I fired up the charcoal grill again last night after work to grill these beautiful boneless pork chops. I wanted to mimic the same flavors as much as possible that I used in the Asian Salad with Honey Ginger Vinaigrette. While the chops marinated, I chopped up the ingredients for the salad and made the dressing. The pork chops only took about 15 minutes to grill. Delicious dinner!
Believe me when I tell you that using flavored oils and vinegars make all the difference in building flavors with your food. PLUS, you have the added health benefits as well!
For the marinade:
1/4 cup Garlic Olive Oil
1 T. Toasted Sesame Oil
1 t. soy sauce
1/2 t. salt
1/4 t. dried red pepper flakes
1 T. fresh lemon juice
Whisk all ingredients together in a medium bowl. Place 1 lb. boneless pork chops in a plastic bowl or a Ziploc bag. Pour in marinade to completely cover the pork chops. Make sure you seal the bag carefully! Refrigerate for 30 minutes or longer if time allows.
Preheat a gas grill or prepare charcoal in a regular grill. If using charcoal, leave about 1/3 of the grill pan empty of hot charcoal. This will be your indirect heating spot.
Place pork onto grill and cook, turning once, until an internal temperature reaches 145 for medium rare and 160 for medium. If pork begins to brown too quickly, move to the "indirect heat" side of the grill and let the residual heat finish cooking the pork.
And here is the meal ready to serve. I cooked a bag of Teriyaki Style rice from Knorr as a side.
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