So, yeh, I know I have my standard ‘steak and chop marinade‘ – and it is pretty darned good – but I was looking at a jug of apple cider in the fridge that was just wasn’t going to drink itself, so I thought I’d play around a little bit and mebbe use a couple of nice looking bone-in pork chops I’d picked up at the market.
Good decision! The marinade is nicely spiced and flavorful, and the chops cooked up perfectly on my kitchen grill to make for a fine dinner with roasted corn on the cob.
•2 bone-in pork loin chops
•1/8 tsp garlic powder
•1/8 tsp onion powder
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 tsp dried parsley
•1 cup apple cider
•1 cup apple cider vinegar
•1 tbsp Tamari (or soy sauce)
•1 tbsp honey mustard
Whisk the marinade ingredients together and pour over the pour chops in a gallon-sized zipper bag. Close the bag and arrange, with the chops in a single layer, on a flat bottomed, rimmed plate (a quiche plate works a treat) to catch any leaks.
Stash in the fridge for a couple of hours or (always more better, you know this) overnight, flipping the bag a couple of times when you think to.
When ready to grill, remove the chops from the marinade (discard the marinade) and allow to come to room temperature for 20 or 30 minutes while you prepare your grill.
Heat your outdoor grill to medium high (I heated my kitchen grill to high), then brush a bit of olive oil on the grates, add the chops, and grill for five or six minutes per side.
Remove from the grill and allow to rest in a warm spot for five minutes before serving.
Nice! And, I still have some of that cider in the fridge, so I’m thinking another round of chops, soon, would be a very good thing.