Finding Harmony Recipe of the Week: Marinated Pork Chops

Marinated Pork Chops

So the other week I signed up for “Take Them a Meal” to two households. I’m not trying to share how generous I am because my hidden motive is it gives me an opportunity to try a new recipe for the blog that I might otherwise not get around to trying. Although that is risky because what if it doesn’t turn out and the people you take the food to think you’re a terrible cook? Or can’t get it down, and they are “down” to begin with?

This time I offered to bring pork chops of some description (along with some other choices) and when the man in the family said bring on the chops, I found this recipe online for 2 which looked promising. But I adapted it to make enough for them (2) and my husband and I (2).

Marinated Pork Chops adapted from “Mitch in the Kitchen”

4 bone-in pork chops (about 6 to 8 oz each but mine did not have bones in)
1/3 cup apple cider vinegar
2 tsp. water
1 teaspoon honey
1 ½ teaspoon kosher salt
several grinds of fresh black pepper
herbs (I used dried thyme, they also suggested rosemary)
2 cloves garlic, sliced

Combine marinade and place pork chops and garlic slices in glass baking pan. Spoon marinade over the top surface. Cover dish tightly and refrigerate. After a few hours, flip the pork chops, soaking for a total of 6 to 8 hours.

Heat a skillet with a thin layer of olive oil on medium heat. When pan is hot, place the pork chops in the pan, prettier side down (for an attractive sear and to place up to serve). Do not disturb the chops while they cook for a few minutes. When they are ready to turn (they should be a nice golden brown and should release easily from the pan, turn them over with tongs or a spatula (not fork or juices will flow out). Cook the other side until the internal temperature reaches 160 degrees and sauce reduces. This took longer than I expected, about 20 minutes. It was like the vinegar had to bubble up and cook out is the only way I know how to describe it. Remove from pan and let rest for a few minutes before eating.

From “Mitch”: *You can also make a pan sauce to spoon on top by adding reserved marinade (but nothing that has touched the raw meat of course), stock, and/or wine to the pan, scraping up browned bits and letting sauce reduce. Spoon sauce over finished pork chops.
*I did not do this, as I ran out of time before needing to deliver the meal.

Having run out of time, I took one bite, left the chops with my husband and drove off to “Take Them a Meal” and an evening meeting.

A few minutes later my husband called on my cell phone and said “Tremendous! They melt in your mouth!” He is usually very supportive and complimentary for anything I try, but this was more effusive than I’m used to!

So, I scored a new dish for our repertoire. Well worth the effort! And obviously I was in such a hurry that I forgot to take a picture of the final product. Next time.

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What is your go-to meal when you carry food to a friend, family or church member who needs a little help in a time of need?

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And if you’ve never heard of my book with 100 more great recipes (not all mine) check out Whatever Happened to Dinner: Recipes and Reflections on Family Mealtime (Herald Press, 2010).