Soy Marinated Chops
- Ready In:
- 12hrs 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs deer chops or 1 1/2 lbs pork chops
- 1⁄4 cup soy sauce
- 1⁄4 cup vegetable oil
- 1⁄4 cup sherry wine or 1/4 cup red wine
- 1 teaspoon ginger
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup molasses
directions
- Mix the soy sauce, vegetable oil, sherry, ginger, and garlic powder.
- Pour mixture over chops and let marinate overnight.
- Remove chops from marinate and add the molasses to the marinade.
- Cook the chops on the grill over a low fire basting the chops with the marinade molasses mixture.
- If you use Venison, be careful not to over cook.
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Reviews
-
This is Fabulous! I didn't have the time to marinate over night, but only a few hours. I omitted the molasses b/c I was afraid it would be sweet, and I do not like 'sweet' meat. It was wonderful without it!! I seared it over medium heat and then put it (with the marinade) in the oven for about 35 minutes or until preferred done-ness. It was great. Thanks for posting.
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I marinated 4 pork chops overnight and then it was too windy to light the grill. :/ I ended up pan frying, but the chops turned out wonderful. The sauce is terrific Roger. Great flavor... not too sweet, not too tart. I will use this recipe again and hope we get to grill. Thank you for sharing your recipe! =)
-
This is really good. When I first decided to make this recipe for dinner, I did not realize it had to be marinated overnight. I marinated it for about 5 or 6 hours instead. I grilled it on my tabletop, electric, crockery grill. The chop was still good. I had a baked potato with it. I brought the remaining marinade to a boil in a saucepan and cooked it for about 5 minutes. I didn't thicken it. I spooned some of it over my baked potato. It made the potato quite tasty. Next time I make this, I will marinate the chops overnight, or 12 hours as the recipe suggests doing. Thanks Roger for a great recipe.
RECIPE SUBMITTED BY
RogerOH
Edison, OH.
For extra cash, we have a small herd of Texas Longhorns here in Ohio. We raise them for both show and beef. I go into withdrawal when we run out of our lean meat and have to buy the store bought meat.
I have been involved in buckskinning (camping where tents, dress and everything conforms to pre 1840)for 15 years. We bought a motorhome last year so most of my camping has been modern style lately. My wife likes the conviences. I love nothing more than to sit around the camp fire all day and cook. If you run into me at a camp grounds, both modern and oldtime, bring your plate and hunger. There is always something on the fire.
My rating system updated 8/06:
When I first came to the Zaar, every recipe was great. I have become more critical
5 Stars - Fantastic recipe. I would pay for this dish in a restaurant and tell all my friends to try it.
4 Stars - Truely a great recipe that I would proudly serve to guests as is. May tweak a slightly.
3 Stars - So so. Didn't move us either way. Maybe a good basic recipe to build on or it may be be an item that doesn't normally grace our table. That will be stated. I may make again with changes.
2 Stars - Sorry nobody liked it.
1 Star - Don't know what went wrong, but something did. Nobody ate it. No clue what to do.
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