Generally no; the chops usually are drained before baking. But you should follow each recipe's specific directions, because there are many different methods of marinading and baking.
as long as you keep the pork chops refrigerated, they should be find to leave overnight until the next evening's dinner. if you have the time actually, marinating for at least 12 hours lets a lot more flavor absorb into the meat.
Cooked or raw, pork chops should never go unrefrigerated over two hours.
A day or 2
If you've used the marinade on meat, definitely not. If you've used it on vegetables and it was keep cold the whole time you can probably reuse them but they will have lost most of their flavor.
No. Vinegar can kill mold and bacteria, but it doesn't keep evil away.
No, Balsamic Vinegar can be left in a room temperature environment.
To keep the marinade close to the food, and to decrease the chance of food contamination.
i would say so. i have 3 cats, but im not gonna try that on them.
The best way to prevent a pork chop from drying out in the oven is to actually brine it before cooking it. Like a marinade, a brine is basically a salt infused liquid that the meat is soaked in prior to cooking. The salty liquid actually helps the meat absorb more moisture so that it is less likely to dry out when exposed to baking.
Marinating is a cooking technique, the marinade adds flavour to the food, it also helps to break down protein which makes the food tender a succulent. You can baste the food with the marinade whilst it's cooking to keep it moist.
no they just keep coming back