Pass the Pork

 I've given up eating meat for personal reasons but I still have a few members of the clan that enjoy it. Luckily I am okay with cooking it and not giving them a moral lecture as the Divas are still young and I dare not take on the carnivore side of my DH.. I am working on them however and will keep at it.  As many moms I know face a hard time finding ways to feed their kids that are picky eaters I hope to help make the challenge a bit easier.
 I have been very lucky with two very good eaters in my Divas. They weren't actually given a choice as I tried to instill my palette into them from day one. They have not seen white bread, fruit and yogurt are considered a dessert and veggies are a staple at every meal. Through a lot of trial and error I've found several meals that keep them drooling and requesting more and I am more than happy to share.
 Tonight we had Guides so needed a quick throw together meal.  I always find pork on sale at Longo's and get the small, boneless chops for easy grilling and easy to keep tender. I wanted to make a marinade that had something they loved the taste of but was not processed as we try to limit sodium and make everything as fresh as we can. Today's choice was a mustard and maple syrup concoction with some fresh herbs and master Bbqing by Master Duncan to feed the Divas and himself.

Some assembly required:

1 small clove garlic, minced
Fresh sprigs of Thyme according to taste
1/8 cup diced red onion
1/4 cup dijon mustard
1/2- 3/4 cup maple syrup or may substitute with honey (depending on taste preference)
1 tbsp white wine vinegar
1 small clove of garlic, minced
Salt and pepper to season to taste

Mix ingredients together and pour over boneless pork chops or pork tenderloin.

 Cover and refrigerate for a minimum of 2 hours up to 24 hours or you may marinate and freeze for later use.  Preheat grill to medium and cook on flame, watching depending on thickness until juices run clear. Divas love with corn on the cob and a salad.

 

Bon Appetit!