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January 07, 2009


betsy Mamo
I have to go look for the Goya. MMMM!
Lee Cockrum
I have a fabulous marinade for pork chops, for grilling. (Or you could broil them, I just hate to clean the broiler pan!) I get tons of compliments every time I make them. We took them to a cookout once, and we could not grill them fast enough! 1/2 c. Dijon style mustard 1/4 c. plus 2 tbsp. bourbon 1/4 c. soy sauce 1/2 c. firmly packed dark brown sugar 2 tsp. Worcestershire sauce 1/3 c. minced scallion In a bowl stir together the mustard, the bourbon, the soy sauce, the brown sugar, the Worcestershire sauce and the scallion. Use the marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken or pork, covered and chilled, overnight. Baste the shellfish or meat with the marinade as it is grilled. Makes about 1 1/3 cups.
My Merino Mantra
I'll have to try that recipe. The key to moist pork chops is to not overcook them, but I grew up knowing that undercooked pork chops make you sick. It's a real fine line between moist and leathery with pork. I'm still working on it. I know that pork is supposed to be different today, where it is served pink in restaurants, but I won't eat it that way.
Your pork chops sound wonderful! I so wish that we had cable tv.
Wool Winder
You've got me interested in that pork chop recipe, especially since that's what I'm planning to cook tonight. Sounds delicious.
Those pork chops sound great!
Thanks for the great tip -- I love to watch Food Network on the weekends, so I'll be looking for her!

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