I have written often on the fact that I don’t eat spicy foods.
No sambal oelek for me, although mon mari loves it and we always buy some at the Asian supermarket.
I will have a few drops of the green Tabasco, but never the red.
It’s really the heat from peppers, capsaicin, that I avoid. Other types of heat,like from raw garlic (Aioli is very hot) or ginger I will happily eat.
In these simple marinated, grilled pork chops the heat comes from ginger and the sweet from orange marmalade.
I don’t actually eat orange marmalade either (although mon mari does) but I do like to use it in marinades for summer grilling. I buy a jar of the cheap store brand at the beginning of summer and we’re both happy.
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Hot and Sweet Grilled Pork Chops
Fresh, chopped ginger adds a slightly hot, sharp flavor to this marinade. Usually you can just break off a small piece at the store.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
- 2 – 4 pork chops, boneless, 12oz total (360gr)
- 1 tbs Dijon-style mustard
- 1/4 cup orange marmalade
- 1 tbs soy sauce
- 1 tbs sherry
- 1 tbs ginger, minced
- 2 cloves garlic, minced
- In small bowl whisk together the ingredients for the marinade – you need to use the whisk to break up the marmalade.
- Pour over chops and let marinate for 10 minutes (or longer…).
- Remove from marinade and cook on barbecue 10 – 15 minutes turning once.
- Baste with any remaining marinade before turning to give better glaze. In all cases it depends on thickness of the chops. Test for doneness by slicing and peaking. Slightly pink is perfect.
- When done, remove and serve.
Substitution suggestions: white wine, vermouth or chicken stock for sherry; 1/2 – 1 tsp ground ginger for fresh; 1/2 tsp garlic powder for fresh.
Keywords: grilled pork chops
Three weeks ago I was ready to give up on my vegetable garden.
I had loads of green tomatoes but none were ripening.
My summer squash plants looked dead and I was planning on pulling them.
I had one Delicata squash out of 4 plants.
I was not a happy gardener.
All of a sudden, the summer squash came back to life, and are bigger and greener and healthier than they had been all summer. I can’t keep up and I’m putting squash in the compost rather than the plants.
This morning I counted over 20 Delicata squash and I’ve lost track of the butternut squash. The acorn squash and the big blue pumpkins are so lush with big leaves I have no idea how many I have.
As to the tomatoes….
My counter looks like this every other day:
The ones on the center island are waiting to be peeled, The Romas will be chopped and frozen in bags. The other, bigger tomatoes will be turned into soup, also frozen.
The ones on the counter either aren’t ready yet or they’re going to be eaten. I think we had pizza that night….
So far I have 15 quarts of soup in the freezer and 20 2-cup bags of chopped tomatoes.
2 weeks ago I had none.
My freezer is almost full and we’re eating tomatoes at (almost) every meal.
For me that means tomato – mayo sandwiches for breakfast.
4 thoughts on “Hot and Sweet Grilled Pork Chops; the state of the garden”
I love tomato/miracle whip sammies. I would eat them all day long. I always wonder about the people who say they can’t stand miracle whip and yet, they doctor their plain mayo until it’s got all the same ingredients as the miracle whip and then rave about how good their mayo is.
I went out to the garden today. All of my 500+ (it seems like) green tomatoes decided to turn red. Last night. I have a lot of work to do tomorrow, I can tell. And I’m still getting cukes by the dozens. I’ve had them squoze, sour creamed, sliced, saladed, given them away, thought about leaving them in open cars…holy crow.
Right now, my kitchen looks pretty much like yours…
I have to settle for mayonnaise lol. But I’m enjoying every bite. I actually asked the hubs to bring the wheelbarrow for 1 picking of the tomatoes. All at once. And today there were 2
Lots more green ones, tho lol
Wow!! Look at all those stunningly beautiful tomatoes!! I am suitably envious.
We recently made a new (for us) Catalan dish that contained a Picada, which calls for tomato and garlic (some sources say it’s a Sofregit that contains the tomato…) . The sauce didn’t look all that amazing, but the flavour: It. Was. Fabulous.
We decided to make it after re-reading “Collective Wisdom” by Lisa Abend in one of our back-issues of SAVEUR: no.106 (November 2007). How I wish that magazine was as good now as it was then!
Catalan food is not often pretty – because it’s mainly peasant food. It is, however, usually delicious. Andorra (where we lived for 7 years) was very much influenced by Catalonia. Catalan was the official language.
My Saveur print issue is now finisher. At $50,00 US for 4 issues I finally said Non!. Although the last issue was really quite good. Kindle, I think
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