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Tue Mar 21, 2006 3:45 pm


The Pacific Northest Westest

RCP: East-West Marinade for Grilled Pork Chops.

by Jenise » Wed Sep 06, 2006 9:26 pm

You might call my favorite marinade for grilled pork chops Italian-Chinese. It contains some classic raw elements from each while tasting, when finished, of neither in particular--just delicious. I favor wafer thin bone-ins or lightly flattened boneless chops. They can marinate all day but will absorb superb flavor with just an hour or two of sitting in this marinade. I tend to prepare about eight at a time, then remove four to grill at mealtime and freeze the rest for another occasion. This recipe makes enough marinade for eight chops--it's intensely flavored, and the chops will absorb all the liquid and be much tenderer than an unmarinated pork chop. They'll got with almost any accompaniament, but two favorites are mashed ruby yams with chives and fried rice with oyster sauce.

Just mix and pour over pork chops in a ziploc bag:

1/4 c soy sauce
1 tblsp sesame oil
1 tblsp sugar
1 tblsp olive oil
1 tblsp fresh rosemary leaves, chopped
2 cloves garlic, finely minced or pureed
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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