I saw a version of this on a Publix Apron recipe card. Does anyone else look at those cards for recipe ideas? They’re a really good resource. The recipe called for thick boneless chops and teriyaki sauce. I wasn’t in the mood for such a heavy Asian flavor, so I used ponzu sauce instead. Using thin-cut chops meant I was barely at the stove. Toss it on a plate with some salad and you have the perfect summer lunch.
- 1 ½ lbs thin-cut pork chops (on the bone)
- ¼ cup ponzu sauce
- 1 tbsp brown sugar splenda
- 1 tbsp ginger paste
- ½ 12oz. bottle of lager beer (6 oz.)
- Poke the pork chops all over with a fork and let marinate with the remaining ingredients in a Ziploc bag for at least 30 minutes.
- Discard the marinade.
- Heat a grill pan on high and spray with nonstick spray.
- Cook each pork chop for 1 minute per side.
- Remove to a plate to rest.
- Serve with a fresh salad.
Gather up:
- 1 ½ lbs thin-cut pork chops (on the bone)
- ¼ cup ponzu sauce
- 1 tbsp brown sugar splenda
- 1 tbsp ginger paste
- ½ 12oz. bottle of lager beer (6 oz.) (the remaining half is for the chef)
Poke the pork chops all over with a fork and let marinate with the remaining ingredients in a Ziploc bag for at least 30 minutes.
Discard the marinade.
Heat a grill pan on high and spray with nonstick spray.
Cook each pork chop for 1 minute per side.
Remove to a plate to rest.
Serve with a fresh salad.
We like snacking on leftovers cold, straight out of the fridge.
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