I know some people don't care for pork chops--they're so easy to overcook resulting in dry, flavorless meat. Whenever my sister got a package of pork chops out of the freezer and put them on the counter to thaw, my brother-in-law would suggest that they go out to dinner. Who knows how old that package of pork chops is by now. The standard for pork has changed and it now only needs to be cooked to 145 degrees. My husband is "meh" about pork chops but he loved these--moist, juicy and full of flavor. The recipe is adapted from the blog Dad Cooks. The original called for reserving some of the marinade to glaze the finished chops with. I omitted that step but feel free to do it. As the timing for grilling meat can vary greatly, be sure to check the chops and remove them when they reach 145 degrees.
¼ cup soy sauce or tamari
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
3 pounds thin cut pork chops (¼-inch to ½-inch thick)
Combine soy sauce, balsamic vinegar, honey and olive oil in a baking dish and mix well. (You could also do this in a ziplock bag.) Optional: reserve 2 tablespoons of marinade to glaze cooked chops.
Add pork chops, turning once or twice to coat. Let sit for 30 minutes or cover with plastic wrap and put in the refrigerator for up to four hours.
Preheat your grill to medium high (350 degrees to 400 degrees) for ten minutes then reduce temperature to medium.
Remove chops from marinade and place on grill over medium direct heat.
Grill until you have nice grill marks on the bottom. This should take about two minutes. Then rotate your chops 90 degrees and grill until you have a crosshatch of grill marks on the bottom, approximately two more minutes. Timing will vary. When done, the top of the chops should have turned from pink to white and the chops are cooked through. I always test mine with an instant read thermometer. They should be 145 degrees.
Remove chops and let sit 5 minutes before serving. If desired, glaze chops with reserved marinade.
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When murder taints writer-in-residence
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The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.
Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .
Includes a mouthwatering cookie recipe!
My article on the Enduring Appeal of Cozy Mysteries
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