Marinated Pork Chops
Serve with new potatoes or boiled potatoes mashed with soured cream and chives plus a simple green salad. Garnish with orange slices.
Ingredients
- 8 thin pork breakfast chops or 4 rib chops
marinade
- 4 tablespoons soy sauce
- 2 tablespoons orange juice
- 2 tablespoons olive oil or corn oil
- 2 tablespoons tomato ketchup
- 2 tablespoons light soft brown sugar
- 1 teaspoon ground ginger
- grated zest of 1 orange
- salt and freshly ground black pepper
- small bunch spring onions thinly sliced
Instructions
- Make the marinade: mix all the ingredients together, including the spring onions, making sure the sugar dissolves.
- Put 4 of the chops in a dish so they do not overlap one another. Spoon over half the marinade, putting a few pieces of spring onion on each chop.
- Put the remaining chops on top and spoon the rest of the marinade over them. Cover with cling film and refrigerate for at least 6 hours, basting occasionally.
- Remove chops from the marinade and grill under high heat for about 4 minutes on each side. (Rib chops will need about 7-8 minutes each side.) Spoon the marinade with the onions on to the chops when you turn them, so that the onions become brown and crispy. Serve at once on a warmed serving plate.
Calories: 525 kcal
Carbohydrates: 10 g
Protein: 60 g
Fat: 26g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 1204 mg
Potassium: 1093 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 66 IU
Vitamin C: 5 mg
Calcium: 30 mg
Iron: 2 mg