“Labor Less, Accomplish More!” That’s my mantra in most things (after all–don’t we all love “working like a dog?”) but especially when entertaining. So, if like me, you’re hosting a Labor Day picnic, give this entree a spin. It’s designed to be cooked in advance which will free you up to hang with friends and family instead of slaving away in the kitchen by your lonesome.
Labor Less Marinated Pork Chops
Marinated pork chops deliver a tropical barbecue flavor that pairs perfectly with tender sweet onions. I prefer these chops slow-cooked in a bean pot but they’re also great on the grill. Either way, this recipe’s ideal for chefs who long to lounge, yet, aim to please!
4 tablespoons of Celebrating Home Peppi Pizza dip mix #05115
1 tablespoon of Celebrating Home Spinach Artichoke dip mix #05056
1 cup brown sugar
2 tablespoons corn starch
3 tablespoons butter, melted
2 cups pineapple juice
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon Worchestershire sauce
1 can lemon-lime soda
5-8 yellow onions, sliced
In a one-quart sauce pan, combine both dip mixes, brown sugar, corn starch and butter. Add pineapple juice, vinegar, soy sauce and Worchester sauce. Simmer to thicken. Set aside to cool and divide in half (half for marinade, half for basting).
Place 6-10 pork chops ( I like one-inch thick boneless pork loin) in a one gallon zip-top freezer bag. Add half of cooled marinade sauce and 1 can of lemon lime soda in the bag. Zip bag closed and gently shake bag to make sure all sides of pork chops are coated in marinade.,
Refrigerator overnight so chops properly marinade.
The next day, place a thick layer of onions in bottom of bean pot, followed by a layer of 3-4 chops. Alternate layers of onions and chops until bean pot is filled.
Bake at 300 degrees for 2 hours minimum. Serve warm with a side of freshly pickleed veggies or, as we do in Texas, on a corn tortilla with a squeeze of lime.
•If cooking via grill instead of bean pot, use reserved sauce for basting.
Recipe courtesy of Chef Jeff Gillis.