Food Musings

Greg and I really enjoy pork loin chops that we purchase in large quantities from Sam’s Club or Costco and freeze into packages of 2 or 3 chops.  We usually grill the chops and have found that if we cut them to thinner slices the results are much better.  Since these chops are low in fat they’re healthy and when cooked correctly, very tasty!  They grill fast so watch them carefully. 

We eat pork loin chops once or twice a week. Sometimes we just season the chops with s&p and grill them, then mix bbq sauce and horseradish to put aside the chops.  Other times I’ll get a bit more adventurous and put together a fun meal like this one.

The chipotle peanut sauce doesn’t overwhelm the chops since its cooked into them and the tomatillo corn salsa adds freshness to the meal.  I hope you enjoy it as much as we did!

Recipe inspired by a rib recipe in Bobby Flay’s Bold American Food 

Click Here for a Printable Recipe

Ingredients

• 1 cup soy sauce
• 2 tablespoons chopped fresh ginger
• 1 clove garlic coarsely chopped
• 3 Pork Loin Chops – if 2 inches, cut into six 1 inch chops
• Salt and freshly ground pepper
• 1 cup chopped peanuts

Combine the soy sauce, ginger and garlic.  Place salt and peppered chops in a 1 gallon plastic bag and marinate for about ½ hour (no longer).

PEANUT-CHIPOTLE SAUCE:

• 1 cup Barbeque Sauce
• ½ cup smooth peanut butter
• 4 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon *pureed canned chipotles
• T tablespoon honey

Combine all ingredients, mix well and reserve.  Can be made up to 4 days ahead and refrigerated, covered.

Remove chops from marinade. Grill the chops turning and brushing with the sauce. Brush a little of the sauce on top of chops on last turn and cook through.

TOMATILLO-CORN RELISH:

• ½ can corn kernels (we love Trader Joes’)
• 2 medium tomatillos, husked and coarsely chopped
• 1 tablespoon finely diced red onion
• 1 ½ teaspoons jalapeno, finely minced
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro
• ½ teaspoon honey
• Salt and freshly ground pepper

Combine all ingredients in a small bowl

Stack or arrange chops on plates, top with salsa and sprinkle with peanuts. Garnish with more cilantro.

*Pureed canned chipotles – Chipotles are very versatile and add a smoky flavor and lots of heat to dishes.  They are available dried or canned.  I purchase them canned in an adobo sauce, puree them in a food processor and keep them in the fridge for at least 2 weeks to add to a variety of dishes.