GIN­GER GAR­LIC PORK CHOPS

Canadian Living - - Main Events -

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.

PER SERV­ING

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

GIN­GER GAR­LIC PORK CHOPS

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