Marinated Grilled Pork Chops; lamb

As many of my readers know, in order to have boneless pork chops of a thickness I want I buy pork loin roasts and cut my own.

Roasts here are always tied tightly to be perfectly oval, and often have a layer of thin fat wrapped around them (like bacon, but with no lean).

I always look at both exposed ends of the roast to make certain I am getting true loin, and not boned ends tied together to look like a roast.

Sometimes, I’m wrong.

When that happens I cut up the odd bits for stir-fries, slow cooker stews, etc.

This time I was doubly wrong. When I untied it most of the ‘roast’ fell apart and all of it was tough.

I managed to get a few chops but decided they needed a long time marinating to make them edible

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Marinated Grilled Pork Chops

Print Recipe

Marinate the chops in the fridge for a few hours or overnight. Remember to save the marinade when getting ready to cook the chops

• Author: Katie Zeller
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Pork
• Method: Grilling

Ingredients

Scale 1x2x3x

• 2 – 4 pork chops, boneless, 12oz total (360gr)
• Marinade:
• 3 tbs low-salt soy sauce
• 3 tbs sherry wine vinegar
• 3 tbs red wine
• 2 tbs hoisin barbecue sauce
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder

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Instructions

• Mix all ingredients for marinade. 
• Put chops on a small dish or a food bag.
• Pour marinade over and let marinate at least 4 hours.
• Cook on barbecue for 5 – 8 minutes per side or until done. 
• While chops cook, put marinade in a small saucepan.
• Heat to boiling and cook for 5 minutes, reducing slightly.
• Remove chops. spoon a bit of sauce over the top and serve, remaining sauce on the side.

Notes

Slightly pink in the center is perfect. Take a peak if needed or use a meat thermometer.
If you want more of a ‘tomato’ flavor to the sauce, add 3 tbs ketchup when heating

Keywords: marinated pork, grilled pork chops

We bought a lamb today….. Not ‘some’ lamb but a whole lamb.

We used to buy whole lambs when we lived in the US – as well as a side or quarter of beef.

In both cases we would put in our order and be asked if we wanted anything special. Our neighbor, for example, had a big family and used to have the whole side of beef ground up for burgers for the summer. At the appointed time we would pick up the meat which was all properly wrapped and labeled.

Like so many things, it’s different here. We had heard earlier this summer that one of the farmers liked to sell his lambs locally. The next time we saw him, at the village fete, we told him to put us on the list.

He called last night and said we could come to his house and pick it up. And to bring something to carry it home in.

At 8:00 this morning, as requested, we headed off to his house. I put some shopping bags in the car and, at the last minute grabbed some foil and cling film…. luckily, as it turns out.

After coffee (of course, we had coffee first…. duh!) he brought the lamb into the kitchen and put it on the cutting table.

The whole lamb.

It had been cleaned, of course, but was still in one piece.

After weighing it, and showing us the weight, he asked how we wanted it cut.

For the next hour and a half, we discussed, he trimmed and cut, and I wrapped in my cling film and foil.

It was fascinating watching him expertly cut up this lamb.

Would I like the bone in or removed? How many ribs to a section? This bit makes a great couscous.The neck meat is good but should be off the bone, And so on.

Now I just need to figure out how to get 40 pounds of lamb into my already packed freezer.