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
