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Grilled Gingered Pork Chops Recipe
|Minced fresh ginger/1 tablespoon ground ginger||1⁄4 Cup (4 tbs)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Soy sauce||3 Tablespoon|
|Salad oil||1 Tablespoon|
|Pork loin chops||1 1⁄2 Pound (4 Chops, 1/2 Inch Thick)|
|Napa cabbage head||1 (Chinese Cabbage)|
|Vegetable oil cooking spray||1|
Serving size: Complete recipe
Calories 1671 Calories from Fat 707
% Daily Value*
Total Fat 79 g121.2%
Saturated Fat 21.5 g107.6%
Trans Fat 0.9 g
Cholesterol 469.5 mg156.5%
Sodium 4194.2 mg174.8%
Total Carbohydrates 74 g24.7%
Dietary Fiber 13.6 g54.2%
Sugars 32.3 g
Protein 151 g302.4%
Vitamin A 10.6% Vitamin C 312.2%
Calcium 36% Iron 43.4%
*Based on a 2000 Calorie diet
Wedges of napa cabbage, basted with the same marinade, grill alongside the chops on the barbecue.
In a large, shallow bowl, combine ginger, sherry, garlic, soy sauce, sugar, and oil; stir until sugar is dissolved.
Trim and discard fat from chops.
Add to sherry mixture.
Cover and refrigerate, turning chops occasionally, for at least 4 hours or until next day.
Cut cabbage lengthwise into quarters.
Steam, covered, on a rack over boiling water just until barely wilted (about 5 minutes).
If made ahead, let cool, then cover and refrigerate until next day.
Spray a barbecue grill with cooking spray.
Lift out chops, reserving marinade, and place on grill 4 to 6 inches above a solid bed of medium coals.
Brush with marinade and grill, turning once, until no longer pink when slashed (about 20 minutes total).
Shortly after chops begin to brown, add cabbage quarters and grill, turning once and basting occasionally with any remaining marinade, until heated through (about 15 minutes total).
Arrange chops and cabbage on a warm serving platter.