Ingredients:
2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup rice wine vinegar
2 cloves garlic, minced
1 (2-inch) piece fresh ginger root, peeled and finely chopped
6 (1 1/2-inch) thick pork chops
Tropical Salsa:
2 cups finely diced fresh pineapple
1 cup finely diced papaya
3/4 cup finely diced peppers (can be combination of red, yellow or green)
1/2 cup finely diced onion
1 clove garlic, minced
3 tablespoons chopped fresh mint leaves
salt to taste
Directions:
In saucepan, combine soy sauce, brown sugar, water, vinegar, 2 cloves minced garlic and ginger. heat to boiling, stirring until sugar is dissolved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc bag. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.
In medium bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. Refrigerate if needed for up to a day, but bring to room temperature before serving.
Grill pork chops 7 to 9 minutes per side over medium-high heat, basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical Salsa.
Notes:
Unbelievably good! Amazing!! It took one bite to determine that this is a five star recipe. It is totally worth the effort. Before this recipe I had never purchased nor cut a papaya, nor fresh ginger root, but both are the fabulous ingredients that make this such a delicious meal (along with the mint leaves, that is). I made it with just a green pepper in the salsa, but adding the red would really liven up the color and taste. Also, because I'm on a tight budget, after purchasing the $4 papaya, I decided to go with canned pineapple tidbits instead of fresh. Fresh would be best, but the canned worked well. Finally, the marinade could possibly be used for chicken instead of pork, though the pork was really good. Chicken may not be as tender after grilling. This salsa would be great on some fancy chips. This recipe is good for so many reasons!
Source:
Favorites
No comments:
Post a Comment