Pork grill pan

The first time I made this grill pan recipe was one evening when I had some pork cut into slices and didn't want to turn on the oven. I marinated the meat overnight with what I had on hand – a bit of red wine, salt, and pepper. The next day, it turned out tender, with a simple and good taste, without complications. It's the kind of recipe where you don't have to pay attention to complicated details or special techniques. I make it most often when I want something quick, without much work.

Quick info

Total time: about 14-16 hours (with overnight marinating)
Effective preparation time: 10 minutes
Cooking time: 10-20 minutes, depending on the thickness of the pieces
Servings: 2
Difficulty: easy
Recipe type: quick grill on a pan, perfect for a simple lunch or dinner

Ingredients

pork – 400-500 g, cut into appropriately thick slices
salt, to taste
pepper, to taste
homemade red wine – 100 ml

Preparation method

1. Cut the pork into slices, not too thick, so it cooks easily on the grill.

2. Place the slices in a dish. Sprinkle salt and pepper, according to your taste.

3. Pour the red wine over the meat. Mix a little to ensure the liquid covers everything.

4. Cover the dish and place it in the fridge overnight (or at least 10-12 hours if you're short on time). The meat tenderizes and takes on a subtle wine flavor.

5. Take the meat out of the fridge, let it sit at room temperature for a few minutes. Drain the pieces of meat from the marinade; you can place them on paper towels to absorb excess liquid. If you skip this step, the meat won’t brown well.

6. Heat the grill pan over medium heat. When it’s well heated, place the slices of meat. Don’t overcrowd the pan; cook in batches if needed.

7. Let the meat sear on each side until it gets grill marks and is cooked to your liking – it usually takes me about 4-8 minutes on each side, depending on how thick the slices are.

8. Serve immediately. I usually pair it with a simple salad, like curly cabbage.

Why I make this recipe often

I like that I don’t have to stand by it for too long. The marinade of wine, salt, and pepper is quick, the meat comes out tender, and the grill gives it that grilled texture without smoke in the house. It’s suitable for any day of the week. It easily adapts to any amount of meat, and you don’t need special ingredients.

Tips and variations

Tips

If you have time, let the meat marinate longer. It tenderizes even better.
Don’t skip the paper towel step; if you put wet meat on the grill, it will steam instead of sear.
Use a cast iron grill pan if you have one; it gives better browning results.
Try not to turn the meat too often – let it stick a little to the grill to create those specific marks.

Substitutions

You can use any dry or semi-dry red wine; it doesn’t have to be expensive.
If you don’t have wine, you can try a bit of sparkling water, but the taste will be simpler.
Pepper can be replaced with crushed peppercorns if you prefer a stronger flavor.

Variations

For pork, other spices also work – sometimes I add a pinch of thyme or a bit of crushed garlic, but not always.
You can use the same marinade for chops or neck. Just change the thickness of the slices based on how you want them cooked.

Serving ideas

The simplest way is to serve the meat warm, with a quick curly cabbage salad.
It also goes well with pickles or boiled potatoes. A salad of fresh cucumbers complements it nicely.
For a quick lunch, I sometimes put the meat slices in a bun with some red onion.

Frequently asked questions

1. What type of pork is best?
Any slices of meat that don’t have much fat work well – thinner cutlets or neck. It’s important that they are not too thick so that they don’t remain raw inside.

2. Can I make the recipe with chicken?
The marinade also works for chicken, but the marinating time can be shorter – 3-4 hours is sufficient. Cooking on the grill remains the same.

3. Is it necessary to marinate the meat overnight?
It’s not mandatory, but it helps a lot with flavor and texture. If you don’t have time, let it sit for at least 2-3 hours.

4. Can I use a regular pan, not a grill?
Yes, but it won’t have the grill marks and specific crust. You can use a non-stick pan, but the taste will be a bit different.

5. Can I cook the meat directly without paper towels?
Yes, but the meat will come out more watery and won’t brown as well. The paper towel step really helps.

Nutritional values

Estimation for one serving (out of two, with 250 g of raw meat per serving):

approx. 350-400 kcal
protein: 35-40 g
fat: 20-25 g (depends on the cut of meat)
carbohydrates: less than 1 g (just traces, from the wine)
The energy value may vary depending on the type of pork used. The marinade does not contribute significantly to carbohydrates or calories since it drains before cooking.

Storage and reheating

The pork grill on the grill is best fresh. If leftovers remain, you can keep the meat in the fridge, covered, for up to 2 days. When reheating, use a heated pan without additional oil. The meat may toughen a little, but if not left too long on the heat, it retains its texture quite well.

This recipe doesn’t have many steps, but that’s why it turns out well every time. It’s a simple and quick way to make grilled meat indoors without special equipment.