samedi 16 mai 2009

Oriental Pork Chops

We are getting very close to barbecue season here. Temperatures have been warming up ... now if we can just get it to stop raining we'll be all set!

This is one of my favourite ways to prepare pork chops. The flavour is really best if you can let the chops marinate for a few hours before grilling.

Oriental Pork Chops
Serves 4

8 thin pork chops or 4 rib chops

60 mL (4 Tbsp) soy sauce
30 mL (2 Tbsp) freshly squeezed orange juice
30 mL (2 Tbsp) olive oil or corn oil
30 mL (2 Tbsp) tomato ketchup
30 mL (2 Tbsp) light soft brown sugar
5 mL (1 tsp) ground ginger
Grated zest of 1 orange
Salt and freshly ground black pepper, to taste
1 small bunch spring onions, thinly sliced

Mix all marinade ingredients together; stirring until sugar is dissolved.
Place ½ the pork chops in the bottom of a baking dish. Spoon over ½ the marinade, sprinkle some spring onion slices on each chop. Repeat with a second layer. Cover with plastic and refrigerate for at least 6 hours, basting occasionally.

Remove chops from marinade and grill under high heat for about 4 minutes (7-8 min. for rib chops) per side. Baste with marinade after turning.

Serve at once on a warmed serving platter.

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