So since I had been MIA for slightly over a week, I did not get to post the pork chop recipe I came up with (entirely of my own creation might I add) for dinner last Tuesday.
For us, making time for a family dinner can be difficult during the work week. Our schedules are pretty full: each morning we run before breakfast and then go to the gym in the afternoon. My husband is a computer test engineer at a super computer company and awaiting his delayed entry into the Navy. Our son is now a third grader at a new school where he just joined the running club. And although I am currently a stay-at-home mom; I do take Cardiovascular Technology classes three nights a week (soon to be two nights, thank goodness). We are busy people.
However, I do not skimp on quality in our house because I know that a good meal is integral to a happy, and healthy, family. I can, and often do, spend all day preparing dinner for my family. I usually try to make it something where it can be prepared during the day and thrown into the oven before our gym workouts if I want to enjoy it with them before class. Which is one reason I say that marinating makes the world an easier place.
I love marinades. They often can be created with virtually anything you have in stock, including just plain Italian dressing, though I personally have never taken that route. The best part: they are quick and easy, which we love. They also infuse so much flavor without a lot of work. You just set it and forget it.
There was recently a great deal going on at our local Vons for pork chops, and not just thin little ones. No. These ones were slightly over an inch thick. We bought a package of six and surprisingly, since we are Vons Club members, the total came up to just under $9. Amazing, no? This marinade was thrown together at the beginning of the morning, they marinaded all day, I threw them in the oven before our workout and when we got home I they were done.
TANGY MUSTARD PORK CHOPS
- 3/4 cup soy sauce
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 6 tbsp dijon mustard
- 5 tbsp honey
- 1 1/2 tsp ground black pepper
- 1 tbsp Italian seasoning
- 1 tsp dried tarragon
- 5 cloves garlic, minced (I used 1 tbsp + 1tsp of prepared chopped garlic, saves my fingers)
- 6 pork chops, at least 1-inch thick
4. When you are ready to bake the pork chops, preheat the oven to 350F degrees.
5. Bake for between 45-60 minutes, depending on the thickness of your pork chops.