GINGER GARLIC PORK CHOPS
Marinade Whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Transfer 2½ tbsp of the marinade to a small bowl; cover and refrigerate.
Pour remaining marinade into large shallow dish; add pork chops, turning to coat. Cover and refrigerate for 30 minutes to 24 hours.
Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes.
To serve, cut sections off either side of bone; slice thinly across the grain. Drizzle with reserved marinade; sprinkle with green onion.
about 259 cal, 24 g pro, 16 g total fat (3 g sat. fat), 4 g carb, trace fibre, 66 mg chol, 520 mg sodium, 364 mg potassium. % RDI: 3% calcium, 9% iron, 1% vit A, 5% vit C, 4% folate.
MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR