Pork Chops in Honey Mustard Marinade

Honey Mustard Marinated Pork Chops with Brown RiceAfter 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.