Garlic-Caper Marinade

a surprising, flavorful blend of favors that really dress up any cut of meat. The original recipe calls for pork chops but I use on duck breasts, chicken, pork etc.. Recipe from a Fred Meyer mailer.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3  tablespoons capers, soaked 10 minutes in cold water or 3  tablespoons  capers in vinegar, drained
• 3  large garlic cloves
• 1  tablespoon fresh rosemary leaf, lightly packed
• 1  tablespoon extra virgin olive oil
• 1⁄4 teaspoon ground black pepper
• 4  pork chops (you can also substitute game meat, chicken, duck, beef)

Directions

1. An hour before or up to overnight, mince together, in a food processor or by hand, the capers, garlic and rosemary. Blend in the olive oil and pepper. Coat both sides of meat and set on plate or in plastic zip loc bag.
2. after marinating for an hour or up to 24 hours, grill meat and sprinkle with salt, if desired. About 4 minutes per side depending on thickness and desired wellness of meat being cooked. Refrigerate any leftovers.