Asian Marinated Pork Chops



This marinade recipe helps tenderize less-expensive cuts of meat.  I have used this marinade on beef chuck, steaks, pork ribs and pork chops all with success.  I like to serve with charcoal grilled slices of yellow squash, onion and tomato.  It is also good with a colorful vegetable stir-fry.  This recipe is only Induction friendly if you leave out the wine.


1 T. low-sodium soy sauce, tamari or coconut aminos

2 T. water

2 tsp. sugar equivalent sweetener of your choice

1 tsp. minced fresh ginger

2 cloves minced garlic

1 T. white wine or sherry (omit for Induction)

Dash of red cayenne pepper

3-4 drops Tabasco

2 tsp. olive oil (to coat steak before grilling)

1 lb.pork chops (about 4) (or 4 servings your choice pork or beef cuts)

DIRECTIONS:  Put first 8 ingredients into a gallon ziploc bag.  Zip and manipulate to mix well.  Add meat to bag, close and manipulate again until all meat is coated.  Marinate for 6-8 hours.   Remove from refrigerator and take meat out of bag.  Marinade should be discarded.   Pat meat dry with paper towels and baste with olive oil on all sides.  Charcoal over hot fire (3-4″ from coals) to desired stage.  Remove to cutting board and let stand 2-3 minutes before slicing or serving.

NUTRITIONAL INFO: Makes 4 servings each containing:

207 cals, 20g fat, <1g carb, 0g fiber, 1g NET CARBs, 26g protein, 66mg. sodium


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