A Favorite Basalmic Marinade for Pork or Chicken

One of our favorite ways to marinade meat is with basalmic vinegar. I originally found the recipe in a cookbook called “Don’t Panic, More Dinner’s in the Freezer” (a cookbook based on prepping freezer meals).

I don’t often follow the exact recipe (shocking, I know!) 😊

Here’s what I do:

Slice the meat however thick/thin you want it…we like to buy the big pork loins when they are on sale & slice it into pork chops – typically we do about 3/4″ – 1″ chops, but last week Lizzy sliced them thin – about 3/8″ & they were really good! (Just keep in mind you need to adjust cooking time based on the thickness. Thin cuts cook much faster than thick ones.)

Put the meat in a ziploc bag (or you could use a container instead), add a sliced onion, a good, generous sprinkling of salt & just a dash of oil. Let it marinade in the fridge for at least a few hours, up to 2 days. Then cook as normal. 😊 Normally I would add some garlic also, but we are avoiding garlic right now due to food sensitivities.