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Grilled Pork Chops w/Mango-Miso Marinade
3 tablespoons of shallots, finely diced 3 tablespoons of olive oil 2 teaspoons of garlic, chopped 2 to 3 tablespoons of hot bean paste (miso) or chili bean sauce 1/2 teaspoons of ground cumin 1 cup of mango juice or apricot juice or orange juice 4 tablespoons of rice wine Salt and freshly ground pepper 6 pork chops, bone in, about 10 oz. each
In a medium pan, sauté shallots in oil for 2 minutes. Add garlic
and sauté 1 minute more. Add hot bean paste, cumin, mango juice,
rice wine, and salt and pepper to taste. Bring to a boil. Remove
from heat and chill. Place pork chops in a large resealable plastic bag; pour chilled marinade over chops and marinate in refrigerator for 4 hours, turning occasionally to distribute marinade. Remove chops from marinade, reserving marinade. Pour reserved marinade into small saucepan and bring to a boil. Boil one minute; remove from heat. Place chops in center of cooking grate. Grill for 16 minutes or until juices run clear, turning once halfway through grilling time and occasionally basting with marinade. Serve with black beans and rice, if desired. Makes 6 servings.
Also see Stuffed Pork Chops |
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