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Speedy Dinners – Grilled Golden Porkchops

This quick, simple recipe really does the trick for a speedy weekday dinner.  These beautiful golden chops are ready in a matter of minutes, and, when paired with some quick steamed veggies, cannellini beans, or roasted potatoes, make an undeniably satisfying meal.

We love eating this while relaxing in front of the TV with a good glass of red wine.  After all, nothing beats a good home-cooked meal to ease away the stresses of the day.

What you’ll need (serves 2):

  • 2 porkchops (I like the S*Pure brand found at most HK supermarkets)
  • 1 tbls olive oil
  • 2 tsp garlic powder
  • 1 tbls cajun or steak seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • a squirt of lemon juice (optional)

To get maximum flavour, and to get dinner on the table as soon as humanly possible, I like to pre-marinate the pork chops overnight in a ziploc bag.  (If you don’t have time, just marinate them quickly on the kitchen counter while you take a shower and they will still taste wonderful)

First, I place the chops between 2 pieces of cling film and pound them slightly with a meat mallet in order to tenderize and allow the marinate to easily penetrate the meat.

Next, place the chops in a ziploc bag and combine all the ingredients listed above.  Close the bag (make sure to squeeze the air out) and swish the pork chops around until the marinate fully coats each piece.

Either let that sit in the fridge overnight, or leave it to marinate at room temperature for around 10-15 minutes (maybe take a shower in the meantime?)

Meat should be brought to room temperature (out of the fridge for around 10 minutes) before being grilled so the center and outside cook evenly.

Heat a griddle over medium high heat – make sure the griddle is very hot before putting the chops on.  If you can’t hold your hand 8cm from the griddle for more than 3 seconds, you’re ready to start grilling. 

Grill for 4 minutes, then flip and grill for another 4 minutes on the other side.  There will be some sizzle so it’s best to clap a lid on the pan to avoid any clean-up.

Remove the chops from the griddle and let them rest for a few minutes so all the juices get absorbed back into the meat.  I like to serve this either with hearty roasted potatoes, or steamed veggies and cannellini beans.  Oh – and a generous dollop of whole grain mustard!  

Bon Appetit!

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