If you purchase a different cut or your Chops are thinner, you need to adjust the cooking time. The cooking instructions are based on 2″ thick Center Cut Pork Loin Chops.2 tablespoon brown sugar 1 tablespoon olive oil (extra virgin) 2 tsp Dijon. It didn’t disappoint! I have a feeling this will quickly become a signature Pork Chop recipe for your family as well. Pork Chop Marinade cup soy sauce - regular, not low-sodium or dark soy sauce. Once I started eating Pork again, I knew that as soon as I could get my hands on some pastured Pork Chops, we were having my Parents Signature Pork Chop recipe. If possible, turn the pork chops after every couple of hours. Grill pork chops, covered, over medium heat for 4-5 minutes on each side, or until they reach 160 degrees F. Seal bag and turn to coat refrigerate for 8 hours or overnight. Keep the meat in the shallow dish, cover it with a lid and marinade overnight. In a large resealable plastic bag, combine the first eight ingredients add the pork chops. Rub the pork chops with this marinade mixture, making sure you cover the sides, top, and bottom. I have seen (and smelled!) them making this dish at least a dozen times and up until now, never tasted it. Take a shallow dish and combine the marinade ingredients molasses, garlic paste, ground pepper, and salt.
My Dad is responsible for the grilling and perfected his technique so that each Herb Marinated Pork Chop is perfectly cooked!
#MARINATED PORK CHOPS CRACKED#
My mom invented this herb-heavy marinade ripe with cracked peppercorns and fresh chopped garlic. This should really be called, “My Parent”s Pork Chops” because this is a dish that my parents like to make together.
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