6 Rib or pork chops (3/4 inch thick)
cup soy sauce
cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
teaspoon garlic powder
Place chops in a resealable plastic bag. Combine remaining ingredients; reserve 1/3 cup for basting. Cover and refrigerate. Pour remaining marinade over chops. Seal bag; refrigerate overnight, turning once. Drain and discard marinade. Grill chops, covered, over medium heat for 12-16 minutes or until a meat thermometer reads 160 degrees and juices run clear, turning once. Brush occasionally with reserved marinade. Yield 6 servings. Use Hickory or Alder wood as flavor enhancer.
This recipe keeps the meat so moist and tasty.
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1/2 cup soy sauce
cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
teaspoon ground ginger
1 pound pork tenderloin, cut into 1-1/4 inch cubes
1 medium zucchini, cut into 1/2 inch pieces
1 large sweet red pepper, cut into 1-1/2 inch pieces
In a bowl, combine the first seven ingredients. Pour half into large resealable plastic bag. Refrigerate the remaining marinade for basting. Add pork to bag; seal and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade from pork. On four metal or soaked bamboo skewers, alternate pork zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear. Yield 4 servings. Use Hickory, Alder or Maple wood as flavor enhancer.
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