Sweet & Savory Pork Chops
Our grill is a crucial part of our kitchen set-up. While we use it all year round, it really earns its keep in the late spring and summer. I love marinating some meat in the morning and grabbing it from the fridge to grill at dinnertime on those gloriously sunny evenings when no one wants to go inside for bath time quite yet (including me). We love pork chops and we are lucky to have a thriving local farm community raising heritage breed pigs that make beautiful chops. If you can’t find pork chops easily, you could use this same marinade for chicken thighs, flank steak, or whatever other cut of meat you have on hand. Just don’t forget to enjoy!
Ingredients:
4 pork chops
1/2 cup coconut aminos
1 tablespoon coconut sugar
1 teaspoon brown rice vinegar
1 garlic clove, thinly sliced
pinch of red pepper flakes (we love gochugaru)
Directions:
In a large bowl (or ziploc bag) combine all of the ingredients and massage it all together until the chops are well coated. Pop it in the fridge for a few hours at least and overnight if you can. Take it out to room temperature for an hour or so before cooking. Fire up your grill if you have one to a medium heat. If you don’t you can certainly cook this on the stove! Heat a heavy bottomed skillet over medium heat. If you are grilling, place the chops on the grill and cook for about 8 minutes per side. You want to be sure it’s cooked through, but not overcook it completely. It will cook a bit more once you remove it from the heat. If you are using the stove, add a bit of coconut oil to the hot pan and add the chops. Again, cook them for about 8 minutes per side. They should be well browned on the first side before flipping. You can use a sharp knife to check the inside for pinkness before removing from the heat. Let them rest for a few minutes before slicing into them. Enjoy!
