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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Adapted from original recipe in the American Heart Association Cookbook. Often served with basmati, couscous, or orzo Ingredients:
1/2 cup soy sauce |
2 tablespoons olive oil |
1/2 teaspoon garlic powder or 1/2 teaspoon granulated garlic |
1/4 cup brown sugar |
1 teaspoon powdered ginger |
1 teaspoon pepper |
8 boneless pork chops, center-cut, fairly thick ones so they don't dry out on the grill |
Directions:
1. combine marinade ingredients and pour over chops.
2. let sit overnight in refrigerator.
3. On grill, sear on high for 3-4 minutes, then lower temp if using gas, or move away from direct heat, close grill lid& grill about 20 min or until juices run clear.
4. When we do a extras of these for the freezer, we UNDERCOOK them by about 1/2.
5. When reheated, they turn out tender and moist.
6. Serve sliced and fanned out on the plate.
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