As much fun as eating Thanksgiving leftovers can be, it’s time for a change, and I’m craving pork and beans. Why pork and beans? I have no idea, but once a craving hits, I can’t let it go.
As far as I’m concerned, there is no easier way to impart flavor to foods than to marinade them in a sweet or savory sauce. I love using a good balsamic vinegar because its strong, sweet flavor works well with meat or vegetables.
I start with a basic combination of fruity olive oil, balsamic vinegar, honey and spicy Dijon mustard. Then all I have to do is add my herb of choice and I have the perfect marinade.
If you really want to get fancy you could make extra marinade and reduce it into a savory sauce for your pork chops, but this pork chop recipe is happy enough with those baked beans I was craving.
Craving satisfied! Caramelized glazed pork chops on top of sweet and spicy baked beans. What’s missing? Hmmmmm. Probably my usual veggies. No worries, I served a salad on the side. Now that’s what I call a meal!
- 2 pounds boneless skinless pork chops, 8 chops
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon garlic, minced
- 2 teaspoons honey
- 1 teaspoon oregano
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Combine marinade ingredients in a large zip lock bag. Add pork and marinade for one hour.
- Grill or pan fry chops over medium heat for 5 - 6 minutes per side until pork is cooked through and just faintly pink in the middle. Allow to rest for 3 - 5 minutes so chops finish cooking through.
Nutrition Per Serving
Calories: 249, Weight Watchers PointsPlus 6
Total Fat: 13.76g
Total Carbs: 3.18g
Dietary Fiber: 0.09g