These were supposed to be grilled, but we may be the only people living out here in the boondocks who don’t actually own a grill. Hopefully tomorrow while we’re out, we can find one that suits our needs…
Instead of the grill, I fixed everything on the griddle, pork chops and yummy vegetables alike. The broccoli needed to cook a bit longer, but the flavor of it all was fantastic.
Teriyaki Grilled Pork Chops, based on a recipe from Annie’s Eats and downsized to a meal for two
1/3 cup soy sauce
1/6 cup firmly packed brown sugar
1/6 cup water
1/8 cup rice vinegar
1 inch piece of fresh ginger root, peeled and finely chopped
Garlic powder (calls for 1-2 cloves fresh garlic, but I had none)
2-3 pork chops
Make a marinade of the first six ingredients by combining them in a sauce pan and bringing to a boil. Stir until sugar is dissolved. Allow the marinade to cool completely (I stuck mine in the fridge, placing the pan on a hot pad). I put the pork chops in a baking dish, poured the marinade over them and covered the dish with plastic wrap. Refrigerate at least six hours or overnight.
For griddle chops, heat to 350 degrees and spray with a non-stick spray. Place the chops on the griddle, cooking 5-8 minutes per side, depending on the thickness of your chop; ours were skinny, so they took about five minutes on each side. Place the remaining marinade in a pan and bring to a boil. Baste the chops with the reheated marinade during the last 4-5 minutes of cooking.
For the veggies, slice squash, yellow and green bell peppers, carrots, onion and broccoli (you could also use red or orange bell peppers and zucchini; I just didn’t have any). Place in a bowl and toss with a small amount of sesame oil, soy sauce, and teriyaki sauce (if you like spice, add a bit of sweet chili sauce as well). Then pop on the griddle and cook for seven or eight minutes, until thoroughly hot but still crisp.