Grilled Vegetables and Pork Chops

Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Serve with Texas pecan rice or jasmine rice.


1tablespoon thinly sliced fresh lemongrass
1clove garlic, minced
1tablespoon grated, peeled fresh ginger
1small red Thai chili or jalapeño, trimmed, seeded if desired, and finely chopped
1teaspoon Asian fish sauce
1teaspoon rice vinegar
2teaspoons cornstarch
1tablespoon peanut oil
1/2cup reduced-sodium chicken or vegetable broth
1teaspoon soy sauce
1teaspoon toasted sesame oil
1/2teaspoon kosher salt
Vegetables and Pork:
4 (6-ounce) center-cut pork chops
1large onion, cut into wedges
2medium yellow or red bell peppers, cored, seeded and cut into wedges


  1. To prepare marinade, mix all marinade ingredients together. Marinade will keep, covered, in the refrigerator up to 1 week.
  2. To prepare vegetables, combine half the marinade with vegetables in a large zip-top plastic bag.
  3. To prepare meat, combine remaining marinade with pork chops in a large zip-top plastic bag. Refrigerate both vegetables and meat for 30 minutes to 8 hours.
  4. Prepare grill. Drain vegetables and pork chops. Grill about 15 minutes or until meat is cooked through and surface is lightly browned.

Adapted from The BBQ Queens’ Big Book of Barbecue by Karen Adler and Judith Fertig (The Harvard Common Press, 2005).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 460
  • Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 8g
  • Cholesterol 150mg
  • Sodium 580mg
  • Potassium 780mg
  • Carbohydrate 10g
  • Fiber 2g
  • Sugars 4g
  • Protein 58g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 140%
  • Calcium 10%
  • Iron 15%