These quickly grilled pork cutlets are
perfect for a crowd. Complete the casual menu with a noodle salad,
a pea pod and mandarin orange salad and hot bread. Call it a
potluck and ask friends to each bring a dish. Pour a chilled
rose or blush wine.
Grilled Ginger-Garlic
Pork Cutlets
- 16 boneless pork chops,
3/8-inch thick
1 medium onion, sliced
1 garlic clove, crushed
2 tablespoons grated ginger
1 tablespoon chopped parsley
1 tablespoon sugar
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon sesame oil
1/4 cup minced green onion
4 teaspoons dry mustard
6 tablespoons soy sauce
4 tablespoons cider vinegar
2 teaspoon sesame oil
- In large self-sealing
bag mix onion, garlic, ginger, parsley, sugar, wine, soy sauce,
olive and sesame oils. Add pork, seal bag and refrigerate 1 to
2 hours.
- Remove pork from marinade;
discarding marinade.
- Grill pork cutlets over
medium-hot fire for 2 minutes per side, just until nicely browned.
- Garnish with chopped green
onion and serve with Chinese Mustard Dipping Sauce.
Serves 8.
Chinese Mustard Dipping
Sauce: Stir together
well dry mustard, soy sauce, cider vinegar, sesame oil: as well
as 1 teaspoon sugar and a little water to taste. Makes about
1 1/2 cups.
Nutrition Facts
Calories 420 calories
Protein 47 grams
Fat 21 grams
Sodium 1310 milligrams
Cholesterol 130 milligrams
Saturated Fat 4 grams
Carbohydrates 6 grams
Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
