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Categories:
chops salt ground black pepper Lemon Grass Caribbean Red garlic ginger freshly squeezed orange juice fish sauce brown sugar rice salt ground black pepper ground dried oregano
Viewed: 34 - Published at: 2 years agoIngredients
- 2 (1-inch Thick) Bone-in Pork Chops
- 1/2 teaspoons Salt
- 1/2 teaspoons Ground Black Pepper
- 1 stalk Lemon Grass, Soft Inner Layers
- 1 Caribbean Red Habanero Pepper, Chopped Very Small
- 1 teaspoon Freshly Crushed Garlic
- 1 teaspoon Freshly Sliced Ginger
- 1/2 cups Freshly Squeezed Orange Juice
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 4 Tablespoons Rice Wine Vinegar
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Black Pepper
- 1 Tablespoon Ground Dried Oregano
Method
- Whisk together all the marinade ingredients in a small bowl.
- Reserve 1/4 of the marinade.
- Using a fork, pierce the pork chops all over on both sides.
- Add pork chops to a large sealable container or bag and pour marinade over it.
- Place in the refrigerator to marinate overnight or a minimum of 2 hours.
- Heat grill to 400 degrees F. Once grill is up to temperature, remove chops from the marinade, pat dry and sprinkle with salt and black pepper.
- Place on the grill.
- Reduce heat to 350 degrees F. Leave pork chops to grill on one side for exactly 3 minutes.
- Flip and allow to cook for another 3 minutes.
- Then turn the pork chops so that it sits with the bone on the grill.
- Let it cook through the bone for 1 minute.
- Remove from the grill and pour some reserved marinade over the hot pork chops.
- Cover and allow to sit for a few minutes before biting into it.
- Recipe adapted from Bon Appetit.
