Soy-Mustard Marinade for Pork
While at the grocery store looking over the meats, three butchers were ganging up on another butcher.
"You don't barbecue pork chops?"
"No. I mean, I never have. I just cook them on the stove."
"You have NEVER barbecued pork chops?"
"No. Why? I mean, I just learned to fry them in a frying pan."
"Oh my. I don't know. I think we're going to have to revoke your butcher status."
It got me thinking. I've been guilty of sauteing pork chops for quite some time. I do have a great way of cooking them, always moist and good, which I got out of Bittman's How to Cook Everything. I also have a good recipe for Applesauce Porkchops. When I need the chops to sit for a while in the oven and still be good, I like this baked chop recipe. But I couldn't remember the last time I barbecued them somehow!
The first thing I think about when I'm barbecuing is marinating, somehow. I was going to make my old standby marinade for pork tenderloin, even though I was cooking pork chops last night. But I didn't have any fresh ginger so I added some Dijon mustard instead and a few chopped scallions. Mmmmm. Delicious! The msstard added just a hint of a bite.
1/4 cup soy sauce
1/4 cup bourbon
1/4 cup (?) Dijon mustard
2 Tbs brown sugar
2 Tbs oil
2-3 green onions, sliced
I marinated the bone-in pork chops all day in this, turning the bag a few times.
Got a hot fire going on the grill and then turned over the actual cooking to a guest. I think he did about 5 minutes on each side, then turned the grill off for a few more minutes. They were perfect! Flavorful. Tender. Delicious.
posted by Ellen @ Tuesday, June 07, 2005
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5 Comments:
Commenting on my own post... I used this same marinade for steak the other night and it was superb!
Well, I just prepared the marinade, and my brother screamed at me because of the sodium content in the "lite" soy sauce; consequently, he separated his tenderloin pieces from mine. We will grill in three hours and I will post the results later this evening. Thanks for the quick marinade recipe. Chef Wannabee
And, of course, my soy-marinated pork tasted much better than my brother's. He pretended that he couldn't tell the difference, but we both knew mine tasted better. Thanks again for the recipe.
Of course it did! Here are a few other ideas. http://www.cheapcooking.com/Recipes/pork-marinades.htm
And I'll bet some of the chicken marinades would work well too: http://www.cheapcooking.com/Recipes/chicken-marinades.htm. Maybe you can find one with less salt and make both you AND your brother happy.
I have a variation on this marinade that I think is great with pork. We used it on some pork steaks the other night. I used 4 tbs. coarse ground mustard, 2 tbs. olive oil, 1 tbs. white balsamic vinegar, 1 1/2 tbs minced garlic (about 4 cloves??), about 1 tsp. dried rosemary crushed between your fingers, salt or seasoned salt to taste. The marinade is a thick marinade, and I left it on the meat for grilling. Very good with pork. I think it would work with any white meat (chicken, fish).
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