Thai-Style Pork Chops with Ginger-Peach Salsa
There are five basic flavors of Asian cuisine: bitter, salty, sour, hot and sweet. This balance of flavors was established early in Chinese cooking, and is certainly descriptive of Thai cooking today. Serve with Spicy Peanut Noodle Salad and fresh fruit to create a flavor-balanced meal.
6 boneless pork center loin chops, 1 1/4 to 1 1/2-inch thick
1/2 cup hibachi sauce
4 green onions, chopped (all of white part and some of green)
4 tablespoons cilantro, minced
2 tablespoons fresh lime juice
4 peaches, peeled and sliced or chopped*
1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon ginger root, grated
2 tablespoons fresh cilantro, minced
Salt, to taste
- Combine all marinade ingredients well in large self-sealing bag. Add pork chops, seal bag and refrigerate for 6 to 24 hours, turning occasionally.
- Prepare medium-hot coals in kettle-style grill.
- Remove chops from marinade, discard any remaining marinade, and place over medium-hot coals.
- Grill, covered, for 8 minutes; turn and cover grill, cook for 7 minutes more until internal temperature on a thermometer reads 160°F (70°C).
- Serve chops with Ginger-Peach Salsa.
- For Ginger-Peach Salsa: In large bowl, stir together peaches, brown sugar, lime juice, ginger root and cilantro. Season with salt.
Makes 6 servings.
*Or use 1 (29-ounce) can peach slices, drained and sliced or chopped.
Recipe provided courtesy of National Pork Board.