Menu

Grilled Pork Chops and Vegetables

14745-grilled-vegetables-pork-chops-health-relish-spry
Mark Boughton
http://pgoarelish2.files.wordpress.com/2011/01/14745-grilled-vegetables-pork-chops-health-relish-spry.jpg?w=98
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Serve with Texas pecan rice or jasmine rice.

Ingredients

Marinade:
1tablespoon thinly sliced fresh lemongrass
1clove garlic, minced
1tablespoon grated, peeled fresh ginger
1small red Thai chili or jalapeño, trimmed, seeded if desired, and finely chopped
1teaspoon Asian fish sauce
1teaspoon rice vinegar
2teaspoons cornstarch
1tablespoon peanut oil
1/2cup reduced-sodium chicken or vegetable broth
1teaspoon soy sauce
1teaspoon toasted sesame oil
1/2teaspoon kosher salt
Vegetables and Pork:
4 (6-ounce) center-cut pork chops
1large onion, cut into wedges
2medium yellow or red bell peppers, cored, seeded and cut into wedges

Instructions

  1. To prepare marinade, mix all marinade ingredients together. Marinade will keep, covered, in the refrigerator up to 1 week.
  2. To prepare vegetables, combine half the marinade with vegetables in a large zip-top plastic bag.
  3. To prepare meat, combine remaining marinade with pork chops in a large zip-top plastic bag. Refrigerate both vegetables and meat for 30 minutes to 8 hours.
  4. Prepare grill. Drain vegetables and pork chops. Grill about 15 minutes or until meat is cooked through and surface is lightly browned.

Adapted from The BBQ Queens’ Big Book of Barbecue by Karen Adler and Judith Fertig (The Harvard Common Press, 2005).

Nutritional Info *per serving

  • Calories 240
  • Fat 9g
  • Sodium 620mg
  • Carbohydrate 10g
  • Fiber 2g
  • Protein 27g
Follow

Get every new post delivered to your Inbox.

Join 307 other followers