At Feaston we buy our meat in bulk. Not like by the case, but we’ll buy the big pack of chicken, wrap it up and freeze it. Same for ground beef. But with pork, we buy it by the sheet.
It comes with like a dozen pork chops individually wrapped, in a sheet form. This is great because it’s only like $10.
But then it begs the question. What the hell do you do with 12 pork chops? I bet the National Pork Board knows.
The Pork Board has all sorts of recipes on that page. Check out and find one that suits you. This meals is all about the marinade. You are going to need some unusual items, like oriental chili paste. But before we get to Feaston’s recommendation on that, round up these items:
- Boneless pork chops
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 2 garlic cloves, crushed
- 1 tbsp Asian stir fry oil
- 1 tbsp lemon juice
- 2 tsp Oriental chili paste
- 1 tsp sugar
- 1 tsp ground ginger
As for the Oriental chili paste, Feaston recommends Huy Fong Food’s Sambal Oelek sauce. This sauce comes from the same makers of the infamous Sriracha sauce. It’s a little on the spicy side, but will make a great addition to the marinade. Any store with a half-way decent international aisle should have it.
Now that you have a decent Oriental Chili paste, take all of the ingredients, pork excluded, and put them into a large plastic bag. Shake the hell out of it.
Before you douse your chops in the sauce, get out your meat mallet. Tenderize both side of the chops. Now they are ready to take the plunge. Trust us, with grocery store pork chops, you are going to want to do this.
Grill the chops over medium heat for about 5 minutes a side.
If you want some good sides for this meal. Feaston went with the Pork Board recommendation and steamed snow peas and made a cucumber salad.
The cucumber salad is simple to make. Chop a whole cucumber into bite sized pieces and douse it with white wine vinegar and salt. DONE.