Today's recipe for pork chops is one of my absolute MUSTS for summertime grilling.
If you try it, write back and let me know.
Happy summer Saturdays all!!
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I absolutely adore pork chops but have come to learn that a little loving kindness displayed before cooking goes along way toward a flavourful, juicy end product.
Pictured above are my tender. beer marinated, grilled porkchops, summer greens from the garden, and sweet, succulent corn on the cob.
An easy and delicious summer meal made that much better with a few tips and techniques I've learned over the years that I'll share in today's blog...
First, the marinade - and I really can't say enough about it. After having tried and experimented with a gazillion marinades for pork over the years, people, this is the one!
The good news is that as amazing as it is on pork it is equally scrumptious on chicken or chicken wings.
Here's what you'll need:
(For printable recipe, click HERE)
* 1 can beer (the new Budweiser lime beer is amazing in this marinade)
* 3 tablespoons soy sauce
* 1/4 cup peach or mango chutney
* 1 teaspoon hot sauce
* 1 tablespoon dijon mustard
* 2 tablespoons brown sugar
* 1 tsp ginger
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* freshly ground pepper
Combine all the ingredients, and your meat in a bowl, dish or plastic bag. As a side note, I like to buy bone in chops and usually trim the fat off before marinating. The marinade tenderizes the meat beautifully so that there is no need for the extra cholesterol.
Refrigerate for at least 4 hours, preferably overnight, turning a few times.
Remove meat and cook according to your preferences. I like to grill at this time of year and serve with a little more chutney on the side.
For the Greens...
Like summer on a plate, I did a mixture of baby spinach, baby beet tops, and swiss chard.
Rinse them all really well to get any dirt or sand off and then put in a pot turned to medium high. No need to add extra water as the greens will release lots on their own. Cook and stir until the greens are soft and ready to eat and then drain well. Return to heat, add a dollop of real butter, a tbsp of white vinegar, a tiny bit of salt and pepper and you are good to go!
Finally, the Corn...
You're probably going to think I've completely lost my mind because I'm about to tell you how to boil corn, but bear with me.
While you're most likely right, that boiling corn is not rocket science, there is a way to do it that will give you the sweetest, most beautiful corn you ever had in your life every single time.
I know!
Here's what you do...
Fill a large saucepan with water and then add 2 tbsp sugar, and 2 tbsp of vinegar.
Don't roll your eyes at me, I'm serious.
Now bring to a boil.
Put corn in the boiling water and as soon as it comes back up to the boil, cover, and take off the burner. Leave the corn sitting in the pot with the lid on, no peaking, for seven minutes.
Set your timer, pour yourself a cocktail and then serve with cold fresh butter and a little salt and pepper.
Trust me, you'll be thanking me for these ones...
Fresh Corn, Baby Greens, and Mave's Tipsy Porkchops in Beer Marinade...
Everyday magic at its very best.
Bippity.
Boppity.
Boo!!!!!!!
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