I got my cake all squared away for the wedding! I’m so excited. It’s – get ready for it – peanut butter and chocolate! I told the baker that I wanted a “fat kid cake” and I definitely got it. The peanut butter frosting that he made was incredible; I highly recommend going to Bamboo Bakery in Phoenix for any of your cake-related needs.
The second type of marinade I did this week is again, somewhat Asian inspired, but I also used fresh orange juice and fresh lime juice because I happened to have those particular fruits and I think that fruit and pork go together like peanut butter and jelly. I also used Hoisin sauce and brown sugar to add a sweet glaze, along with soy sauce, garlic, and olive oil. These were even better than Monday’s chops, as they’re tangy and have a fresh, bright flavor. I served these with corn and asparagus, but I think some brown rice would be even better, if you’re not watching your carbs. Let me tell you, Kramer sure is loving pork chop week, and I am too! I’ve got one more pork chop recipe for Friday that involved apples, so get excited!
Juice your orange and lime.
Combine your marinade ingredients and add them to a Ziploc bag with the pork chops. I marinated these in the fridge for 6 hours, but you can do just 20 or 30 minutes if you’re pressed for time.
Grill over direct heat for 3 minutes on each side, then 5 minutes on each side over indirect heat. Serve with whatever vegetables you want, or some rice.
- 2 pork chops
- juice of 1 orange
- juice of half a lime
- 2 tablespoons Hoisin sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon minced lemongrass
- ¼ cup soy sauce
- ¼ cup olive oil
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Place the pork chops in a Tupperware container or in a Ziploc bag, then mix together the marinade ingredients and pour over the pork. Marinate for as little as 20 minutes or as long as 6 hours.
- When ready, grill over direct heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. Serve with vegetables or rice. Enjoy!