After my Marinade post on Monday, I was determined to report back to you on the last marinade recommended by Cook’s Illustrated Magazine for pork.
I have to confess, I am not a pork chop fan. Most pork chops leave me thinking, why the heck do I bother? Very little flavor and the more often than not chewing gum texture I had experienced in the past just made me question the whole Pork Chop obsession. Well, I am now a convert. Following the directions in Cook’s to the letter, I removed the pork from the marinade after exactly 45 minutes. I dried the meat off with a paper towel, as instructed and left the grilling to my talented grill master boyfriend. The end result was perfection. I topped the chops with a quick pan sauce made with Hot Pepper Jelly and balsamic vinegar. Delish.
For an on the fly side, I took brown rice that I had in the fridge and tossed it with 1 chopped onion sauted in butter and EVOO with a package of sliced mushrooms. I added a handful of toasted chopped pecans and a bunch of roasted asparagus. It turned out delicious, and even better the next day for lunch.
Honey Mustard Marinade for Pork
1/3 cup vegetable oil
1/2 cup soy sauce
4 tsp. honey
3 Tbsp. Dijon Mustard
2 Tbsp. chopped fresh tarragon leaves
4 medium garlic cloves, minced or pressed through garlic press
1 1/2 tsp. ground black pepper
Whisk together ingredients in medium bowl. Place marinade and pork in gallon sized zipper lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour and up to 90 minutes, flipping bag halfway through to ensure that pork marinates evenly.