Marinade Escapade

I've always been a fan of the combination of sweet and savory. I once bought gourmet short ribs from Costco that were prepared by renowned chefs. I guess I thought they would be available forever, but alas, when I returned to get my sweet and saucy short ribs, I was sadly disappointed. So, of course I scoured the web looking for them, but to no avail. So, tonight we're having pork chops...shh, don't tell! FYI, I've made pork chops before. I've pan fried them, baked them, and grilled them, but surprisingly I have never marinated them. I mean, I've seen the marinades in the grocery store, but can't tell if they're great or ghastly just by looking at the bottle. I ask you, who wants to waste good money on bad marinade? Not me.  So, I decided to make my own marinade from 'scratch.' Okay, mostly from scratch.

Here's the recipe in a nutshell: 
Mix 1/4 cup of pancake syrup with molasses (straight molasses is more expensive) with 1 tbs mustard, crushed red pepper flakes, and 2 tbs of canola oil. Salt and pepper both sides of 4 thin sliced pork chops with salt and black pepper. Dredge the chops through the marinade on both sides and place in a plastic container. Cover the chops with the remaining marinade and let sit for at least one hour (more if you can). Grill or pan fry chops on each side in oil until the pork chops raise up off of the pan.

Okay, so I haven't made this yet, but I tasted the marinade before adding the oil and I believe it has promise. Hey, this might be the start of a new venture! I'm open to name suggestions :) Anyway, I'll update this post with a picture and taste results when dinner's ready. If you're feeling adventurous and make this before the verdict's out, please comment and let me know!

Update: So, I made dinner early so I could taste everything and I made the following discoveries. It tasted a bit too sweet for me, so I added more salt, black pepper and red pepper flakes to the chops as I was frying them and then they were great. I also made my take on fried green beans, but I'll share more on that recipe in a separate post. Happy eating!