Grilled Vegetables and Pork Chops

Recipe by Our Cookbook Collection

Mark Boughton

Serve with Texas pecan rice or jasmine rice.

Ingredients

Marinade:: 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

To prepare marinade, mix all marinade ingredients together. Marinade will keep, covered, in the refrigerator up to 1 week.
To prepare vegetables, combine half the marinade with vegetables in a large zip-top plastic bag.
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.
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).