It’s taken me a long time to get into making marinades. I’m not sure why other than they just always felt intimidating somehow. I mean, a bad marinade can really ruin an entire meal! But I finally put on my big girl panties and gave it a try. And you know what? Those big girl panties really work!!
I served this to Mini Chef for dinner with my No Mayo Potato Salad (coming up July 1st!) and some brussels sprouts, and man that kid was happy with dinner!!! (The marinade tasted pretty yummy over the brussels sprouts too!)
All in all, I’ll make sure I have a batch of this in the freezer at all times. It will pair well with any cut of pork, and is just as delicious as anything you can buy in a bottle. Plus it’s easy to make in a blender!!
And remember, if you aren’t sure about best practices for marinating meats (such as timing), check out my guide for How To Marinate Different Types Of Meats!
I should also mention that this recipe will make enough marinade for between 3 to 5 pork chops. So use that as your guide when deciding if you need to double your batch or not.
NEED A GOOD BLENDER?
Give this Ninja a try! (amazon affiliate link) It has convenient travel cups you can blend in for smoothies on the go, or even smaller jobs like this marinade. Love my Ninja!!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- 3/4 cup light flavored oil (I used organic grapeseed oil)
- 1/4 cup balsamic vinegar
- 2 tsp. prepared yellow mustard, no sugar added
- 1 tsp. ground nutmeg
- 1 tbsp. garlic powder OR 4 cloves garlic crushed or minced fine
- 1/4 cup low sodium soy sauce
Blend all ingredients together in a blender until well blended.
You can freeze in a freezer-safe container or bag for up to 6 months. Simply thaw in the fridge the day before.
TO MARINATE: combine the meat and marinade in a container (zipper-top bags work best, but you can use a casserole dish as well). Let sit in the fridge for 3-12 hours.
TO BARBECUE: make sure to set aside about a quarter of the marinade for basting BEFORE combining with the meat for marinating. Remove your chops from the sauce and place on the barbecue, basting as needed with the reserved marinade. discard any leftover marinade to avoid contaminating food with raw meat juice left behind in marinade.
TO BAKE IN OVEN: pre-heat oven to 375 F. Empty pork chops out onto a sheet pan and cover loosely with foil. Bake for about 25-35 minutes, or until the chops reach at least 165 F. on a meat thermometer.
IMPORTANT: Please remember you should NEVER use leftover sauce (after marinating) on your foods for serving. Once that raw meat has been in the sauce, consider it used up. You don't want to serve raw meat juice on your cooked food. Ick!