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5* Barbecued Pork Chops

Source of Recipe

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5* GR: Barbecued Pork Chops

Myrecipes.com – e-mail
Cooking Light - Laraine Perri,
Reviews rated this recipe 5 Stars!
4 servings (serving size: 1 pork chop)

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).

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

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.

***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.

One serving equals: Calories 195; Fat 9.4 g (Satfat 2.5 g, Monofat 3.9 g, Polyfat 2.4 g); Protein 17.7 g; Carbohydrate 8.9 g; Fiber 0.3 g; Cholesterol 49 mg; Sodium 433 mg