Normally I like to use thicker boneless chops for this...but we had these in the freezer. Credit where it's due, this marinade is from Sam the Cooking Guy on Food Network.
4-6 Thick Boneless or bone in Pork Loin Chops
1 bottle of brown beer (I like Sams Brown Ale or Honey Brown)
1/2 cup soy sauce
1/4 cup brown sugar
1-2" ginger grated
1-2 green onions sliced thin.
Mix all ingredients in a gallon ziploc or container until sugar dissolves completely, and then put the pork in and marinate at least 4 hours. I did overnight. Grill over med high heat turning occasionally to get good grill marks and cook to 165 on the IRT.
This is hands down one of my favorite pork chop recipes. Served here on a bed of mango salsa (left over from last week, see previous post for that recipe) and a side of chopped kale salad. Kale was chopped up after cleaning and run through the salad spinner. Added small diced red onion, granny smith apple, cucumber, tomato, toasted walnuts and a light viniagrette with the juice of 2 lemons, one Halo orange, 1/2 cup olive oil, 2 tbls cider vinegar, 2 tbls sugar, PHSS&P, and brightened up with a touch of dijon mustard as an emulsifier.
We make these often, here's another episode cooked last year:
Happy Grilling!
