Pork Chops with Ginger Ale Marinade

Using ginger ale in a marinade has many benefits. First, you get bold ginger flavor without grating fresh ginger. The carbonation also makes the ginger ale a great meat tenderizer.

The longer the meat or poultry marinates, the more tender and flavorful it will be. Consider combining the marinade and pork loin chops before heading off to work in the morning. Dinner will be as simple as firing up the grill when you get home. The marinade is also delicious with pork tenderloin. The longer it soaks the better, so combine the marinade and meat before you head off to bed to grill the next evening.

Serve the marinated chops with your favorite packaged Oriental rice mix and some sauteed bok choy for a great meal.

• 1 cup ginger ale
• 1/2 cup soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 3 to 5 dashes Tabasco sauce
• 6 3/4-inch thick pork loin chops

Place marinade ingredients in a zip-top plastic bag. Squeeze to combine. Add pork chops and marinate several hours or overnight. 

Heat grill on high for 5 minutes. Place chops on the grill and cook for 5 minutes per side or until internal temperature of 145 degrees is reached for medium or 160 degrees for well done when instant-read meat thermometer is inserted in center of meat. Total cooking time should be 10 to 12 minutes.

Makes 6 servings.

Vodka Steak Marinade

1/3 Cup  Sobieski Polish Vodka

1/4 Cup  Fresh Squeezed Lime Juice

3 Tablespoons  Dark Brown Sugar

2 Tablespoons Of Crushed Tellicherry Black Peppercorns

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon Sea Salt

3 Large Fresh Minced Garlic Cloves

3 Tablespoons Fresh Diced Parsley

2 Tablespoons Fresh Diced Thyme


Serving Size 6        68 Calories Per Serving     2 Grams Of Fat


I absolutely love this vodka steak marinade.

Use a  medium size glass mixing bowl - add the Sobieski Polish Vodka, fresh squeezed lime juice, dark brown sugar, crushed black peppercorns, extra virgin olive oil, sea salt, garlic cloves, diced parsley, and diced thyme. Using a metal whisk, whip the ingredients together until you have an even distribution of ingredients, and all of your sea salt has fully dissolved.

Remove enough marinade and refrigerate until ready to grill the steaks ( you don't want to use the marinade the steaks were in, you could get a food borne illness.)

When I used this steak marinade, I poured it into a freezer bag along with four flank steaks, and then worked the marinade over the meat by squishing the bag around. I let the steaks marinate for twelve hours, and they came out just full of delicious flavors.

Heat the the marinade before using it to basted the steaks while grilling ...  With regard to the vodka selection, I'm a huge fan of Polish vodka, and recommend you try it if you haven't done so already.

Balsamic Pork Chops

I can tell it's spring, all the recipes I'm thinking about seem to be grilled!

8 boneless pork chops, about 3/4 inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Place chops in a large resealable bag; pour vinaigrette dressing over chops. Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade.

Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops; wrap and refrigerate remaning chops for up to three days.