used our Traeger, but a gas or charcoal grill would work perfectly as well. Grill for about 4-5 minutes on each side. The cooking time here will depend greatly on the thickness of your chops. The important thing here is to cook the chops until a instant read thermometer shows a minimum internal temperature of 145 degrees. At this point, take the chops off the grill and allow them to rest for about 5 minutes. Serve with grilled pineapple rings.

XOXO,
Marga

1 Comments

  • Highly informative!! I learned something new today!

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