Bone-in chops require some carving, but the superior flavour from the bones makes it more than worth the extra effort. A lemony green salad is a lovely side with the pork.
HANDS-ON TIME
25 minutes
TOTAL TIME
1 hour
MAKES
4 servings
INGREDIENTS
¼ cup vegetable oil
4 cloves garlic, minced
2 tbsp grated fresh ginger
2 tbsp soy sauce
2½ tsp fish sauce
2 tsp vinegar
1½ tsp granulated sugar
¾ tsp pepper
2 bone-in pork loin chops, about 1 inch(2.5 cm) thick (675 g total)
1 green onion, thinly sliced diagonally
DIRECTIONS
Whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Pour all but 2½ tbsp into large dish, reserving remainder in refrigerator. Add pork to dish, turning to coat. Cover and refrigerate for
30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes.
Transfer to cutting board. Cover loosely with foil; let rest for 5 minutes.
To serve, cut sections off either side of bone; slice thinly across the grain.
Spoon reserved marinade over pork; sprinkle with green onion.
NUTRITIONAL INFORMATION, PER SERVING: about 259 cal, 24 g pro, 16 g total fat (3 g sat. fat), 4 g carb, trace fibre, 66 mg chol, 520 mg sodium, 364 mg potassium. % RDI: 3% calcium, 9% iron, 1% vit A, 5% vit C, 4% folate.
