This meal came about from a bit of a combination of our Cranberry Marinated Pork Loin Chops (the pork and acidic marinade) and our Honey Lemongrass Grilled Chicken Breast (the rice vinegar and the general Asian flavours). We’re quite pleased to say that the marinade for this pork gave a subtle flavour to the meat, and it kept it nice and juicy after grilling! What’s more, this is an extremely quick meal to cook, so it’s perfect for dinner on those busy weekday nights…and there’s basically no cleanup!
We served our pork over a bed of mushroom and leek infused lo-mein and a side of Grilled Asparagus.
Time: 15 Minutes (plus minimum 45 minutes of marination)
- Boneless Pork Loin Chops
- Peanut or Sesame Oil
- Rice Vinegar
- Soy Sauce
- Red Pepper Flakes
- Slice your boneless pork loin chops in half to to make the cuts thinner (unless already using thinly cut). Then, place them in a zip top bag, and pour in your other ingredients. Mash around the outside of the bag to combine everything, and then let it marinate. If doing a long marination time, place in the fridge.
- When you’re ready to cook, remove your pork from the fridge (if it’s in there), and preheat your grill.
- When your grill is hot, place your pork on, and cook for about 4 minutes, flip, and cook for another 4 minutes. By this point, you should have nice charring.
- When your pork reaches a minimum cook temp of about 150 degrees F (for medium/medium well), you’re good to go!
- Plate, devour, and enjoy!