Grilled Red-Cooked Pork Chops Recipe

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Grilled Red-Cooked Pork Chops Recipe

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MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup dry red wine
  • 1/4 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 3 whole star anise
  • 2 orange peel strips (3 inches)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 4 wooden skewers (5 inches)
  • Ground salted peanuts and minced fresh cilantro, optional

Directions

In a small saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced to 1 cup. Cool for 10 minutes; set aside 1/3 cup for basting.
Cut pork chops in half widthwise. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Insert a soaked skewer into each chop. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Coat chops with peanuts and cilantro if desired. Yield: 4 servings.
Originally published as Grilled Red-Cooked Pork Chops in Fresh Home Summer 2010, p99

Nutritional Facts

1 each: 172 calories, 5g fat (2g saturated fat), 41mg cholesterol, 580mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 1/2 cup dry red wine
  • 1/4 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 3 whole star anise
  • 2 orange peel strips (3 inches)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 4 wooden skewers (5 inches)
  • Ground salted peanuts and minced fresh cilantro, optional
  1. In a small saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced to 1 cup. Cool for 10 minutes; set aside 1/3 cup for basting.
  2. Cut pork chops in half widthwise. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
  3. Drain and discard marinade. Insert a soaked skewer into each chop. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Coat chops with peanuts and cilantro if desired. Yield: 4 servings.
Originally published as Grilled Red-Cooked Pork Chops in Fresh Home Summer 2010, p99

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