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Grilled Teriyaki Pork Chops with Pineapple Papaya Relish

2/3 c Soy sauce
1/3 c Firmly packed light brown sugar
1/3 c Water
1/4 c Rice vinegar
3 Garlic cloves; chopped fine
A; (2-inch piece) fresh gingerroot, peeled and chopped fine

Six; (1-inch-thick) rib pork chops, bones frenched by butcher if desired
Pineapple Papaya Relish as an accompaniment

Make marinade:

In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.

Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)

Serve pork chops with relish.

Serves 6.

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