So I am lucky enough to get to product test for Honey Ridge Farms, and was recently shipped three beautiful honey vinegars that I have many plans for. Vinegar is one of my favorite foods, and I am so pleased that it passed my yeast and mold allergy test! There are just endless ways to use it, the easiest of course being just drizzling it on a salad, but then you have marinades and pickles and sauces….Mmmmmmmm.

In this case, I also had a Bordeaux mustard that a friend brought over that one of his client’s had made. Clearly, a honey vinegar/mustard marinade was in order!

I began with the plainest of the three, the balsamic honey, so I could gauge the acidity and flavor before deciding how I would use the others.

All you have to do is blend the following – (makes enough to coat 4 chops + leftovers for salad the next day)

1/4 cup balsamic honey vinegar
1/8 cup honey
4 TB mustard of choice
Fresh ground black pepper

Then lightly rub pre salted and rested pork chops (this is sweet, you don’t need a lot) with the mixture and toss on the grill for approximately 6 minutes on each side. The pour some more sauce on top and enjoy!

I also grilled some asparagus tossed in olive oil, salt and pepper, as well as some corn on the cob, which was then rubbed with sea salt and the cilantro lime butter from the swap a couple days previous.

Just look at that perfectly grilled pork glowing in the light of the television! Haha. The sauce is at once tangy and sweet, and is a glorious compliment to the “other white meat” A few days later, my roommate, D of The Skinny Spoon made us a great salad for lunch (after making us a beautiful blue green smoothie for breakfast) with the leftover pork, some leftover quinoa, and the CSA lettuce along with some grapes, cucumber, carrots, spinach and lemon.

A delicious summer salad!

As for my remaining 2 honey vinegars, I think I might need to make another hot sauce with the serrano honey vinegar! What would you do!?