• Tag Archives marinated
  • Red Wine and Sage marinated Pork Chops

    Half an hour marinating, with onions to grill with the pork.

    Serves 4

    Port Wine and Sage Marinated Pork Chops
    Port Wine and Sage Marinated Pork Chops With Mashed Peas
    • 4 boneless pork chops

    Marinade:

    • 1 cup port wine
    • 2 tbsp apple cider vinegar
    • 1 tbsp soy sauce
    • 4 garlic cloves, coarsely chopped
    • 1 large onion, cut to thick rings
    • 6-8 big sage leaves, crushed
    • 2-3 oregano leaves, crushed (optional)
    • 1/2 tsp black pepper
    • 1/3 cup sugar in the raw
    • 1/4 tsp mustered powder
    • 1 tsp salt
    • 1 tbsp olive oil
    1. Place all marinade ingredients in a 1 gallon ziplock and mix
    2. Add the pork chops, remove air as much as possible and seal ziplock
    3. Let marinate for half an hour, working the chops inside the ziplock every few minutes
    4. Remove onion rings and chops from the bad and discard marinade.
    5. Grill chops and onions on medium-high heat. Chops need about 3 minutes on each side.

    Great with mashed potatoes, mashed peas, fries or any side you like.


  • Quick Maple Syrup Marinated Grilled Boneless Short Ribs Strips

     

    Excellent with a side or in a salad. Minimal effort and great results.

     

    Serves 2

    Maple Marinated Grilled Short Ribs
    Maple Marinated Grilled Short Ribs
    • 2 Short Ribs Strips 2″  wide (8″-10″ long, 1″-1.5″ thick)

    Marinade:

    • 2 tbsp Maple Syrup
    • 1/2 Lime’s juice
    • 1/4 tsp salt
    • 2 tbsp sugar in the raw
    • 1/4 tsp black pepper
    • 2 tbsp port wine
    1. Place all marinade ingredients in a gallon size ziplock bag and mix.
    2. Place the meat in the ziplock bag, take out as much air as possible and seal it.
    3. Let marinate for 10 minutes while working the meat inside the bag every couple of minutes to “encourage” the marinade to get inside the meat.
    4. Heat the grill to highest setting.
    5. Grill the meat on high for 3-4 minute each side. Discard the ziplock with marinade.
    6. Let the meat stand off the grill for 2-3 minutes.
    7. Slice the meat to 1/4″ thick slices.
    8. Enjoy.

    When serving, pour the juice that came out from the meat when cutting it over the sliced pieces and/or mashed if served together.