Sweet and Spicy Pork


A few months ago, before we had our George Foreman grill, Ryan bought me a cast iron grill pan. I had never used one before but was excited at the prospect of indoor grilling since we aren’t allowed to have an outdoor grill in our apartment. The first few things I cooked on the grill just did not turn out right. User error, I’m sure. We first tried burgers, but they stuck to the pan and fell apart. Then I tried chicken which also stuck to the pan and was getting burnt on the outside without cooking all the way through. Not exactly a ringing endorsement for my new pan.

Finally I decided to pull it out again for these pork chops. I had read a few recipes that involved grilling things briefly then finishing them in the oven, so that’s what I tried with this recipe even though the original recipe is intended for kebabs. It worked great! I got beautiful grill marks on the outside, and it was cooked all the way through which is especially impressive given these were super thick Costco pork chops.

The marinade itself was not as fruity as I had hoped, and I think the five-spice powder was a little strong and overpowered the sweetness of the other ingredients. I probably should have butterflied the chops as the marinade didn’t seem to permeate to the middle. In the end, this didn’t quite live up to our expectations. It had a nice flavor, but would have been better on a kebab, as intended. It did restore my hope for mastering the grill pan though!

Sweet and Spicy Pork

¾ cup low-sodium soy sauce
¼ cup honey
¼ cup pineapple juice
¼ cup fresh lime juice
1 ½ tablespoons grated ginger
1 tablespoon olive oil
2 teaspoons minced garlic
¼ teaspoon five-spice powder
½ teaspoon black pepper
4 lean boneless pork chops

Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill. Remove pork from bag, reserving 1/2 cup marinade. Place pork on grill rack coated with cooking spray; grill 10 minutes or until done, turning and basting occasionally with reserved marinade.

OR: Preheat grill pan over medium-high heat. Place chops on hot pan, letting cook for 2-3 minutes per side. Finish in preheated 350 degree oven until internal temperature reaches 160 degrees or desired doneness.

Source: Adapted from Cooking Light’s Pork Tenderloin Kebabs
4 servings | 6 POINTS (will vary based on the size of your pork chops)

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July 24, 2009. recipes.

3 Comments

  1. Erin replied:

    Your photo is SO pretty! I saw that recipe in the mag and thought it looked good, but I like your take on it.

  2. burpexcuzme replied:

    yay for the restoration of the grill pan! Perhaps you can also grill vegetables and potatoes and stuff.
    your pork chop looks so juicy and tasty! YUM~

  3. Sara replied:

    brine those suckers next time. It imparts great flavor and also keeps them from drying out during the cooking process.

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