for the soy-balsamic marinade:
1/2 C – extra virgin olive oil
2 – shallots, peeled, small dice
2 – garlic cloves, peeled and sliced
2 T – whole black peppercorns
2 – fresh thyme sprigs
1 – bay leaf
3 T – soy sauce
1/2 C – balsamic vinegar
Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Sweat the shallots and garlic with the peppercorns just until they begin to wilt. Add the thyme and bay leaf, and heat for about 1 minute. Pour in the vinegar, increase the heat and when liquid comes to a simmer remove from the heat. When the marinade is cool whisk in the remaining olive oil. Place the pork blade chops in a shallow glass casserole and pour the marinade over them, turn so the meat is completely coated. Refrigerate for 1 hour turning the chops halfway through.
Remove the chops from the marinade, wiping off excess oil with a paper towel. Season the chops with salt and cracked black pepper. Preheat grill. Grill marinated Pork Blade Chops for approximately 10-12 minutes or until cooked to desired temperature. Remove from grill and let rest for 5 minutes before serving.
Pork Shoulder Blade Chop is cut from pork the shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by grilling, pan broiling, or pan frying.
Don’t add salt to your marinade. The salt will draw out the moisture, leaving whatever you are marinating tough. Salt just before you cook.