Pork Chop Recipe from a customer

Here is a recipe submission from one of our pork customers :

Marinated pork chops


Place thawed pork chops in a deep-dish baking pan, wide flat-bottom bowl, or even a deep plate.

Pour apple cider vinegar and the water strained from the simmering of seaweed over the chops.

Crumble bay leaves and sage into the marinade.

Cover and let marinate for at least 4 hours, and up to 2 days, turning the chops half-way through.

Remove and press out extra marinade with one of those mashing utensils.

Cook by baking, pan frying, or barbequeing, but keep them medium-rare, where you can still see some pink near the bone. It's okay, tricinosis is almost non-existent anymore, and is killed at lower temperatures. Lighter cooking makes the meat easier to digest, as does the marinating. Your stomach pH needs to be around 1.5 to thoroughly digest such complete proteins, and that's very acidic-something assisted by the vinegar in the marinade.
 
 
 
Note: opinions expressed in recipes submitted by individuals other than employees of Little Sprouts Farm do not necessarily express the views or statements of Little Sprouts Farm