Beef, Chicken, Pork Marinade

This recipe is from the my husband, he got this from his buddies when he was in Kuwait. The guys were from Guam. We had it the other night on steak and chicken. I wasn't to excited about trying it, but it was so tender and delicious that it is now my new favorite marinade. The taste is very subtle and no steak sauce needed. The chicken was incredible.

1 cup soy sauce
1 cup distilled white vinegar
1 garlic clove, smashed
1/4 cup brown sugar

mix all ingredients in a zip-lock bag and add meat.

marinate meat for at least 12 hours, but best if marinated for at least 24 hours. If marinating a roast or tri-tip or pork roast - marinate at least 24 hours.

Best if meat is grilled, but you can bake or broil you whatever meat you choose. Make sure to throw away any left over marinade and don't use it again for any over meat.

Oven Fried Pork Chops

Being Southern and loving fried foods, but being careful what I eat. My mom gave me this recipe a few months ago and I just tried it last night and it is my husband's and my new favorite.

4 3/4 inch pork chops
1/4 cup dijon mustard
1 cup bread crumbs
3 TB grated parmesan cheese (not out of a can)
1 tsp thyme
1 tsp rubbed sage
salt and pepper to taste
2 TB olive oil or less

Preheat oven to 450 degrees. Rinse and pat dry pork chops. Line a baking sheet with aluminum foil and spray with cooking spray. On a piece of wax paper or pie plate add the bread crumbs, cheese, thyme, sage, salt and pepper and mix. Brush dijon on each side of pork chops and dip in bread crumb mixture and put on baking sheet. Drizzle the olive oil over the pork chops. Bake for 35 minutes.