Today I put the chokecherry syrup to delicious use and made up a larpin’ good marinade for pork chops with it.
All measurements are rough because I didn’t really measure anything.
For 6 pork chops I mixed up about half a cup of Chokcherry syrup, 1 heaping Tbsp Dijon Mustard, a few Tbsp Apple Cider Vinegar, a generous dash (or 5) of Garlic Powder, some Rosemary Leaves, cracked Black Pepper and Salt. I let the meat sit in this mixture, turning occasionally, for several hours. The longer you can let it sit the better.
We then grilled the chops to perfection along with some most wonderful Colorado Olathe Sweet Corn (non GMO!) and tossed up a baby greens salad with fresh goat milk feta cheese crumbles.