Pour
marinade over the pork chops and turn to coat on all sides.
Not exact matches
Make a little extra
marinade and reserve it to drizzle
over the cooked
pork chops if you like.
Put the
pork chops in a freezer bag and pour the mixed
marinade over the meat.
After the
pork went on the grill, I put the left - behind
marinade on the stove to simmer and sanitize, then when the
pork and pineapple were
chopped, I tossed them all in the hot sauce
over heat for a few more minutes.
Using a fork, pierce
pork chops all
over (to allow
marinade to penetrate faster) and add to
marinade in dish.
Brush some of the
marinade over both sides of the
pork chops and let sit in the fridge for 1 hour.
Place the
pork chops in a medium bowl, pour the
marinade over the top and thoroughly coat each piece in the
marinade.
I wanted to be all authentico with thin slices of
pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless
pork chops that I coated in a chile and pineapple
marinade and grilled
over hot charcoal.
Serve
pork chops with slaw alongside and
marinade for drizzling
over.