After my pork chop rub debacle, I’m sticking to marinades to add flavors to grilled meats for awhile. They’re much easier to count on when they’re homemade, from my pantry. I laughed when I read this recipe; the blogger had a cup of leftover pineapple and used it as the basis to create this marinade. I had a cup of leftover crushed pineapple in my fridge too! Fate.
I put the chops in a zippered storage bag. They were large, lovely chops and I was looking forward to my P.S. grilling them for dinner. I’d help him out by marinating them for a few hours.
I measured the ingredients into the bowl of my large measuring cup and whisked until the ingredients were well blended.
I poured the marinade into the zippered storage bag and closed it tight. I set the bag into a Ziploc shoebox before I put it into the fridge, just in case. It’s not that I don’t trust the bag as much as I really hate cleaning out the fridge when one goes rogue on me. It is a lot of work to remove all of those glass shelves!
The pork chops marinated for about 3 hours. My P.S. grilled them expertly as I stir fried some fresh asparagus with a little minced garlic and grated ginger. I also made creamed potatoes, which I’ve previously posted.
The pork chops were superb, with almost Asian flavors. The marinade was so close to tasting like Teriyaki that I decided it needed to be called Teriyaki Marinade. The asparagus echoed the Asian flavors with hints of garlic and ginger. The potatoes were ultra creamy and delicious, but definitely not Asian. They were purely American comfort food.
I’d only marinated 2 chops so I had half of the marinade leftover. I refrigerated it and we used it to marinate and grill chicken a few nights later. Equally excellent flavors when used with chicken!
Pineapple Teriyaki Marinade
1 cup (240 mL) crushed pineapple
1/3 cup (80 mL) soy sauce
1/3 cup (80 mL) brown sugar
1/4 cup (60 mL) apple cider vinegar
2 cloves garlic; minced
1 teaspoon (5 mL) ground ginger (the dried kind)
1/2 teaspoon (2.5 mL) ground cloves
Add chops to a zippered storage bag. Mix together marinade ingredients in a bowl, add to zippered bag. Marinate for at least an hour in the fridge. 2 or 3 hours would be even better.
Grill or fry chops as desired.
Marinade can be cooked and thickened for a dipping sauce.
Adapted from About.com