Give it a try, I think you will be, too.
I used bone-in thick cut chops from my butcher, but this marinade will work every bit as well with chicken, too, so go ahead and put a batch together today – just remember, an overnight soak is best!
•1 tbsp Sherry vinegar (or white vinegar)
•Milk to measure 1 cup
•12 oz beer (not “lite”)
•1/4 cup Worcestershire sauce
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp Zippy Mustard (or Dijon mustard)
•3 or 4 crushed garlic cloves (I use roasted garlic)
•1 tsp curry powder
•1 tsp rosemary
•1 tsp thyme
•1 tsp black pepper
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the tablespoon of vinegar to a beaker of measuring cup, then add milk to measure one cup. Give it a whisk to mix, then set aside to rest for five or ten minutes.
You have just made your own buttermilk.
Add the beer, brown sugar, Worcestershire and Sherry Peppers Sauce, Cajun Power Spicy Garlic Pepper Sauce, and the mustard and whisk until well combined.
Place the pork chops (or chicken) in a gallon sized zipper bag and add the crushed garlic, curry powder, rosemary, thyme, and black pepper.
Pour the marinade over the chops in the bag, seal, pressing out any excess air, then give a couple of flips to evenly coat the chops and distribute the garlic and seasonings.
Place the bag on a rimmed plate – for to catch any drippage – and stash in the fridge for a few hours or – you know this by now – always more better, overnight; giving the bad a flip and a turn when you think to.
When ready to cook, remove from the marinade (discard the marinade and the bag), and allow the chops to come to room temperature.
Grill as you like, then allow to rest for five minutes before serving.
Wicked tasty chops! Loaded with flavor, moist and tender, and lightly charred here and there from the grill. Perfection.
We enjoyed ours with grilled marinated asparagus. Look for that recipe…