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Grilled Ginger-Sesame Pork Chops with Pineapple & Scallions
Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.
Serves six.
1/4 cup fresh lime juice (from 1 to 2 limes)
1/4 cup Asian sesame oil
1/4 cup less-sodium soy sauce
3 Tbs. grated fresh ginger (from a 5-inch knob)
2 Tbs. fresh orange juice
2 Tbs. rice vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. dark brown sugar
1/2 tsp. finely grated orange zest
Six 3/4-inch-thick boneless center-cut pork loin chops (about 6 oz. each), trimmed of excess fat
1 ripe golden pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, trimmed and cleaned
Vegetable oil for the grill
Kosher salt and freshly ground black pepper
In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest. Arrange the pork in a 9x13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally.
Meanwhile, prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
Remove the pork, pineapple, and scallions from their marinades. Season the pork lightly on both sides with salt and pepper. Grill, covered, until the pork is just barely cooked through, 3 to 4 minutes per side, and the pineapple and scallions are warmed through and grill-marked, 2 to 3 minutes per side for the pineapple and 1 to 2 minutes per side for the scallions. As each item finishes cooking, transfer it to a serving platter. If your grill isn't big enough to fit everything at once, grill the scallions last.
Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.
Serves six.
1/4 cup fresh lime juice (from 1 to 2 limes)
1/4 cup Asian sesame oil
1/4 cup less-sodium soy sauce
3 Tbs. grated fresh ginger (from a 5-inch knob)
2 Tbs. fresh orange juice
2 Tbs. rice vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. dark brown sugar
1/2 tsp. finely grated orange zest
Six 3/4-inch-thick boneless center-cut pork loin chops (about 6 oz. each), trimmed of excess fat
1 ripe golden pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, trimmed and cleaned
Vegetable oil for the grill
Kosher salt and freshly ground black pepper
In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest. Arrange the pork in a 9x13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally.
Meanwhile, prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
Remove the pork, pineapple, and scallions from their marinades. Season the pork lightly on both sides with salt and pepper. Grill, covered, until the pork is just barely cooked through, 3 to 4 minutes per side, and the pineapple and scallions are warmed through and grill-marked, 2 to 3 minutes per side for the pineapple and 1 to 2 minutes per side for the scallions. As each item finishes cooking, transfer it to a serving platter. If your grill isn't big enough to fit everything at once, grill the scallions last.