Saturday, August 27, 2011

Marinated Boneless Pork Chops

So I'd originally planned to make fried pork chops for dinner tonight.  But when it came time, I just didn't want to do it.  So I marinated them instead.

Ingredients:

1 large package of boneless pork chops.

Marinade:
soy sauce
Worcestershire sauce
Rum
Salt
Pepper
Onion Powder
Garlic Powder
Ground Mustard
Ground Orange Peel

Additional:
Red Bell Pepper, sliced
Orange Bell Pepper, sliced
Medium Onion, sliced
Herb butter rice (or any rice of your preference)

If you've ever read any of my recipe blogs, when I've been experimenting, there simply are no measurements.  Pretty much, get a plastic container large enough to hold all the pork chops, then add enough soy sauce to cover them a third of the way up from the bottom.  Add 3 large dashes of the Worcestershire sauce, then for each of the dry spices, enough to cover the top layer of meat in a very thin layer of each.  Add enough water to cover almost over the top of the meat, then stir it around/ rearrange the meat and let it marinate for 30 minutes.

Heat the oven to 350, put the pork chops in a single layer in the bottom of a casserole dish, then cover them over with the marinade.  Cover the dish with tin foil and back for 45 minutes.  When you have 15 minutes of that time left, prepare your peppers and onions and start a wok or frying pan with a layer of vegetable oil on the bottom on medium heat.  When it's heated, toss in the vegetables and begin to saute.  Then take the pork chops out of the oven, and put them on a broiler pan and broil on each side for 4 minutes per side.  Take several large splashes of the marinade and spread it over the sauteing vegetables, to add the flavor to them.

When you're done broiling the meat and the onions are starting to go glassy but the peppers haven't gone limp, it's ready to serve.  Put the rice down first, pork chop on top and top with some of the onions and peppers, and enjoy (:

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