Grilled Asian Pork Chop with Corn and Edamame Salad- Guest Blogger Drew Calvert

As the summer heats up, we have been firing up the grill to stay out of the kitchen. Grilling everything from steaks to pizzas but this recipe is a staple in our family. We use the marinade on beef and chicken but pork chops are our favorite. Paired with steamed rice and a Corn and Edamame Salad, it is an easy dinner much of which can be prepared ahead of time.

Instead of purchasing pre-cut chops, I found a packaged Niman Ranch pork loin at my local Sprouts grocery store in Boulder, Colo. and cut my own chops at home. Pretty easy, all you need is a sharp knife and sturdy cutting board. I cut five chops from the quarter loin, each about ¾ of an inch. They were well marbled and perfect for the grill.

Grilled Asian Pork Chop

This recipes make enough marinade for about 1 ½ to 2 pounds of meat. Use the lemongrass puree you find the in the produce section of the grocery store, much easier than fresh lemongrass.

Chinese rice wine is available at most Asian markets, it is a sweet, golden wine made from fermenting freshly steamed glutinous rice. Dry sherry is a suitable substitution.

Recipe makes  about 4 servings

Marinade:

4 tablespoons fish sauce

2 tablespoons soy sauce

4 teaspoons brown sugar

4 teaspoons lemongrass puree or minced fresh lemongrass (bottom 3- inches of the stalk)

4 cloves peeled garlic

¼ cup mint leaves

2 teaspoons grated or mined ginger

2 teaspoons chili garlic sauce or sambal

2 tablespoons vegetable oil

¼ cup Chinese rice wine or dry sherry

6 pork loin chops, about ¾-inch thick

Combine all marinade ingredients in a blender and puree until smooth

Place pork chops in a container, or zipper top plastic bag, and pour in prepared marinade. Refrigerate for 1 hour or overnight.

Preheat an outdoor grill for medium heat.

Remove the pork chops from the marinade, and discard the marinade. Grill chops on the grill, turning once, until meat is browned, no longer pink inside, about 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Let the chops rest for about 5 minutes. Serve with white or brown rice and the Corn and Edamame Salad (recipe below.)

Corn and Edamame Salad

Easy summer recipe with loads of flavor. Serve with any grilled meat.

3 ears fresh corn, kernels removed from cob, about 2 cups

1 cup shelled edamame

¼ cup chopped red onion

¼ cup small-diced red bell pepper

2 tablespoons finely chopped fresh cilantro

Dressing:

2 tablespoons mayonnaise

2 tablespoons lemon juice

2 teaspoons finely chopped or grated ginger

¼ teaspoon salt

¼ teaspoon fresh ground pepper- or more to taste

Bring a large pot of water to a boil. Add corn and cook until tender, about 2 minutes. Drain. While the corn is cooking, combine dressing ingredients in a small bowl, set aside.

In a large bowl combine cooked corn, edamame, red onion, red bell pepper and cilantro. Pour dressing over vegetables, stir to combine. Cover and chill in the refrigerator until ready to serve.