Welcome to week twenty seven of Reddit’s 52 Weeks of Cooking Challenge. This week’s theme is tenderizing. At our Oakhill Organics pickup this week we got four delicious looking pork chops. I looked up how to tenderize meat and found this. I usually let my pork chops marinate in soy sauce or tamari for an hour or two, but I discovered I did not have any in my pantry. I had some balsamic vinegar, Worcestershire sauce, and leftover mango, from my last post, sticky rice with mango. Enjoy this easy delicious marinated, tenderized pork chop recipe with your loved ones.
| Sweet and Sour Marinated Pork Chops |
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Recipe type: Entree, Main Dish, Lunch
Author: Jillian
Serves: 4
- 4 small to medium pork chops
- 3-4 Tbsp balsamic vinegar
- 2 dashes Worcestershire sauce
- 1/4 fresh ripe mango flesh and juice (squeeze it out of peel)
- pinch kosher salt (
- 2-3 Tbsp extra virgin coconut oil (adding a pinch of salt makes it less coco-nutty)
- 1 medium onion, peeled and sliced
- 1/2 cup to 1 cup hot water
- 3/4 ripe mango cubed
- sticky rice (optional)
- Add first 4 ingredients to veggie or zipper baggie
- Marinate for 1-3 hours in refrigerator
- Take baggie out and let it come to room temperature
- Lightly salt pork chops
- Add coconut oil to hot fry pan
- Add pork chops, laying away from you
- Cook for two minutes on one side
- Flip pork chops carefully
- Cook for one minute
- Remove pork chops from fry pan to plate
- Add sliced onion, reserved marinade and 1/4 of diced mango and juice
- Deglaze pan by scraping (with wooden spatula or spoon) the caramelized bits of food from bottom and sides of pan into the marinade liquid
- Cook until sauce thickens a bit
- Add 1/2 cup hot water to pan
- Add in pork chops and liquid from plate
- cook for 1 more minute, turning pork 1 time
- Enjoy pork chops, onions and mangoes with sauteed zucchini, sticky rice, a salad, or over a bed of sauteed greens
2.2.8
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