Tuesday, July 5, 2011

Huli Huli Pork Chops

In a recent grocery store run, I looked for new summer cooking magazines for inspiration and came across Cuisine Lite's Grilling edition. This delicious dish sounded perfect for summer using sweet, tangy ingredients for a Hawaiian marinade, thick cut of bone-in pork and  fresh pineapple. The original recipe used round slices but I opted for pre-cut fresh chunks to put on skewers. And maybe I didn't want to have to buy and cut up a whole pineapple...

Contains 473 calories, 24g fat, 32g carbs, 3g fiber and 36g protein.

Grocery List:
For the sauce
  • 1/4 cup ketchup
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. light brown sugar
  • 1 tbsp. vegetable oil
  • 1 tbsp. minced garlic
  • 1 tbsp. minced fresh ginger
  • 1 tbsp. fresh lime juice
  • 1/4 tsp. red pepper flakes
For the pork
  • 2 boneless pork loin chops
  • Salt and pepper to taste
  • 1 red bell pepper, stemmed, seeded and cut into rings
  • 1 cup fresh pineapple slices, skewered
  • Chopped scallions
Go ahead and pre-heat the grill to medium-high heat and brush your grill grate with oil. In a small sauce pan, heat the ketchup, soy sauce, brown sugar, oil, garlic, ginger, lime juice and pepper flakes to create your sauce. Stir well until all ingredients are dissolved and well combined, then remove sauce from heat to prevent it from burning or evaporating.

Season your pork chops with salt and pepper. Place your pork chops, skewers of pineapple and the bell peppers on the grill (I added asparagus tossed in olive oil to the grill grate).

Brush the pork with sauce, then flip after 6-7 minutes and repeat.

Grill the vegetables until they soften and remove from heat, keeping warm on low in the oven or in the microwave contained.

Grill the pork chops until they reach an internal temperature of 150 degrees on a thermometer.

Serve the chops with reserved sauce and garnish with bell peppers and scallions with pineapple.
Served over bed of grilled asparagus spears

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