Anne asked the other day about my favorite way to prepare pork chops.  I have a tendency to dry them out when cooking so I go the marinade route.  I just happen to be making these for dinner tonight so when I was putting them in to soak I took a few pictures.

Usually the chops come in larger amounts than we eat for one dinner so I got out two zip top bags, one for the marinading dinner ones and another to put the left over two in for dinner another night.  You can trim the fat off now, or when you are ready to cook them, or not at all if that’s your bag.  I opted for after marination because I’m feeling lazy right now.

Marinading pork chops

If you wanted you could do this when you come home from the store and then freeze the baggies you aren’t using.  Super easy to thaw and dump marinade in on another day.

Marinading pork chops

I sealed up one baggie and put in in the refrigerator.  In the other I sloshed in some marinade.  How much?  Maybe a quarter of the bottle.  I wasn’t at all precise (cue  my husband to faint) and just put in enough that I thought they would be well covered when I squished out all the air.

Marinading pork chops

The I put these back in the fridge and set a timer for two hours.  When that dings I’ll flip the bag over to ensure good coverage on both sides (not a necessary step).  Two more hours and it’ll be time to cook them up.  I’m also thinking I’ll make some creamy dill zucchini to go along with them.

 

 

**Update:  This marinade is awesome.  Dave poured all of it in the pan when he started the chops, then after they were done he took them out and turned up the heat to reduce what was left into a quick glaze.  Delish!