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Tuesday, June 19, 2018

Lemongrass Pork Chops With Ginger-Butter Corn


The trick to making mouthwatering meats in minutes is a good marinade. Toss the pork in a fragrant lemongrass sauce in the morning and leave it to soak up the flavours—when you get home, simply throw the chops on the grill!

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2014

Prep time 30 minutes
Total time 6 hours 30 minutes
Portion size 4 servings

2 cloves garlic, grated or pressed
2 tbsp (30 mL) grated lemongrass
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) fish sauce
2 tsp (10 mL) sesame oil
1 tsp (5 mL) vegetable oil
4 boneless pork loin chops, about 450 g total 
2 tbsp (30 mL) butter, melted
1 tbsp (15 mL) grated fresh ginger
4 corn cobs, husked
1 tsp (5 mL) lime juice
Pinch salt

In a large bowl, whisk together garlic, lemongrass, brown sugar, fish sauce, sesame oil and vegetable oil. Add pork chops; toss to coat. Cover and refrigerate for 6 hours, turning once. (Make-ahead: Refrigerate for up to 12 hours.) 

 In a small bowl, combine butter and ginger. Place corn on greased grill over medium-high heat; close lid and grill, turning occasionally, until beginning to soften, about 7 minutes. Brush with butter mixture; continue to grill, brushing occasionally with butter mixture, until grill-marked and tender, 12 to 15 minutes. Drizzle with lime juice; sprinkle with salt.

 Meanwhile, place pork on greased grill over medium-high heat; close lid and grill, turning once until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Serve with corn.

Nutritional Information per serving: about
cal 337 pro 29g total fat 11g sat. fat 5g  
carb 34g dietary fibre 3g sugar 6g chol 67mg  
sodium 231mg potassium 652mg    
calcium 1 iron 11 vit A 8 vit C 15  
folate 28

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