Great recipe to make a head of time and just freeze until you need it! Super simple, made from everything you should already have in the fridge. These are delicious as pork chops, but sometime I like to cut them up and make them into food on a stick. Who doesn't like that?
Prep Time5 minutesmins
Cook Time15 minutesmins
Marinade2 hourshrs
Course: Dinner
Cuisine: American
Keyword: pork chop
Servings: 4people
Calories: 181kcal
Ingredients
Meat
4wholepork chops
1tbspoil
Marinade
1/3cupsoy sauce gluten free
2tbspbrown sugar/maple syrup
2tspWorcestershire sauceUse french's cause it's FODMAP friendly.
1tspDijon mustardYou can totally sub in yellow mustard in a pinch.
Massage to the cops, this will mix/coat them in the Marinade.
Try and get out as much air as you can so the meet is just sitting in the Marinade.
This is where you want to freeze them, or let them sit in the fridge for 2 to 24 hours. You get the most flavour in the first 2 hours but it's great to have things ready, so why not do this the day before?
Cooking the meat
Place a pan on the stove on medium/high heat. We are looking to brown the chops. This is where you get the flavour.
Take the pork chops out of the bag, and keep the marinade for finishing them.
Add pork chop to the pan and brown the pork. (~ 4 minutes)Flip the chops and cook for 3 minutes. If you want to know if it's done you can check it's hit 145f
Hit the pork chops with the leftover marinade from the bag, and cook them on both sides for another 30 seconds.
Take the chops off the heat, and make a 'tent' with foil over top of them. This is a key step and you should not skip this. Leave it to 'rest' for 3 mins. This allows the juice to redistribute in the pork and is a key step. Another reason to let it rest: if you are cooking it to 145f it has to rest for 3 minutes to be cooked correctly (according to the USDA)
Notes
Make it ahead, and pull it on the day you need it. Seriously does great in the freezer.