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Monday, April 8, 2013

Salt and Pepper Pork Chops

A few people commented last week on how they were excited that grilling season was upon them and it reminded me how very fortunate I am to live where I do.  I can grill all year long - and I don't have to fight much more than wind and an occasional rain storm.  So, of course, when I run across recipes I want to try, no matter how the original recipe was created, I will try and adapt it to the grill.  I know this recipe is amazing exactly how Mary (One Perfect Bite) made it, because all I really did was change the cooking method (oh, yes, and added a sauce) - the flavors did not change and they were fantastic!!  Not that I'm surprised, Mary has never steered me wrong on a recipe.  Each and every one I have tried, has been a success!  Mary is my Ina Garten!

Salt and Pepper Pork Chops
Adapted from Mary, One Perfect Bite
- Serves 2 -
Printable Recipe 
3 Tablespoons low-sodium soy sauce
1 Tablespoon cornstarch
1 teaspoon freshly ground black pepper
1 Tablespoon granulated sugar
1/4 teaspoon kosher salt
2 boneless pork loin chops
For the sauce -
3 Tablespoons low-sodium soy sauce
2 Tablespoons chili paste (such as Sambal Oelek)
1/2 teaspoon honey
drop of sesame oil

Mix together the 3 tablespoons soy, cornstarch, pepper, sugar and salt until well combined.  Rinse pork chops and pat dry with a paper towel.  Place pork in a resealable plastic bag or shallow dish and pour the marinade over.  Seal the bag or cover the dish and place in the refrigerator for at least 2 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove pork from bag and discard the marinade.  Place the pork over direct heat and grill 5-8 minutes per side (depending on thickness) or until the pork reaches an internal temperature of 145 degrees F.  Remove from grill and allow to rest 3-5 minutes before serving.

While the pork is grilling, make the sauce by putting all ingredients for the sauce in a small bowl and stirring to combine.  Serve along side grilled pork and enjoy! 

One Year Ago:  Dijon Tarragon Sauce
Two Years Ago:  Braised Beef Short Ribs in Red Wine Sauce
Three Years Ago:  Basil Pesto


StephenC said...

It always warms my heart when a person cooks pork to a suitable temp (and not more), as you have done here.

Lea Ann (Cooking On The Ranch) said...

Another great recipe Jenn! I can't even count how many I've saved to make later. And this one for sure for later, we're to get 8 inches of snow starting tonight.

Big Dude said...

Great looking chop Jenn and I'm with you on Mary's recipes - I'm posting two of them within a week myself. I'm sure one of your great sauces was an excellent addition. Please be sure you check my blog as it has a funny for you.

Pam said...

Mmmm. It looks and sounds fantastic. I haven't grilled yet this year - too rainy. :(

Cranberry Morning said...

As usual, Jenn, you have a recipe ready and waiting for me to use on those pork chops that are currently in my refrigerator, marinating in white wine and garlic. You never let me down. :-)

Yenta Mary said...

Oh, I'm sitting here at work - at the synagogue, no less, where pork is verboten! - and this is just calling my name name more and more loudly! So simple, so perfect, letting the flavors shine through ....

belleau kitchen said...

so perfectly simple and so damn tasty... but when is grilling season then?... oh and can you please make them hurry up and make season four of TWD before I pass out!

© said...

It's ironic that you posted this on a day that is windy and dusty which will prevent any grilling tonight.

Michael Toa said...

Looks so good Jenn... loving the colours too. Mary is awesome. :)

Mary said...

You are way to kind, but please don't stop :-). I'm so glad you enjoyed the chops. I hope your week isoff to a great start.Blessings...Mary

Angie Schneider said...

I love Mary's recipes and blog too.
The pork chop looks super!

Miss Meat and Potatoes said...

You know what's pathetic? I can pretty much grill all year round too and I still act like I'm under severe weather winter and avoid my grill from November to March. Not sure why that is - maybe I like pretending we have a winter in TX. Oh well cheers to spring and summer grilling! These look so delicious.

Chris said...

Yep, I'd nail that chop! Why am I not following her blog?