A new twist on a classic marinade creates perfect grilled pork chops.
Course Main Course
Keyword pork, pork chops
Prep Time 20minutes
Cook Time 20minutes
Resting Time 1hour
4boneless pork chops2-3 pounds total weight
1cupneutral oilhigh oleic sunflower or similar
1cuprice wine vinegar
Put one chop in a heavy duty freezer bag. Hit it with the flat of a rolling pin until somewhat flattened, then flip over and repeat. Aim for an even thickness of about ½ inch. Repeat with other chops and place in a bowl or tupperware in your fridge.
Put the egg in a blender. While it runs, add the oil in a slow, steady stream. Then slowly add vinegar, followed by water. Take your time - you want a completely emulsified marinade.
Add salt, mustard and honey. Blend thoroughly.
Pour enough marinade in to completely cover the chops. Refrigerate any leftovers for up to a week.*Using tongs, make sure all the chops are well coated. Let sit in the fridge for at least one and up to three hours.
When you're ready to cook, let your grill preheat thoroughly. Over high burners or a hot charcoal fire, cook the chops, flipping frequently. Because they have been flattened, they will cook quickly. Remove each as it hits 140° at its thickest portion.
Serve with grilled veggies, a salad, or whatever you feel like. No sauce necessary.
*Though I think this marinade goes best with pork, it's also excellent with chicken. If you use it on wings or drumsticks, I'd encourage you to let them sit a bit longer, up to 8 hours.