need a killer marinade for pork chops on the grill.?

Answer 1

coke/pepsi and garlic. its tasty ...im not joking

Answer 2

Grilled Pork Chops New Orleans

1 tbsp Tabasco, 1 tbsp Worchesteshire, 1 tsp thyme, 3 clove garlic, 1/2 cup dry red wine, salt & pepper to taste. Marinade 4 boneless chops in this mixture for 2 to 24 hours. Grill over high heat until medium rare.

NOTE: I double the Tabasco... to my taste.

Great with Green Onion Pasta, a salad, and French Bread.

Answer 3

One of many I can recommend, type 'marinade' at the search engine link for more:

Mustard and Bourbon Marinade

1/2 cup dijon mustard
1/4 cup bourbon -- plus 2 tablespoon
1/4 cup soy sauce
1/2 cup dark brown sugar -- firmly packed
2 teaspoons worcestershire sauce
1/3 cup scallion -- minced

In a bowl, stir together the mustard, bourbon, soy sauce and Worcestershire
sauce, and the scallion. Use the marinade to marinate shrimps or scallops,
covered, at room temperature for 1 hour, or beef, chicken, or pork, coverd
& chilled, overnight. baste the shellfish or meat with the marinade as it
is grilled.

Makes about 1 1/3 cups.

Answer 4

Killer pork chops: 1 x pork chop per person at least 1 - 1 1/4" thick BONE IN Center Cut 1 slc lemon for each chop Catsup 1 x pork chop per person at least 1 - 1 1/4" thick BONE IN Center Cut 1 slc lemon for each chop Catsup Method : Brown Sugar - can use Sugar Twin but the "real deal" tastes better Spray a 9x12 baking pan with cooking spray. Trim chops well. Lay each chop in pan. Put a thick layer of brown sugar (or substitute) on each and then a good squirt of catsup. Place a slice of lemon on each chop and then smother with catsup. Cover entire chop and lemon surfaces and let it run down the sides. Bake at 375F for 60 minutes, checking after 45 minutes to make sure catsup-sugar mix isn't burning. Place on serving platter; squish cooked lemon slices into chops and enjoy. I like to serve this with a big baked potato and green salad. Any more than that is too much - it is definitely heavenly. Also, its best put together just before baking. If you prepare ahead the sauce is no where near as good.

Answer 5

my sangria adobo -- YUM!

1/2 cup lime juice
1 cup orange juice
1/2 cup cheap red wine
1/4 head of garlic mashed and minced
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon marjoram
1 teaspoon thyme
1/2 teaspoon corriander

rub salt on your porkchops and let them sit in the marinade for a couple days. you can thank me after.

Answer 6

1/2 cup peanut oil
1/3 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid hickory smoke
1 teaspoon garlic power or 3 cloves fresh pressed
1 teaspoon ground black pepper
1/4 cup parsley flakes

We are actually making this today- one of our favorites...

Answer 7

what i do with my meat on the q is my own creation i stick all my meat in a disposable tin pan and boil it in bar ba q sauce it comes out so tender you wouldn't believe and very flavourfull just add some water to the sauce to loosen it up a bit and if you want add garlic powder or red pepper to give it some kick YUMMMY !

Answer 8

mix orangemanderin (jelly)with Italian dressing.Marinade pork chops with half of mix.Then add BBQ Sauce with the remaining mix..this my friend is the bomb!!!!! grill chops..when almost to your grill time add remaining mix

Answer 9

just marinade it for an hour in worchestershire sauce. it's great.

Answer 10

Canadian Mist, and Honey Mustard !
Warning : This is not intented for use by "WIMPS" !