...and speaking of grilling...I have the new videos and recipes from my Drunken Grilled Pork Chop recipe this weekend. The marinade made the pork chops perfectly moist and tender. I'll definitely be making this one again. On the down side, I made the Purple Foodie's Garlic Oven Fry recipe again and unfortunately it ended up making my camera man ill. He suffers from diverticulitis and apparently he can't partake in freshly milled black pepper. Oh well, I didn't know and neither did he. The fries however still rocked something fierce. I'll just have to make sure he isn't eating with me when I use it.
While I'm getting the the pictures together from this adventure, here are the videos and recipes I used. Pictures are on the way and this time I swear I won't forget for a week!
* 2 Bone-In Pork Chops, about 1” thick
* 1/8 cup soy sauce
* 1 Tbsp. Brown Sugar
* 1 tsp. grated fresh ginger
* 1 cup of your favorite beer
Place ingredients in a bowl and whisk until combined. Place chops in zip lock bags and spoon marinade onto chops. Seal bags and massage marinade into the chops. Place bags in fridge and let sit for 4-24 hours turning bags as needed to distribute marinade. After chops are sufficiently marinaded, heat electric grill on high. Remove chops from bags and place directly on heated grill. Cook on high for 7 minutes on each side. Internal temperature of cooked pork chops should reach 170 degrees. Meat should be white all the way through.