My in-laws came to visit this weekend and were gracious enough to bring us some of their fresh garden corn. Perfectly complimentary with some steak, pork chops, and hash-brown casserole. Some people do special things to their corn but I prefer the traditional boiled corn on the cob with butter and salt. My dad says, “If it ain’t broke, don’t fix it”. I feel that way about corn on the cob. Bring on the steak and chops!
Below is the best marinade recipe I have run across. Made with typical pantry ingredients, this recipe compliments rather than overpowers meat. Until today, I have only used it on beef but suspected that it would work well with pork chops. With the left over marinade, saute some fresh mushrooms and/or sweet onions until the juices are reduced for a yummy steak topping.
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice (can substitute vinegar if you don’t have lemon juice)
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons dried basil (I prefer to use fresh if I have it on hand)
- 1 1/2 tablespoons dried parsley flakes
- 1 teaspoon ground pepper
- 1/4 teaspoon hot pepper sauce (optional)
- 1 teaspoon dried minced garlic (optional)
Combine all of the above ingredients in a gallon ziplock bag. Add desired meat. Refrigerate for up to 8 hours. Grill!