Plymouth County pig farmer Linda Schroder joins Jeff for a fun conversation about incorporating pork into your grilling plan this summer. It's a conversation that will enlighten you about the current pork industry. It was also make you very hungry. So here's recipe for the grill. Listen to the conversation below then come back to it:
Ingredients:
- 4 boneless, pork chops
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper.
- Add the pork chops to the bowl and toss to coat.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Preheat your grill to medium-high heat.
- Remove the pork chops from the marinade and discard the marinade.
- Grill the pork chops for 4-5 minutes per side, or until cooked through.
- Serve immediately.
Tips:
- For extra flavor, you can add some chopped fresh herbs to the marinade, such as rosemary, thyme, or oregano.
- If you don't have a grill, you can cook the pork chops in a grill pan over medium-high heat.
- Serve the pork chops with your favorite sides, such as grilled vegetables, rice, or potatoes.