Barbecued Pork Chops

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 9.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 17.7g
  • Carbohydrate: 8.9g
  • Fiber: 0.3g
  • Cholesterol: 49mg
  • Iron: 1mg
  • Sodium: 433mg
  • Calcium: 31mg

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. 1. Combine first 8 ingredients in a zip-top plastic bag; add pork to bag. Seal; marinate at room temperature 25 minutes.
  2. 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.
  3. 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.
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