Monday, April 5, 2010

Grilled Pork Chops

Spring weather just drives me to the grill. In fact we grill year round because we love the flavor so much. In our recent move, our 10-year-old gas grill did not make it. But that's okay because it was a pain to have to use pliers to turn the gas knobs (broken) and tongs or pliers to open the top (the handle broke off). It has done a serious tour of duty in harsh MI conditions.

So we are on the hunt to buy a grill now that the 3-4' drifts have melted away. Cannot wait to get one set up because I can just taste these beauties.

Simple marinades for pork that make the grill flavor even better. These proportions are for about 4-5 large chops. I rarely measure marinades, so these are more estimates These marinades are nice for a "fresh" taste. Can use them for chicken and some for steak as well.
  • Lightly coat with Soy Sauce & Lawry's Season Salt (can just do on grill do not have to marinade ahead of time
  • 1/2 c Soy Sauce, 1 T brown Sugar, 1/4 t Cumin, 1/8 t Paprika
  • 1/2 c Soy Sauce, juice of 1/2 lime, 1 T Olive Oil, 1 t Sugar, 1/8 t Pepper
  • 1/2 c Soy Sauce, 1/8 t Chili Powder, 1/8 t Cumin, 1/4 t Garlic Powder, 1 t Honey
  • 2 T Olive Oil, 1/2 t dried Thyme, 1/4 t Garlic Powder, 1 t Salt, 1 t dried Oregano
  • 1 t fresh chopped Cilantro, 2 T Olive Oil, juice of 1/2 lime, 1 t Salt, 1 t Sugar
Pork: $4.00 (Sunmart or less on full loin chopped up)
Most of these are items you already have on hand in your cupboards. So in my book, I count the marinades as free.

Couple of grilling tips: Make sure that your grill is good and hot before putting the meat on. Rub a bit of oil on the grates (use a basting brush or a coated paper towel) to keep it from sticking if there isn't any in the marinade. Use the reserve marinade to baste while cooking. When done cooking, allow to sit for 5-10 minutes to keep juices locked in.

Bring on Spring.

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