Let’s get something clear – I don’t like pork chops. I purchased a large quantity when I was developing recipes for the cookbook and have several left over. I was dreading eating them, but knew I couldn’t put it off forever (much as I would like to!). But then I saw a recipe at Kalyn’s Kitchen. Simple, easy, and sounding quite tasty. I decided to try it.
Of course, I was missing some ingredients and added others. When all was said and done, Shawn likened this to the boneless spareribs at our local Chinese food restaurant – except, this version is cleaner, healthier and fresher. And without prompting, he answered the question I always ask him, “Would you have me make this again?” with enthusiastic affirmation. As for Will? He was too busy eating it up as fast as he could give any response . . . but I imagine that means it was good.
So, thanks Kalyn for the inspiration. This was a great dish (speaking of dishes, that is Will’s new Corelle there – He’s loving it.)
1/4 cup canola oil
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/2 tsp cayenne pepper
1 tsp ground ginger (the powdered one you’ll find in the supermarket)
2 cloves garlic, minced
1/2 tsp dry mustard
1/2 tsp cinnamon (use a good quality one)
4 thick pork chops
Combine all the ingredients except the pork chops in a bowl and whisk together.
Wash pork chops and place in a Ziploc bag. Pour marinade over. Let sit for 8 hours or more (I let mine marinate all day while I was at work – about 9.5 hours.
1) Grill: Set the heat to medium on your gas grill. Let the grill warm. Place pork chops on and cook, 6-8 minutes on each side. Cut into the chops to be sure they are done. If they aren’t, cut slits 1/4 inch apart, place on top rack and turn heat up to high. Cook for an additional 4-5 minutes until done.
2) Oven:Turn on your broiler. Place pork chops on a broiling pan and into the oven. Cook about 12-16 minutes until cooked through. Follow the above procedure if they aren’t yet done.