Grilled Pork Chops with Peanut Marinade
Total time: 30 minutes
Similar to a satay, this slightly spicy marinade goes well with pork. For maximum flavor, poke the pork with a fork after adding the marinade to allow it to penetrate the meat. We had thin chops that cook quickly; try not to overcook, slightly pink is now preferred for pork.
Ingredients:
- 2 - 4 pork chops, 350gr, 12.5oz boneless top loin chops
- Marinade
- 1 tbs peanut butter, creamy, 16gr, .56oz
- 1 tbs soy sauce, 16gr, .56oz
- 1 tbs red wine vinegar, 15gr, .53oz
- 1/4 tsp garlic powder
- 1/4 tsp powdered ginger
- 1 tbs sesame or walnut oil, 13.5gr, .48oz
- 2 tbs olive oil, 27gr, .96oz
Instructions:
- Mix all ingredients for marinade and pour over chops. Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a side or until done. Should be slightly pink near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 886 / 443 Total Carbohydrates: 4 / 2 Dietary Fiber: 1 / .5 Total Fat: 59 / 29.5 Saturated Fat: 14 / 7 Cholesterol: 234 / 117 Protein: 80 / 40 Calcium: 35 / 17.5 Sodium: 1144 / 572 |
General Technical Details and Disclaimer:
Note: Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed. Center cut chops are higher; sirloin cut chops are lower.
Another Note: It's assume that 1 tbs of the oil gets left behind. ie. not eaten.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/