Barbecued Pork Chops

Barbecued Pork Chops Recipe
Photo: Randy Mayor; Stylist: Leigh Ann Ross
A simple 8-ingredient marinade, made with mostly pantry staples, brings out the vibrant flavor of these chops. Pair with kimchi-style slaw for a flavorful duo and a quick-cooking dinner solution, ready in about 40 minutes (including a 25-minute marinade).

Yield:

4 servings (serving size: 1 pork chop)

Recipe from

Nutritional Information

Calories 195
Fat 9.4 g
Satfat 2.5 g
Monofat 3.9 g
Polyfat 2.4 g
Protein 17.7 g
Carbohydrate 8.9 g
Fiber 0.3 g
Cholesterol 49 mg
Iron 1 mg
Sodium 433 mg
Calcium 31 mg

Ingredients

2 tablespoons dark brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (rice wine)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 (4-ounce) bone-in pork chops (about 1/2 inch thick)
Cooking spray
1/4 teaspoon kosher salt
1 teaspoon sesame seeds, toasted

Preparation

1. Combine first 8 ingredients in a zip-top plastic bag; add pork to bag. Seal; marinate at room temperature 25 minutes.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade; sprinkle with sesame seeds.

Kimchi-style slaw: Combine 1/4 cup rice wine vinegar, 1 to 2 teaspoons Sriracha, 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger, 1 teaspoon canola oil, 1 teaspoon kosher salt, and 1/2 teaspoon sugar in a large bowl; stir with a whisk. Add 4 cups shredded Napa cabbage and 1/2 cup thinly sliced green onions; toss to coat.

Note:

Laraine Perri,

June 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note