Grilled Pork Chops With Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe source: local paper which adapted it from The BBQ Queens' Big Book of Barbeque Ingredients:
1 tablespoon lemongrass, sliced |
1 garlic clove, minced |
1 tablespoon gingerroot, grated |
1 jalapeno, trimmed, seeded and chopped |
1 teaspoon fish sauce |
1 teaspoon rice vinegar |
2 teaspoons cornstarch |
1 tablespoon peanut oil |
1/2 cup vegetable broth |
1 teaspoon soy sauce |
1 teaspoon sesame oil |
1/2 teaspoon kosher salt or 1/2 teaspoon other coarse salt |
4 (6 ounce) pork chops |
1 onion, cut into wedges |
2 red bell peppers, cored, seeded and cut into wedges |
Directions:
1. To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
2. To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
3. To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
4. Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
5. Prepare grill.
6. Drain vegetables and pork chops, discarding marinade.
7. Grill pork chops and vegetables for 15 minutes or uitl done and browned.
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