2 Reviews of Pork Loin Chop Marinade, Old South African

From: justcallmetoni

On Oct 23, 2005

My indoor grilled died this evening and I was forced to cook these in a cast iron skillet. I prepared mine in a resealable bag and after 4 days the chops were incredibly tender and had a wonderful, subtle flavor. I went a little soft on the spices but now realize that that was unneccesary. On a lark, I tossed a chicken breast into the bag. Will let you know how that goes. Just lovely. Thanks!

From: Fragilethunder

On Mar 29, 2006

This is by far, the BEST explaination of a recipe I have ever seen. You have taken the art of cookery to a level rarely seen before. You made so much more of this than we ordinarily see, and I think, this alone, deserves recognition. Thank you. I am going to make this now, out of respect for the fine thoughtfulness and awareness that went into it. I am assembling the ingredients even now. Fragile Thunder