Pork chops are far from rare if your a California native. Most
Americans have had the privilege of sinking their k-nines into a juicy
pork loin steak at one time or another. Maybe it was at dinner, or a
local gatherings BBQ. Growing up my grandma always delighted my family
with her perfected dish of pork chops marinated in rum, applesauce,
and garlic. For my dad, when he was growing up, this dish was always a
comfort food for him and his brother. My grandma has always loved
seafood so she always threw in a side of shrimp with a fresh bed of
noodles. To top off the palette she would also include a side of
freshly cut mixed fruit. Most of the time it was pineapple and grapes,
because they were juicy themselves. My grandma always prided her self
in perfecting the pork chop recipe. Since pork is often cooked longer
and more thoroughly than beef, most chefs run the risk of drying out
the meat. Many individuals have their special way of maintaining the
moistness of the meat. Some like to brine the meat, grandma adds rum.
Over the years she has included apple juice to make the meat even more
succulent. She could never please everyone with the shrimp. It just
didn’t seem to match with the pork chop. So to perfect the dish even
more, she decided to add garlic to both dishes to give them a certain
equality. She definitely hit a home run with our family with this
decision. This dish is special because my grandma prepares it one day
in advance. To make the dish grandma combines an undisclosed amount of
apple juice, soy sauce, honey, garlic, gingeroot, mustard,
Worcestershire sauce, and of course the rum into a mixing bowl. In a
shallow dish that was given to my grandma by her mother she arranges
the pork chops on the bottom of the dish. She then pours the marinade
from the mixing bowl over the pork chops. She wraps the dish in saran
wrap and lets the dish cool in the fridge, turning them occasionally
overnight. The following day my grandma then drains the marinade from
the dish and applies a thick layer of apple jelly to each pork chop.
She also adds a bit of lemon juice and also nutmeg to give the meat a
little kick. She grills the pork chops on an oiled rack on the BBQ
over glowing coals, turning them and basting them with the sauce ever
so often. She also applies the same sauce to the shrimp and barbeques
them as well. While the meats are cooking on the grille she cuts up
the fresh fruit and places it on its correct side of the plate. Once
the noodles are done boiling, and the meat is done grilling, she then
dresses the meat onto a plate and calls the family into the kitchen
for dinner. I have always enjoyed eating this special dish of my
grandmas. Over the years I have watched my grandma enough in the
kitchen to know how to prepare the pork chops myself. If you have ever
had a dry, gritty pork chop in the past, I urge you to try this recipe
in the future.
Americans have had the privilege of sinking their k-nines into a juicy
pork loin steak at one time or another. Maybe it was at dinner, or a
local gatherings BBQ. Growing up my grandma always delighted my family
with her perfected dish of pork chops marinated in rum, applesauce,
and garlic. For my dad, when he was growing up, this dish was always a
comfort food for him and his brother. My grandma has always loved
seafood so she always threw in a side of shrimp with a fresh bed of
noodles. To top off the palette she would also include a side of
freshly cut mixed fruit. Most of the time it was pineapple and grapes,
because they were juicy themselves. My grandma always prided her self
in perfecting the pork chop recipe. Since pork is often cooked longer
and more thoroughly than beef, most chefs run the risk of drying out
the meat. Many individuals have their special way of maintaining the
moistness of the meat. Some like to brine the meat, grandma adds rum.
Over the years she has included apple juice to make the meat even more
succulent. She could never please everyone with the shrimp. It just
didn’t seem to match with the pork chop. So to perfect the dish even
more, she decided to add garlic to both dishes to give them a certain
equality. She definitely hit a home run with our family with this
decision. This dish is special because my grandma prepares it one day
in advance. To make the dish grandma combines an undisclosed amount of
apple juice, soy sauce, honey, garlic, gingeroot, mustard,
Worcestershire sauce, and of course the rum into a mixing bowl. In a
shallow dish that was given to my grandma by her mother she arranges
the pork chops on the bottom of the dish. She then pours the marinade
from the mixing bowl over the pork chops. She wraps the dish in saran
wrap and lets the dish cool in the fridge, turning them occasionally
overnight. The following day my grandma then drains the marinade from
the dish and applies a thick layer of apple jelly to each pork chop.
She also adds a bit of lemon juice and also nutmeg to give the meat a
little kick. She grills the pork chops on an oiled rack on the BBQ
over glowing coals, turning them and basting them with the sauce ever
so often. She also applies the same sauce to the shrimp and barbeques
them as well. While the meats are cooking on the grille she cuts up
the fresh fruit and places it on its correct side of the plate. Once
the noodles are done boiling, and the meat is done grilling, she then
dresses the meat onto a plate and calls the family into the kitchen
for dinner. I have always enjoyed eating this special dish of my
grandmas. Over the years I have watched my grandma enough in the
kitchen to know how to prepare the pork chops myself. If you have ever
had a dry, gritty pork chop in the past, I urge you to try this recipe
in the future.
