Fun Son grilled the most delicious steaks for Mother’s Day dinner. (Sunday lunch is called dinner in the south.) I asked what he did to the steaks before grilling. He told me the ingredients of his marinade and said he uses the same marinade for pork chops plus with brown sugar added.
On the night my Hooray for the Red, White, and Blue tablescape was rained out, I cooked the pork chops.
Fun Son shared his recipe – but with instructions such as equal amounts of this and that, a little less of the other.
It seemed I was asking my grandmother for a scratch recipe back in the day. Ha!
The first step is to rub seasonings on the chops.
Stir together the marinade ingredients.
Pour over the seasoned chops. Marinate for thirty minutes to an hour, for longer if you have the time. (Refrigerate if longer than 30 minutes.)
Spread olive oil in pan heated to medium-high heat. Cook chops for three to five minutes per side, depending on the thickness of the chops.
Here’s your recipe to print or share.
- 6 to 8 pork chops
- ½ teaspoon each of salt, pepper, and garlic powder
- ¼ teaspoon Tony's Chachere's Creole Seasoning
- 4 Tablespoons Olive Oil, divided
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons Balsamic vinegar
- 2 Tablespoons brown sugar
- Rub dry chops with salt, pepper, garlic powder, and Tony's Chachere's
- In small bowl, mix 2 Tablespoons olive oil and Worcestershire sauce, balsamic vinegar, and brown sugar. Stir until sugar dissolves.
- Pour maridate over meat. Marinate 30 minutes to an hour or more if time allows. (Refrigerate after 30 minutes.
- Heat 2 Tablespoons olive oil in pan on medium-high. Sear chops (with some marinade) 3-5 minutes on each side, depending on thickness. Enjoy!
I usually buy bone-in chops and will in the future. These chops are very good and I imagine would be better with the added flavor of the bone-in chops.
Do you prefer the flavor of bone-in pork chops?