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Ginger Pork




This recipe is slightly spicey because of the two types of pepper and the amount of fresh ginger. The pork chops are thin and cook quickly and use a grill mat to retain the marinade.


2 thin, boneless pork chops

Salt to taste

Fresh ground black pepper to taste


Prepare the marinade (recipe follows) and trim the peripheral fat from the chops. Spread both sides of the meat with the solid ingredients of the marinade and let stand at room temperature for 1 hour. Reserve any thin liquid remaining in the bottom of the marinade dish, if any, to brush the meat with after grilling. I used ginger that had been previously grated and frozen, resulting in some liquid plus solids.


Prepare the grill for a hot direct fire. Place a grill mate over the fire. Salt and grind black pepper on both sides of the meat and grill directly over the fire for 2 1/2 minutes per side.





Plate the meat on a plater and brush with any reserved marinade liquid.





Marinade


3 tablespoons grated fresh ginger

2 cloves garlic, minced

1/4 teaspoon red pepper flakes


Combine all.

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