I have always stood by the idea that grilling makes even the most unappetizing foods at least somewhat edible.
I was further validated in my belief when I tried marinated pork chops for the first time.
I used to eat pork chops, mostly fried, a lot during my childhood. I would dip them in ketchup and have at it.
However, as I aged and my taste changed, I found myself not enjoying the food that I had eaten so regularly in my younger years.
As a sidebar, I also found I did not like ketchup anymore either, but that’s not the focus here.
I went for years not eating pork chops and I was content, however what flipped everything upside down was the marinated chops.
One afternoon when I had the grill fired up, I was handed a tray with the aforementioned chops on them and asked to cook them, so I obliged.
I caught myself thinking that the smell of the pork cooking was quite good, and I thought, “Maybe I should give these a try.”
So, that afternoon at supper, I decided to take the plunge. I put one of the morsels on my plate and sat down to undertake my culinary adventure.
The result was surprising to me, I enjoyed them.
It was less about the cut of meat and more about the seasoning though.
I am not a huge fan of the consistency of pork chops, but this seasoning overshadowed it.
I have also tried the marinade on chicken as well, which also works.
I don’t eat them as regularly as I do some other dishes, but my brothers regularly enjoy them, and I will eat one every once in a while.
All in all, however, it is a worthy accompaniment to pork chops. Adding the smoked flavor from the grilling gives you a flavorful treat that is sure to shine as the main course of any meal.
MARINATED PORK CHOPS
1 pack of pork chops
¼ cup soy sauce
3 tablespoons worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 tablespoon brown mustard
2 tablespoons brown sugar
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
■ Mix marinade in a bag.
■ Add the pork chops and let marinate for a minimum of four hours, and no more than 24 hours.
■ Grill over medium heat, turning a couple of times, until no longer pink inside.
■ Place on a dish to let rest for a few minutes and then serve.
Note: As mentioned, marinade can also be used on chicken.
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