After cooking pork chops in sticky barbecue sauce for the first time, I decided to try marinating it over night. Marinating meat is something that is always mentioned on cookery shows, yet this was my first time doing this.
For the marinate I used BBQ Tennessee Bourbon sauce from ASDA. It says it’s a last minute marinate but I had it to hand and know it goes great with meat! I put a large amount of sauce in a plastic container and added the pork chop, ensuring all surfaces were covered, placed a lid on it and put it in the fridge.
It probably marinated for 22-ish hours in all. I cooked it on a medium heat in a frying pan and added chopped carrots and potatoes – there was also plenty of extra marinate to cover the vegetables too. I also added some egg noodles too.
The pork chop was a little more tender, but not so much it was a soggy mess that melted in your mouth like I perhaps expected to after marinating it for so long. The sauce complemented the pork chop perfectly as too did the carrots, potatoes and noodles.
What Would I Do Differently?
I’ve seen a number of recipes suggesting you use a zip-loc bag and squeeze the air out. Whether this makes a difference to the end result I’m not sure – perhaps it’s the same as a vacuum pack? I might try creating my own marinate next time too or maybe try creating a dry rub!
Do you have a go-to marinate sauce? Do you use a zip-loc bag when marinating? Tell me in the comments section below!