Meals Matter

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Contributed By: ljville
Kalyn's Kitchen

From kalynskitchen.blogspot.com: "I love to cook on a grill outside, but if you don't have an outdoor grill, any of the recipes can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results."

Ingredients

4-6 Boneless pork chops

Marinade:

1/4 cup Peanut oil

1/4 cup Soy sauce

1/4 cup Rice vinegar (not seasoned rice vinegar, it contains sugar)

1 tsp. Dried chili pepper flakes (I used Aleppo Pepper. You could use cayenne pepper, but reduce the amount by quite a bit.)

2 tsp. Ginger puree (also called ground ginger)

2 tsp. Garlic puree (also called ground garlic)

1 tsp. Dried mustard

Preparation

Trim all fat from pork chops and pound to slightly over 1/4 inch thick. (If you're using the very thick pork chops you might want to cut them in half crosswise.) Mix marinade ingredients. Put pork chops in zip-loc bag and pour marinade over. Marinate 6-8 hours or longer.

To cook, preheat grill to medium hot. To get those nice grill marks, rotate the pork chops after about 4 minutes on the first side. (I usually lift one up and check for the marks before I rotate them.) Cook about 8 minutes per side; total cooking time will depend on the temperature of your grill and the thickness of the pork chops. Pork chops should feel firm to the touch but not hard when they're done. Serve hot.

Cook's Notes

From kalynskitchen.blogspot.com: "This is a great main dish for any phase of the South Beach Diet. For phase one, this would be great served with Roasted Spicy Cauliflower and Spinach Salad with Bacon and Feta. For phase two or three you could replace the cauliflower with Lake Powell Spicy Rice, which is something I often served with this at Lake Powell."

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