Every once in awhile I stumble upon a recipe that is so delicious, it makes it into almost any weekly meal plan. Well, today I am sharing one of those recipes!
Centered around apple cider vinegar, this recipe is both delicious and nutritious. Leaving the pork chops in the apple cider vinegar for a minimum of 6 hours in the fridge (longer is even better!) allows the ferment to do her work. ACV makes the meat even more tender as you leave it to marinade, and also brings out more dimension in the flavor of the pork. The result? A juicy, meaty, tangy delight that comes together in a pinch.
Special thanks to Food52 for this recipe. I modified it just a touch.
Happy cooking!
You will need --
- 4 boneless pork chops
- 1 cup organic apple cider vinegar
- 2 tablespoons extra virgin unfiltered olive oil
- 3 tablespoons local honey
- 3 medium cloves of fresh minced garlic
- 1 tablespoon dijon mustard
- 1/16 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 1 tablespoon tapioca starch
Instructions--
- Create your marinade in a medium mixing bowl by whisking together apple cider vinegar, olive oil, honey, garlic, Dijon mustard, cayenne pepper, salt, pepper, and tapioca.
- Measure 3/4 cup of marinade into a small sauce pan, and cover. Set aside the remaining marinade in a mixing bowl for the pork. Place the sauce pan in the refrigerator.
- Place the pork into your marinade in mixing bowl and refrigerate for 6-8 hours. If you work or have a busy day ahead, this is ideal to prep in the morning, making dinner prep much easier at the end of a long day.
- Remove pork and the sauce pan from the refrigerator 30 minutes prior to cooking and allow both items to come to room temperature. Cook the pork on a grill or on the stove-top on medium-high heat, flipping and basting with leftover marinade midway. Depending on the size of your pork chops, you will only need to cook them 3-5 minutes on each side. The pork is done when there is a small amount of pale pink in the center with white outer edges.
- Allow the meat to rest for a few minutes on a plate while you place the saucepan with the marinade on medium heat. Simmer and stir frequently until the sauce is heated through and thickened. If you cooked your pork on the stovetop, be sure to cook the sauce in the pan that the pork was cooked in to pull up any of that extra flavor that was left over from cooking. Remove from the heat, add the chops to the pan, and coat them in the apple cider sauce. Serve immediately.
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