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Pork Chops in Honey Mustard Marinade

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.

Saturday, May 16th, 2009, by admin and is filed under "Recipes, pork, Deborah Smith ". You can leave a response here, or send a Trackback from your own site.