It is pouring rain. Happy Memorial Day. We had planned to grill today, so I marinated extra thick pork chops. And then -- after a couple of storms' worth of hail and rain, the grill wouldn't light. So we had to regroup and figure out a different way to cook the chops. I browned and baked them, and they were actually quite delicious.I didn't bother looking up a recipe for the marinade; I just sloshed various ingredients in a gallon-size freezer bag and threw the chops in. Here's basically what I did:
Baked marinated pork chops
Combine in a gallon-size freezer bag:
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine
1/4 cup finely diced sweet onion
1 crushed garlic clove
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sweet basil
Seal bag, shake well to combine ingredients. Add three or four thick pork chops. Shake well. Let marinate at least two hours.
In a large skillet, heat 1/4 cup olive oil over medium high heat. Brown chops (with a good share of your marinated onion and garlic bits) in olive oil, three minutes to a side until well browned. Line a casserole dish with aluminum foil. Place browned chops in the foil, topping with extra pan juices and onion bits from skillet. Bake at 375 degrees for 35 minutes.
1 comment:
Having a couple extra thick chops on hand, I thought I would try this recipe. I didn't want to light the grill in the dark (again). I didn't have any wine so I substituted cranberry juice. I also added 2 tbsp of brown mustard, everything else was the same as the recipe. Wow, they were way better than I thought they would be, tender & moist, and very excellent sauce that was also poured over mashed potatoes and corn. Yum from us two. My compliments!
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