Today the catering unit are making pork chops. To avoid them drying out we decided to marinade the pork chops. First we wrapped them in cling film and bashed them with the rolling pin to flatten them out. Then we made the marinade:
– Olive oil
– Soy sauce
– Dash of Worcester sauce
– Teaspoon of mustard
– Cajun spices
– Freshly grated garlic
– Salt and pepper
– Pinch of sugar to balance out the flavours.
Then we covered the pork chops with the marinade and stuck them in the fridge for an hour. We will bake them for lunch.
Eoin, Laura and the catering team