Pork is another ubiquitous meat here in Singapore and we occasionally like to partake in the ‘other white meat.’ A few nights ago we had marinated pork chops. Marinating is a great way to add flavor to meat and also to tenderize it.
For this marinade, I used soy sauce as the base and added dijon mustard, some rice wine vinegar, and some chili sauce. I put the chops in a gallon freezer bag and poured the marinade over top and let it sit for a couple hours.
Remember to let your meat come up to room temp before cooking it. That helps get a consistent cook throughout the meat and helps prevent sticking to the pot or pan.
I cooked these a tad too long and some were dried out — a typical mistake with pork. Don’t be afraid of a little pink pork!
A good side dish: Brussels sprouts.