Grilled Pork Chops with Peanut Marinade
Preparation and cooking time:
30 minutes
Similar to a satay, this slightly spicy marinade goes well with pork. For maximum flavor, poke the pork with a fork after adding the marinade to allow it to penetrate the meat. We had thin chops that cook quickly; try not to overcook, slightly pink is now preferred for pork.
Ingredients:
- 2 - 4 pork chops, 350gr, 12.5oz boneless top loin chops
- Marinade
- 1 tbs peanut butter, creamy, 16gr, .56oz
- 1 tbs soy sauce, 16gr, .56oz
- 1 tbs red wine vinegar, 15gr, .53oz
- 1/4 tsp garlic powder
- 1/4 tsp powdered ginger
- 1 tbs sesame or walnut oil, 13.5gr, .48oz
- 2 tbs olive oil, 27gr, .96oz
Instructions:
- Mix all ingredients for marinade and pour over chops. Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a side or until done. Should be slightly pink near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 886 / 443 Total Carbohydrates: 4 / 2 Dietary Fiber: 1 / .5 Total Fat: 59 / 29.5 Saturated Fat: 14 / 7 Cholesterol: 234 / 117 Protein: 80 / 40 Calcium: 35 / 17.5 Sodium: 1144 / 572 |
General Technical Details and Disclaimer:
Note: Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed. Center cut chops are higher; sirloin cut chops are lower.
Another Note: It's assume that 1 tbs of the oil gets left behind. ie. not eaten.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
