The best pork chop marinade recipe makes your pork chops extra juicy and flavorful. Mine is a mix of olive oil, soy sauce, spicy brown mustard and more, with a touch of hot sauce for a bit of zing. Perfect for grilling, baking, broiling, however you want to cook your pork chops! And just look at that awesome crust.
Easy Pork Chop Marinade Recipe
Do you like pork chops? I do. I enjoy mine grilled or seared on the outside with a nice and juicy inside, and a good level of seasoning.
I'll cook them up in different ways - on the grill, in the broiler, baked in the oven, seared in a pan - and no matter how they are cooked, the best way to get that awesome flavor AND that wonderful juicy tenderness is with a good marinade.
The best pork chop marinade makes your chops extra juicy and flavorful. That's exactly what I have here for you, my friends. I've been experimenting with different marinades for different cuts of meat, and today I'm bringing you my favorite pork chop marinade.
The Best Pork Chop Marinade Recipe
My pork chop marinade is better than the rest, made with a mixture of soy sauce, spicy brown mustard, olive oil, apple cider vinegar and Worcestershire sauce, along with brown sugar, seasonings, lots of fresh garlic, and, an extra awesome ingredient - HOT SAUCE!
It adds just a touch of zing, so much better than anything from the grocery store.
This is the best pork chop marinade for grilling, baking, broiling, air frying, no matter how you want to cook your pork chops. Notice the wonderful crust on the chops when you're done, absolutely amazing.
Let's discuss how to make pork chop marinade and why using a marinade is a good thing for your chops.
Why Should I Marinate Pork Chops?
Marinating is an important flavor building component. A good marinade, like this zingy marinade, helps to add moisture to lean cuts of meat as well as tenderize the meat.
Aside from flavor and moisture, marinades can help with digestion and help to reduce carcinogens produced when cooking meats at high temperatures.
How Long Should I Marinate Pork Chops?
Marinate pork chops for at least 1 hour. However, you'll get the best flavor penetration if you marinade your pork chops for 24 hours.
You can marinate them overnight or whip up the marinade in the morning and marinate the chops throughout the day until you're ready to cook later that evening.
Even if you only have a single hour to marinate, it is worth doing it.
Pork Chop Marinade Ingredients
- Olive Oil
- Soy Sauce - Key ingredients, my friends! Big flavor combination.
- Minced Garlic
- Light Brown Sugar
- Worcestershire Sauce
- Hot Sauce - Use a good Louisiana style, like Crystal or Tabasco, or use your favorite
- Spicy Brown Mustard - Dijon mustard is a good tangy substitute.
- Apple Cider Vinegar
- Chili Flakes
- Black Pepper
This marinade is good for four 8-ounce Pork Chops, bone-in chops or boneless chops. You can use other ingredients and seasonings, like onion powder and lemon juice, but these are my preferred ingredients.
How to Marinate Pork Chops - the Recipe Steps
Whisk the Marinade Ingredients. First, whisk together the olive oil, soy sauce, garlic cloves, light brown sugar, Worcestershire sauce, hot sauce, spicy brown mustard, apple cider vinegar, chili flakes and black pepper together in a small bowl. You can also use a large sealable baggie or plastic bag.
Marinate the Pork Chops. Add your chops to the bowl or bag and submerge in the marinade. Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration.
Discard Marinade and Cook the Pork Chops. When ready to cook, remove the pork and pour the marinade out. Cook the chops however you’d like!
You have different options for cooking up your chops. Here are instructions for cooking them.
Make the Pork Chop Marinade Ahead
One question I always get is - Can I make my pork chop marinade ahead of time? Absolutely, yes. You can make the marinade the day before and refrigerate it until ready to use.
Can I Freeze This Marinade?
You can also freeze your marinade for several months until ready to use. Another trick you can use is to marinate your pork chops in freezer friendly bags, then freeze them with the marinade. They will last a few months this way.
When you're ready to cook, simply thaw, discard the marinade, and cook them up. This makes a wonderful freezer meal.
Internal Temperature for Cooking Pork Chops
No matter how you cook your pork chops, you want to cook them to a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great! Almost there!
How to Cook Pork Chops
Oven-Baked Pork Chops
Here are some of my favorite ways to cook marinated pork chops.
For Bone-In Pork Chops / 1-inch thick:
- Preheat oven to 475 degrees F.
- Set the chops in a roasting dish and roast about 25 minutes, turning once half way through, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
For Boneless Pork Chops / 3/4-inch thick:
- Preheat oven to 400 degrees F.
- Set the chops in a baking dish and bake them about 25 minutes, turning once half way through, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
Grilled Pork Chops
For pork chops 3/4 inch thick marinated in grilled pork chop marinade:
- Heat your grill to medium-high heat and lightly oil the grates.
- Add the chops to the grill and cover. Grill for 3-4 minutes.
- Flip the chops and grill another 1-2 minutes. Get those nice grill marks!
- Reduce the heat to medium-low (or, if using charcoal, move the chops to less direct heat) and continue to grill another couple minutes, until the minimum internal temperature of the pork reaches 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
Pan-Seared/Sautéed Pork Chops
For pork chops 3/4 inch thick marinated in pork chop marinade:
- Heat a bit of oil in a pan to medium-high heat.
- Add the chops to the sauté for 4-5 minutes per side.
- Continue to sauté another couple minutes, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
NOTE: This pork marinade works for any cut of pork, not just pork chops. Use it as a pork loin marinade, pork shoulder marinade, or any of your favorite cuts of pork.
That's it, my friends! I hope you enjoy your pork chops! Let me know how you wind up making them!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Product
Snake River Farms Kurobuta pork chops are exceptionally juicy and full of savory pork flavor. All our pork chops are 100% Berkshire, a heritage breed recognized for abundant marbling and striking pink color.
Buy Kurobuta Pork from Snake River Farms (affiliate link, my friends!)
Try your chops with any of these awesome bbq sauces!
Try Some of My Popular Pork Chop Recipes
Try Some of My Other Great Marinade Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Perfect Pork Chop Marinade Recipe
Ingredients
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 4-5 garlic cloves minced
- 3 tablespoons light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce Use a good Louisiana style, like Crystal or Tabasco, or use your favorite
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili flakes
- ½ teaspoon black pepper
- FOR COOKING: 4 eight ounce Pork Chops bone-in or boneless
Instructions
- Whisk all of the ingredients together in a large bowl. You can also use a large sealable baggie or plastic bag.
- Add your pork chops to the bowl or bag and submerge in the marinade.
- Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration.
- When ready to cook, remove the pork chops and discard the marinade. Cook the chops however you’d like!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 6/26/2023 to include new information and photos. It was originally published on 7/24/2019.
Alan says
Hey Mike,
Just as I anticipated, this is another 5 star recipe. I marinated two big fat bone in chops overnight. Put them in the sous vide for about three hours at 138. Then a quick sear on a very hot pan. They were wonderfully flavorful all the way through to the bone. So good. As much as my wife and I enjoyed them, I think my lucky dog enjoyed his bite even more than we did.
I have a pork tenderloin in the fridge waiting to take a bath in this tasty, flavorful concoction.
Can't wait to try more of your recipes.
Mike Hultquist says
Boom! Thanks, Alan! Glad you enjoyed it! This is one of our favorites as well.
Alan says
Hey Mike,
This recipe looks great like everything on your website.
Haven't tried it yet, just looking for a little advice. Do you think you can sous vide the chops in the wet marinade, and maybe leave out the vinegar? Or maybe just marinate before using the sous vide? Can't wait to try it. I know it's another 5 stars waiting to happen.
Thank you.
Mike Hultquist says
Alan, absolutely. It would be great with the sous vide. Let me know how it goes! Enjoy.
Debbie says
Would this be good for pork tenderloin? Would it penetrate the thickness? TIA
Mike Hultquist says
Debbie, absolutely. You can poke some holes in the tenderloin to help penetrate the meat more deeply. Let me know how it goes!
Linda says
I made this for dinner (cooked in oven) and it was fantastic. I did boil the leftover marinade and thicken it with a cornstarch slurry to serve with the chops. This is the best recipe I have ever used for pork chops which always tend to be dry but these were moist and delicious. Also just got a copy of the Spicy Food Lovers Cookbook too.
Mike Hultquist says
Awesome to hear, Linda! Thank you! Very happy you enjoyed them, and I hope you enjoy my cookbook as well! =)
Sissy says
Fantastic work coming up with this freakin amazing perfect sauce!! Thank u ☺️ can I use thin chicken breast so I can just skewer these and put them on the grill cuz this sauce is the bomb!!
Mike Hultquist says
Thanks, Sissy! I know, it's awesome, right?? So good! Perfect for pork chops, but definitely awesome for chicken. Boom!
Amy Curtis says
Hey Mike!
We made this pork marinade last night! One word, INCREDIBLE! My husband and I are all about heat and like another reviewer, you don’t even need the pork, just a straw! It is May in PA, so we had perfect weather for grilling. Thank you for your awesome recipes!
Mike Hultquist says
Boom! Nice! Glad you both enjoyed it, Amy! So good! Enjoy the continued grilling.
Kellly says
I am not a huge fan of pork chops but my husband is, so went searching for a marinade for them. I came across this recipe. Only had about an hour to marinate but WOW they were literally the best I have ever ate. In fact I’m making them for my family tomorrow. I will coat them overnight so I can only imagine it’ll be even more flavorful. This is amazing. Thank you.
Mike Hultquist says
Nice!!! Glad you all enjoyed them, Kelly!
Ann says
Because it’s just my husband and myself, I divide the pork chops into two plastic freezer bags and freeze them in the marinade! They come out so tender!
Mike Hultquist says
Perfect, Ann! I do the same thing here for me and my wife. Makes it easy, and it freezes so nicely. Glad you enjoyed it!
Wesley says
Can I leave out the pork chops?
Mike Hultquist says
Not sure what you mean, Wesley.
Charles Pascual says
I think he means he would swap out the pork chops for a drinking straw. it's that good, Mike.
Mike Hultquist says
Haha, dang! Right over my head! LOL.
Ellen says
I have been searching for the perfect pork chops marinade for years... maybe decades. I finally landed on yours. The sugar seemed like far too much and I read a comment where someone used honey instead. I followed the directions, but used just one TB of honey. OMG, I could drink this stuff. The pork chops are in the oven now, and I'm so excited!
Mike H. says
I am excited for you, Ellen. Enjoy!
Sandy says
This marinade is the absolute best. I had farm fresh butchered pork chops. I've been waiting all week to try this recipe. it was so worth it! Thank you!
Mike H. says
I am glad that you like it, Sandy - enjoy!
Charles Pascual says
Easy-to-make, ingredients are all kitchen staples. Marinated boneless chops 4 hours, used some of the marinade to baste them on the grill, and cooked down the rest to make a serving sauce for the table. Spouse, who is heat-averse, declared the chops good and the marinade a keeper - she picked up the sweetness from the brown sugar. Thanks, Mike
Mike Hultquist says
Awesome to hear, Charles! Glad she enjoyed it!!
MERILES says
Can you leave out the mustard?
Mike Hultquist says
Yes, you can, no problem.
Melissa Howell says
Can you leave out the surgar?
Mike Hultquist says
Absolutely, Melissa. No problem.
Vicky says
Hi Mike! I have the chops marinating in the fridge right now -- they smell incredible -- can't wait to grill them tonight! My question is, could I boil the marinade and use it as a sauce or baste? Seems a shame to waste it.......
Mike Hultquist says
Hi, Vicky. Yes, you can boil/cook the marinade and use it as a sauce. You might thicken it a bit with something like corn starch as well if you wanted. It can be used as a baste part way through. Enjoy!
GRAMY T says
Not a big fan of hot spicy but the recipe looked like it cud be delicious so I made a few changes...I substituted olive oil for equal avocado oil, hot sauce for one teaspoon of smoked paprika and the spicy brown mustard for equal Dijon mustard....these were the best pork chops I've ever had!
Mike Hultquist says
Sounds great!
Cindy says
Made these last night. What an ordeal. Prepared marinade the day before and placed chops in zipper bag. husband called and there was a change of plans for dinner that night. I was so thankful because I wanted to marinate at least 24 hours. I was ready to grill the chops when I remembered my husband saying several weeks ago we needed more charcoal. Sent him to the store (a process that could last up to an hour or more (he's a talker).) He returned after following my directions and he actually went where I told him to go. He was back within 20 minutes. Chops placed on grill and a few minutes later, we were in heaven. Thanks for the recipe and so many others.
Mike Hultquist says
Haha, glad it worked out, Cindy! Glad you enjoyed the pork chops!
Lori says
Best pork chops I've grilled in my life! Seriously! I used Siracha instead of hot sauce but all else the same. Marinated for 5 hours and absolutely perfect. Not salty, not vinegary, not sweet, not hot... a perfect balance and the chops were nice and tender! Thank you so much for putting this recipe out there.
Mike Hultquist says
Great to hear, Lori! Very nice, and very happy you enjoyed it. This is definitely my GO TO recipe for pork chops.
Angela says
This was delicious!! I marinated for 24 hours and they were amazing on the grill! Definitely keeping this recipe, YUM!
Mike Hultquist says
Awesome! Thanks, Angela!
Bill in Oregon says
Very good marinade Mike. I let the 1" thick cut chops sit in the juice for about 6 hours, rotating the baggie a few times, dusted with some spice rub, seared both sides in the cast iron skillet along with some onions & then finished in the oven. Pulled the chops at 130 IT and rested for about 15-20 minutes while doing the sides. Tasty dinner indeed......thanks for posting
Mike Hultquist says
Thanks, Bill. Glad you enjoyed it.
Jérémie says
Yummy vid, Mike: I want porks chops, NOW!
Mike Hultquist says
Thanks, Jérémie. This marinade ROCKS! I use it all the time. YUM.
Amber says
This is so absolutely delicious and perfect that pork chops on the grill have become a new favorite in my house! Thank you! I’ve used this recipe again and again!
Mike Hultquist says
Excellent! Glad you enjoyed it, Amber! Definitely a GO TO recipe here for us! I love it.
GJM says
I had two HUGE, (3/4 lb each), thick cut, pork chops in the freezer that I wanted to cook. But like chicken, pork can often be a little "bland". I came here searching for recipes to spice them up and found this. I am SO GLAD that I did! The pork chops were the best I have ever eaten. Nothing bland about them, but flavorful, tender, and juicy.
The only things I changed was I substituted Horseradish Mustard for Spicy Brown, because I was out of Spicy Brown, and I omitted the Brown Sugar and subbed in a scant tsp of real honey, because I am not a fan of sweet.
This is going to be my "Go To" for pork chops from now on!
Mike Hultquist says
Awesomeness! Super happy you enjoyed it! I want some pork chops now, LOL. I appreciate you sharing.
Lucinda says
Can you omit the brown sugar?mor will it be to salty?
Michael Hultquist - Chili Pepper Madness says
You can skip the brown sugar and cut back the salt to your personal tastes.
Bryan Coates says
Got frozen pork chops in the fridge defrosting now! My question is will it be affected drastically if I omit the spicy brown mustard? Otherwise it looks like a fantastic marinade for my oven baked chops! Minus 15° degrees out, too cold for BQ.
Michael Hultquist - Chili Pepper Madness says
Hey, Bryan. You can omit it. Maybe a touch of vinegar. Otherwise, go for it!
Deborah W. Lovin says
I've used this recipe several times for pork tenderloin, and everyone has raved about it! Getting ready to cook some now on the grill. I really like to pull the meat at no more than 145 degrees so it doesn't get too dry. I'm going to marinade a couple of thick filet mignons next week and see how they taste. I don't believe it can hurt any meat that you use. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Awesome, Deborah! I love it. Yes, it's pretty great with other meats, too. Enjoy!
steve says
In the video with the two large pork chops, what brand is the marinating dish? It looks like the perfect size. Thanks
Michael Hultquist - Chili Pepper Madness says
Steve, the brand is Anchor. I've had the baking set for years. That one is a typical 8x10 baking dish, so any will really work. Enjoy!
Mel says
Hi Mike,This is on the menu for Thursday night... I will marinate as I did last April ( check out my response ) .. I went to our local supermarket in Corfu Greece and asked "Roula" for some "Megalo Xirini Brilosas" (Large pork chops ) ..Off she popped and brought me two chops that were *HUGE* ! It may sound sad,but when I got home I measured them..Converted the size to inches and they are,,,,wait for it .....( 9 inches long and 1.5 INCHES THICK !! So will definitely marinate them for 48 hours as I did last April..This time ,as it is now too cold for a BBQ will be baked in the oven..I am drooling just thinking about these..Thanks again Mike for posting this marinade..Stay safe ,stay well ALL of you.. ..
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Mel! I love it. Wish I could try some! Haha, enjoy! I greatly appreciate it. =)
Robert says
Whoa! Mike. These look delicious. I almost licked my monitor.
Michael Hultquist - Chili Pepper Madness says
Haha, yes! Thanks, Robert! Delicious for sure!
Susanna says
Hi Mike,
This sounds soooo good!! I'm wondering if there is a way to print all your directions on the different methods of cooking the pork chops.
It would be very helpful to have them in print to reference when choosing which way to cook them.
Thanks!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Susanna. This marinade works for ANY way you cook the pork chops or other cuts of pork. I do have several recipes on the site that you can check out. See: https://www.chilipeppermadness.com/?s=pork+chops
Gary Scott says
This marinade sounds tasty but as someone that is on a medically required diet the sodium content make this a no go. At 1500mg of sodium it is almost my entire days worth of sodium.
Michael Hultquist - Chili Pepper Madness says
Gary, you can use salt substitutes. I imagine as a person on a medically required diet that you are already using certain products.
Jeff says
Question (and I hope it's not a dumb one!): in the oven-baked pork chop section of your article, you said, "roast about 25 minutes, turning once half way through..." Is it correct that we're turning the pork chop to the other side in the pan, and not just turning the pan around 180*?
Michael Hultquist - Chili Pepper Madness says
Hi, Jeff. Yes, flip it upside down to the other side is exposed, not 180 degree turn. Enjoy!
Robin says
Another excellent recipe! I used half the hot sauce bc it was a homemade habanero sauce with some HEAT, but otherwise followed your instructions exactly and it was delicious. Thank you for making pork chops taste different!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Robin!
Mike says
Thank You! Reduced brown sugar by 1 Tbl. Spoon. Increased garlic by same. And added 1 thai chili & 1 Chipotle peppers. Awesome, no need for our Carolina bbq sauce. She is smiling. 😉
Michael Hultquist - Chili Pepper Madness says
Excellent! Much appreciated, Mike! Glad you enjoyed it. I use this marinade all the time.
Mel says
Browsing ,as you do ! Saw this recipe and remembered last July ( in between lockdowns, Corfu Greece ) we bought some boneless chops ( HUGE) from our small local supermarket (Fantastic meat counter ) and decided to try this marinade. So made it up and popped it into fridge..My wifey got a message from a friend,they were having a BBQ the next day and two of our other friends were going,hadn't seen them since we went into first lockdown early March..Wifey didn't say yes immediately as we had chops marinating..Anyway we went and had the chops the next day..Bear in mind they had been marinating for 48/50 hours..Wifey seared them for about two minutes per side,then finished them in the oven.When we were eating them she ate a piece,I asked her if they were OK,her reply with eyes closed was MMMMMM...She asked me what I thought,my answer "Top drawer"..Recipe is now saved,will try this on the BBQ this summer..MANY thanks Mike..
Michael Hultquist - Chili Pepper Madness says
Great story, Mel! Super happy you both enjoyed. I appreciate your sharing this. All the best.
Lavina Datwani says
Such a brilliant and comprehensive guide for different methods for cooking pork chops of different thickness! The marinade sounds incredibly flavorful and delicious! Love it!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lavina! And nice and SPICY, too! Just the way we love it! =)
Bill says
Not on the topic here, but I just wanted to compliment you on your website, your recipes, and, most importantly, your scrupulous attention to identifying affiliate websites. It speaks well of you! Keep on rockin'...and burnin'!
Michael Hultquist - Chili Pepper Madness says
Thanks, Bill! I truly appreciate it.
Dan says
Outstanding! Did thick bone-in rib chops. Great flavor. Basted with extra marinade while grilling. Left out the chill flakes and would be fine for the non spicy crowd. Would make great wings too!
Michael Hultquist - Chili Pepper Madness says
Awesome! Yes, great for wings for sure. Glad you enjoyed it!
Cassie says
I’m going to make the marinade today and cook chops tomorrow. I’m curious if I could freeze fresh chops in the marinade to be used at a later date?Thanks!
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it, Cassie. Yes, you can freeze the pork chops in the marinade. Not sure how it might affect the texture, but I don't see why you couldn't. Let me know how it turns out if you do.
Nicky says
Has anyone cooked down the excess marinade for a pan sauce? If so did you add anything extra and what sides did you serve with it?
Michael Hultquist - Chili Pepper Madness says
Nicky, I have not, but curious if you try it! I'd love to hear!
Lisa Dyrda says
I am always looking for easy recipes for my husband to throw on the grill for when I work nights. I made this marinade the day before so the pork chops were marinating for 24 hours. They were so flavorful and delicious! I definitely will not ever eat plain pork chops again! Thanks for sharing this recipe! So good!
Michael Hultquist - Chili Pepper Madness says
Great, Lisa! Super happy you enjoyed it!
Sheri says
Holy Toledo best marinade ever!! Thanks so much for sharing
Michael Hultquist - Chili Pepper Madness says
Thanks, Sheri! Yes! I agree, we LOVE this marinade. So good! Glad you enjoyed it.
Debbie Kemp says
Can you make this marinade and put in a plastic bottle and use when you need it and how long will it last in refrigerator if you can
Michael Hultquist - Chili Pepper Madness says
Debbie, yes, it will last at least a week in the refrigerator, possibly longer with the vinegar. Enjoy!
Liz says
So delicious. I only marinated my pork chops for 2 hrs, yet they were still pretty tender. Served with broccoli & red pepper pasta stir fry. Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Liz! Sounds like the perfect pairing! Glad you enjoyed it.
CHARLES CALHOUN says
So I doubled this recipe to use with a 3lb. pork loin I cut into 8 one inch pieces. As you know pork loin can be blah and almost tasteless. But these were marinated about 20 hours and then grilled. Absolutely the best ever! They really didn’t need any bbq sauce because they were so flavorful. Thank you, thank you for the great recipe. Next up will be baby back ribs and I can’t wait.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Charles! Yeah, pork loin can be pretty blah. I swear by this pork marinade. It always delivers the flavor. Glad you loved it! Let me know the ribs turn out, too.
col says
great info re: the cooking times for various cuts and different methods. much appreciated.
Michael Hultquist - Chili Pepper Madness says
Thanks, Col! Enjoy your pork chops!
Harry says
Best tasting chops or steaks have the bone in
Michael Hultquist - Chili Pepper Madness says
Agreed, Harry. I love a good bone-in chop or steak.
Art Homme says
Try this at home I use a big can of tuna Add 2 Ghost peppers 2 Hot Cherry peppers Onion celery garlic Horseradish 4 radishes and pickle relish. I make sandwiches out of this with swiss cheese I call it HOT Tuna I have made this since I was a kid. Its wonderful. Try it you wont be disappointed.
Michael Hultquist - Chili Pepper Madness says
This sounds AWESOME, Art! Definitely something for me to try! Right up my alley.