- ¼ c. soy sauce - choose gluten free if opting for a gluten free dish
- ¼ c. cider vinegar
- ¾ c. vegetable oil
- 2 T. fresh minced garlic
- 1 tsp. black pepper
- ½ tsp. powdered ginger
- ¼ c. maple syrup
- 2 T. grainy mustard
- 5-6 boneless pork loin chops
- 1 T. cooking fat of your choice
- 1 tsp. Bavarian Style Seasoning or similar seasoning blend
- 1 c. sliced leeks
- 1 small bunch baby turnips, halved
- ½ crisp apple, cored and sliced into wedges
- High quality balsamic vinegar
In a large container, combine the first eight ingredients (soy sauce through grainy mustard) to form a marinade. Pierce the pork chops with a fork and add them to the marinade, making sure to coat them well. Cover and refrigerate at least 8 hours or overnight. When you are ready to cook, remove the meat and discard the marinade. Leave the pork chops rest at room temperature for 15-20 minutes, this will relax the meat fibers and make for a more tender juicy pork chop. Heat a large skillet over medium-high heat. Add the cooking fat of your choice to the pan; swirl to coat. Sprinkle the pork chops evenly with the Bavarian Style Seasoning or similar seasoning blend. Add the pork chops to the pan; cook 3 minutes on each side or until pork chops are seared on each side. Remove from the pan; keep warm. Add the leeks, baby turnips, and apple slices to the pan. Sauté for 5-7 minutes or until everything is crisp-tender. Add the pork chops back to the pan and broil it all for 2-3 minutes to finish and add a little texture. Drizzle the top of the chops with good balsamic vinegar just before serving.
- Yields: 4-6 servings
- Preparation Time: 30 minutes plus marinating and resting time