Audrey’s Secret Marinade for Pork Chops

Audrey Radermacher discovered this savory marinade for pork chops in a magazine about 15 years ago and over time has tweaked it to suit her family’s taste.

“It’s so simple and good,” she said. “My family loves it and so does my dad, Harold Grundman. I make these pork chops for Father’s Day every year. Of course, some of the credit goes to my husband Greg too, for grilling them.” CJK

Audrey’s Secret Marinade for Pork Chops

(Audrey Radermacher)

3/4 cup soy sauce

1/4 cup fresh lemon juice

1 tbsp. chili sauce

1 tbsp. brown sugar

1 clove garlic, chopped

6 to 8 pork loin chops (about 1 1/2 inches thick)

Combine marinade ingredients. Put pork chops in heavy plastic resealable bag; add marinade. (Place bag inside a bowl or on a cookie sheet.) Marinate for at least eight hours or overnight in refrigerator, turning bag occasionally.

Coat grill rack with nonstick cooking spray before starting the grill. Preheat grill to medium heat. Drain marinade from pork and discard. Grill pork chops, covered, for 6 to 10 minutes on each side or until a meat thermometer reads 160°F.

  

Yield: 6 to 8 servings

A note from Audrey: The longer the pork chops marinate, the more tender they get.

They are also great when they are broiled.

A note from Carol: Audrey coordinated — with Trisha Delhamer — the production of the “Fruit of the Spirit” centennial cookbook for St. Donatus Parish in Brooten where you will find this recipe and more than 650 others.

She’s been the parish secretary/bookeeper there for 18 years and has also been the bookkeeper at St. Francis De Sales in Belgrade and SS. Peter and Paul in Elrosa for 6. Members of St. Donatus for more than 40 years, she and Greg raised a family of five children and now are grandparents of nine, most of whom live in the Brooten area.