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Description
Tired of the same ol' barbecue? Try these slightly sweet chops. Since the marinade is used as part of the glaze, be sure to follow directions and heat it to a rolling boil before using it as the glaze. Serve with rice pilaf and steamed carrots and snow peas.
Ingredients
US|METRIC
4 SERVINGS
- 4 butterflied pork chops (about 4 ounces each)
- 1 tsp. ground ginger
- 2 cloves garlic (minced)
- 3 Tbsp. soy sauce
- 1/2 cup honey
- 2 Tbsp. butter (melted)
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Directions
- Rub each chop with ginger and garlic. Combine soy sauce, honey and butter. Place chops and marinate in self-sealing bag. Marinate chops for at least 2 hours or overnight in refrigerator.
- Remove chops and discard marinade. Grill chops directly over heat for about 10-12 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium720mg30% |
| Potassium60mg2% |
| Protein<1g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber0g0% |
| Sugars35g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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