LCBO Food & Drink Summer 2016

Licorice-y Nectarine Marinade for Pork recipe on page 150

HOW TO USE IT

FOOD & DRI NK SUMMER thinner, cook over high, again turning frequently to prevent the marinade from burning. In both cases, cook until the chops are well caramelized and the inter- nal temperature reaches between 145 ° and 150 ° F (63 ° and 65 ° C). Allow thicker cuts to rest for 10 minutes before serving. This marinade pairs beauti- fully with fatty cuts of pork such as bone-in blade (also known as shoulder) chops or rib chops. Gorgeous fla- vours develop along the caramelized edges of the fat as the meat cooks. For thicker chops, set your grill no higher than medium, and turn the chops over frequently to prevent the marinade from scorching. For cuts 3 / 4 inch (2 cm) or