Classic marinade
Mix
1⁄4 c (59 mL) of extra-virgin olive oil, 4 chopped cloves of garlic, 3 tbsp (39 g) of dark brown sugar, 2 US tbsp (30 mL) of lemon juice, 2 US tbsp (30 mL) of spicy brown mustard, 2 tsp (2 g) of dried thyme, 1 tsp (2 g) of onion powder, 1 tsp (4.9 mL) of
Worcestershire sauce, 1 tsp (4.9 mL) of white wine vinegar, 1 tsp (3 g) of
mesquite-flavored seasoning, ½ tsp (0.5 g) of
dried parsley flakes, ½ tsp (2.5 g) of kosher salt, and ½ tsp (2 g) of black pepper together and transfer them to a large, sealable plastic bag. Then, partially slice open each pork chop horizontally (almost like you’re opening up a textbook). Slip the pork chops into the bag of marinade, close the bag, and let it chill between 6–8 hours.
[12]Teriyaki marinade
Combine
1⁄3 c (79 mL) of soy sauce,
1⁄4 c (59 mL) of red wine vinegar,
3⁄4 c (180 mL) of olive oil, 2-3 tbsp (30-45 g) of minced garlic, 1 tsp (2 g) of black pepper, ½ tsp (1 g) of
ground ginger, 4 US tbsp (59 mL) of honey, and 3 US tbsp (44 mL) of Worcestershire sauce together, pouring the mixture into a sealable plastic bag. Then, take a fork and poke the entire surface of the pork. Place the pork into the bag, seal it up, and let it marinate for at least 8 hours. Before cooking, let the marinated pork get to around room temperature.
[13]
- This marinade works well for around 2 lb (0.91 kg) of pork. Feel free to adjust the recipe for your needs.
- You can also add 2 tbsp (24 g) of powdered meat tenderizer to the marinade, but you don’t have to.
