How to Grill Pork Chops and Veggies
If you are tired of traditional recipes for pork chops and vegetables and want to try something new, then you should go for Grilled Pork Chops and Veggies, as they really taste delicious and are easy to make. However, whenever you plan to try this recipe, make sure you have around one week, as the marinade should be kept in refrigerator, to bring more taste to the food.
Nutrition facts (Per serving): Calories: 460, Fat: 20g, Saturated, Fat: 6g, Polyunsaturated Fat: 3.5g, Monounsaturated Fat: 8g, Cholesterol: 150mg, Sodium: 580mg, Potassium: 780mg, Carbohydrate: 10g, Fibre: 2g, Sugars: 4g, Protein: 58g
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Utensils: Bowl, Grill, zip-top plastic bags
Ingredients:
Marinade:
Thinly sliced fresh lemongrass: 1 tablespoon
Clove garlic, minced: 1
Grated, peeled fresh ginger: 1 tablespoon
Small red Thai chilli or jalapeño, trimmed, seeded if desired, and finely chopped: 1
Asian fish sauce: 1 teaspoon
Rice vinegar: 1 teaspoon
Cornstarch: 2 teaspoons
Peanut oil: 1 tablespoon
Reduced-sodium chicken or vegetable broth: 1/2 cup
Soy sauce: 1 teaspoon
Toasted sesame oil: 1 teaspoon
Kosher salt: 1/2 teaspoon
Vegetables and Pork:
Centre-cut pork chops: 4 pieces (6-ounce)
Onion, cut into wedges: 1 large
Yellow or red bell peppers, cored, seeded and cut into wedges: 2 medium
Instructions
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1
To create the marinade, mix together all the marinade ingredients and blend them well in a large bowl. Cover the bowl and place it in the refrigerator for around 1 week.
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2
To prepare the vegetables, take half of the marinade you created and put it in a zip-top plastic bag. Place all the vegetables in the bag and combine.
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3
Now take pork chops and put them in a separate zip-top plastic bag, and combine with the remaining marinade.
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4
Once both the vegetables and meat is marinated, put them in the refrigerator for 1 to 8 hours.
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5
Drain meat and vegetables. Prepare grill and place the meat and vegetables over the grill and cook for around 15 minutes, or until meat is fully cooked and the surface turns brown.
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6
Take meat and vegetables off the grill and transfer to the serving plate and Serve.
: Calories: 460, Fat: 20g, Saturated, Fat: 6g, Polyunsaturated Fat: 3.5g, Monounsaturated Fat: 8g, Cholesterol: 150mg, Sodium: 580mg, Potassium: 780mg, Carbohydrate: 10g, Fibre: 2g, Sugars: 4g, Protein: 58g
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Utensils: Bowl, Grill, zip-top plastic bags
Ingredients:
Marinade:
Thinly sliced fresh lemongrass: 1 tablespoon
Clove garlic, minced: 1
Grated, peeled fresh ginger: 1 tablespoon
Small red Thai chilli or jalapeño, trimmed, seeded if desired, and finely chopped: 1
Asian fish sauce: 1 teaspoon
Rice vinegar: 1 teaspoon
Cornstarch: 2 teaspoons
Peanut oil: 1 tablespoon
Reduced-sodium chicken or vegetable broth: 1/2 cup
Soy sauce: 1 teaspoon
Toasted sesame oil: 1 teaspoon
Kosher salt: 1/2 teaspoon
Vegetables and Pork:
Centre-cut pork chops: 4 pieces (6-ounce)
Onion, cut into wedges: 1 large
Yellow or red bell peppers, cored, seeded and cut into wedges: 2 mediumNext%20stop%3A%20Pinterest "Pin It")
