"Chinese" Pork Chops

ChubbyBunny

Don't ask me why they call it that... they just do! I guess anything with soy sauce in it gets branded as being from the Orient. Also, I get a little nervous when cooking with soy sauce, due to it's salty nature. Many reviewed this recipe as being sweeter then expected. So keep that in mind when preparing it. This recipe CAN be baked as well (suggested 425 degrees for 25 minutes). Some used LIME juice which gave it a different flavor as well. Short on time? Marinating can be cut down, but flavor will be affected slightly.

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops

DIRECTIONS
In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

Serves: 6

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 202
Total Fat: 7.4g
Cholesterol: 53mg
Sodium: 1266mg
Total Carbs: 11.3g
Dietary Fiber: 0.2g
Protein: 21.7g

FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

ChubbyBunny

Don't ask me why they call it that... they just do! I guess anything with soy sauce in it gets branded as being from the Orient. Also, I get a little nervous when cooking with soy sauce, due to it's salty nature. Many reviewed this recipe as being sweeter then expected. So keep that in mind when preparing it. This recipe CAN be baked as well (suggested 425 degrees for 25 minutes). Some used LIME juice which gave it a different flavor as well. Short on time? Marinating can be cut down, but flavor will be affected slightly.

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops

DIRECTIONS
In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

Serves: 6

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 202
Total Fat: 7.4g
Cholesterol: 53mg
Sodium: 1266mg
Total Carbs: 11.3g
Dietary Fiber: 0.2g
Protein: 21.7g

FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

wilted6orchid

Hey ChubbyBunny,
This is a great recipe. I have one just like it in my Chinese cookbook, which I can't read the title of because they forgot to translate that part:laugh:

But this is a Chinese recipe, just so you know.

I acutally LOVE how the soy sauce is used as an ingredient rather than as a condiment. It's too salty poured onto meat, but with the sugar it is so, I don't know, softer?! More subtle...I'm no food critic, but I really like this recipe is all I'm saying.:laugh:

ChubbyBunny

Hey ChubbyBunny,
This is a great recipe. I have one just like it in my Chinese cookbook, which I can't read the title of because they forgot to translate that part:laugh:

But this is a Chinese recipe, just so you know.

I acutally LOVE how the soy sauce is used as an ingredient rather than as a condiment. It's too salty poured onto meat, but with the sugar it is so, I don't know, softer?! More subtle...I'm no food critic, but I really like this recipe is all I'm saying.:laugh:

Whew! I was worried there about the title. I was like, "I don't want someone to get ticked off at me cause it's not REALLY Chinese." YAY!

I get just sooo nervous with it... I don't love salty foods. :laugh:
So I am glad that the sugar tames it!

JasiBella

Mmmm those look soooo good:flowerforyou: