Asian Style Pork Chops

Servings: 4                    Prep Time: 10 min         Total Time: 35 min

o    1/3 cup soy sauce

o    1/4 cup olive oil

o    3 garlic cloves, minced

o    1 t dried ginger or 1 T freshly grated ginger

o    Coarse salt

o    4 pork chops or pork chop loins

o    Pickled Radishes (see below)

Make the marinade: In a liquid measuring cup, whisk together soy sauce,oil, garlic, ginger and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Put pork chops and marinade in a shallow dish or plastic bagand turn or toss to coat. Set aside at room temperature, turning occasionally for at least 15 minutes.

Grill or broil:

Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.

Or you can grill them: which is what I usually do, since I hate to use the oven.

To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop.

Pickled Radishes:

o    2/3 cup red-wine vinegar

o    1/2 cup sugar (optional)

o    Coarse salt

o    15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

In a medium bowl (or quart sized mason jar with lid), stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Nutrition Information:

Calories: 533

Fat: 23.1g   

Protein: 38.7g

Carbohydrates: 42.1g

Fiber: 0.7g