My mom got this recipe from a Chinese chef back in the early 70's. I've been making them this way since the early 80's.
The recipe is real easy. For these 6 chops I used approximately
3/4 Cup Honey
1/4 Cup Soy Sauce at room temp
1 tsp ground ginger
1/2 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
Put all ingredients in a pint jar and screw on the lid.
Shake the crap out of it until it's mixed well.
Pour it in the 1 gallon ziploc bag with the chops and seal it up.
Put in fridge for at least 3 hours or up to a week. They will get darker and richer in flavor the longer they marinate.
Grill fairly hot over open fire about 4 minutes a side. Time will vary depending on thickness. These were around 5/8"
For the roasted potatoes we peeled them. Sometimes I leave the skins on. Not today.
Cut them into little wedges of sorts. Don't worry about the size and shape. The smaller ones will get crispier than the bigger ones. Which is actually really good. Different textures and all that. Sprinkle with the spices. Drizzle some EVOO over them and mix them well to coat all the taters with some of the oil. Not too much oil though. We don't want them swimming in it.
Put them in the oven preheated to 400 and turn it down to 350. Take them out after an hour. I usually flip them about halfway.
Grill the chops and then let rest for about 10 minutes while the taters cool a little and serve with something green.
Thanks for watching.
The recipe is real easy. For these 6 chops I used approximately
3/4 Cup Honey
1/4 Cup Soy Sauce at room temp
1 tsp ground ginger
1/2 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
Put all ingredients in a pint jar and screw on the lid.
Shake the crap out of it until it's mixed well.
Pour it in the 1 gallon ziploc bag with the chops and seal it up.
Put in fridge for at least 3 hours or up to a week. They will get darker and richer in flavor the longer they marinate.
Grill fairly hot over open fire about 4 minutes a side. Time will vary depending on thickness. These were around 5/8"
For the roasted potatoes we peeled them. Sometimes I leave the skins on. Not today.
Cut them into little wedges of sorts. Don't worry about the size and shape. The smaller ones will get crispier than the bigger ones. Which is actually really good. Different textures and all that. Sprinkle with the spices. Drizzle some EVOO over them and mix them well to coat all the taters with some of the oil. Not too much oil though. We don't want them swimming in it.
Put them in the oven preheated to 400 and turn it down to 350. Take them out after an hour. I usually flip them about halfway.
Grill the chops and then let rest for about 10 minutes while the taters cool a little and serve with something green.
Thanks for watching.
