bbq: ..im planning a bbq and would like a nice stick marinade for pork chops, dont want anything overly spice and complicated.|||melt some real butter in the micowave (15 secs-stir) and warm honey and fresh dill to taste. Brush on completely covering chops and let marinate for min. 30 minutes b4 grill. if you wanna be all fancy-schmancy you could slice them open and put dill and honey inside. CAUTION: the butter will burn so grill no higher than med heat at first grill slow|||SOUVLAKIA 2 1/2 lbs. pork tenderloin, cut into 1 1/2 inch cubes 1 c. red wine Juice of 2 lemons 2 tbsp. dried oregano leaves, crushed 1 tsp. dried thyme leaves, crushed 1 tsp. salt 1 tsp. pepper 1 Bermuda onion 1 lg. green pepper 12 tomato wedges 1 lemon 1. Place meat cubes in baking dish, 13 1/2 x 9 x 2 inches. Mix wine, juice of 2 lemons, oregano leaves, thyme leaves, salt, pepper and monosodium glutamate; pour over meat in baking dish. Cover and refrigerate at least 12 hours. 2. About 2 hours before cooking, cut green pepper and remaining onion into 1 1/2 inch pieces. Alternate green pepper pieces, onion pieces, tomatoes and meat cubes on skewers. Place shish kabobs in marinade and refrigerate until cooking time (no longer than 6 hours), turning occasionally. 3. Broil shish kabobs 6 inches from heat about 20 minutes, turning several times. Squeeze the juice of the lemon over shish kabobs just before removing from broiler. Shish kabobs can be grilled 5 or 6 inches from medium coals about 45 minutes, turning often. Serve with Tzatziki Sauce Tzatziki Sauce Recipe The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight. INGREDIENTS: 1 container (16 ounces) plain lowfat yogurt 1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices 1/1-2 teaspoons salt 1 to 2 garlic cloves, chopped 1 Tablespoon chopped fresh mint or dill plus additional sprigs 1 Tablespoon extra virgin olive oil 1/2 teaspoon red wine vinegar 1/4 teaspoon ground black pepper PREPARATION: Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid. Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt. With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs. Your guests will be asking for the recipes!|||I would suggest you buy a tub of greek style yoghurt, about 350ml. Smash up two cloves of garlic in a mortar and pestle then add two whole red chillies seeds and all and smash all together. Add to the yogurt with the juice of half a lemon and you have a delicious marinade made in two minutes. Cover the chops with this and leave over night.|||250ml oil 1teaspoon of paprika, 3 cloves of garlic 1/2 teapoon of cumin Whizz in blender and pour over chops, better if left overnight.|||I like Lawry's bottled marinades the best: Baja Chipolte is my favorite, but Mesquite and Hickory are also very good. And A-1 Texas Mesquite Marinade is also another of my favorites......|||reggae reggae source, put some music in your food, think you can get it at asda, tesco ect. My favorite.|||Brush with honey and mustard!!!|||Pork is not food!