Ginger Cilantro Pork Chops

• 25 May 2008

At my sister's house this week I decided to create an Asian-inspired version of the Donna Hay pork chops I made last week. Cher's veggie drawer contained a considerable amount of ginger root just begging to be used and since I can't resist the wonderful aroma of freshly grated ginger...

Dinner needed to cover 7 adults and 10 kids so I doubled the recipe below.

Cilantro Ginger Pork Chops

1 cup finely chopped cilantro
1/4 cup grated ginger (peel skin with potato peeler before using a box grater)
2 TB soy sauce
1/2 cup olive oil
coarse salt and pepper

Marinade chops in the refrigerator (in a ziploc bag) for 2-3 hours. Throw them on the grill for about 10 minutes. Enjoy!

Note: Reserve a little marinade and toss into a bowl with potato wedges and a little extra olive oil. Roast on 425 for 40 minutes or until lightly browned. The size of your potato wedges will determine the cooking time--small wedges = less time in the oven; large wedges = more time in the oven.

* picture from Epicurious


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