Hubby must have told me 10 times during dinner how great these chops were!! But, he was right - great flavour!!
This was really good! I needed something at the last minute with pork chops, so I only marinated them for about an hour, but next time I'll let them marinate all day. I'm still getting used to my George Foreman (I think I was the last person in the world not to have one!), so my chops could have been moister, but that was no fault of the recipe!
It's hard to believe that just a little over a year ago, this little gal posted this recipe, which will have a starring role at our dinner table tomorrow evening. At that time, I will post a proper review. I'll be cooking it on an open indoor grill and will serve with mashed potatoes or cabbage, haven't decided yet; in any case, Amy will shine in our home tomorrow evening.
I had a good cry making this recipe. Sometimes I miss Amy so much I can almost feel her sweet spirit in the kitchen with me. I had 3 BIG boneless chops that I needed to do something with. I put these on to marinade early Saturday morning and we grilled them on the George Foreman late Saturday afternoon. The combination of flavors was GREAT. The chops were moist and tender with the cayenne adding just a hint of heat and the maple syrup adding a bit of sweet. Mark really liked this recipe and we will be using it again.
I had way too much fun with this. Truly a fab way to serve this. I tried your way once, then revamped a bit with some s sprinkling of Italian herbs in exchange of cayenne and the syrup. I used French Tart's Foo salt- just a pinch. No matter how I did it, it came out great. Thanks for a great idea! No leftovers!
i dont add the ginger because we never have it(and DF's GF is allergic so i dont like having it around) i use alittle less soy sauce for personal tastes, but this is a very nice way to make porkchops, which im usually not a big fan of, works well with pan frying also