I pinned this a while back but just got around to making it. I had a pork loin which I had frozen, but it did not look so good when I defrosted it. Therefore, I decided to use this marinade for some thick pork chops instead. They turned out really delicious with a lot of flavor. I served them with wild rice which soaked up the pan sauce, yum. Definitely give this a go! NOTE: This recipe is how I prepared the pork chops, so the cooking time and preparation varies from the original.
Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
3 thick cut pork chops (this can vary based on the size)
Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of the pork chops for 2-3 minutes. Place in the oven and cook for 20-25 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork chops.
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