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Grilled Hawaiian Pork Chops with Green Bean Potato Salad
2018-06-18
https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-hawaiennes-grillees-salade-pommes-terre-haricots-verts-10848.jpg
PT40M
PT30M
PT1H10M
Preheat a BBQ (or grill pan) to medium-high heat and prepare the marinade.Combine soy sauce, sesame oil, brown sugar, ginger, minced garlic, ketchup, pineapple juice (take some of the juice from the can of pineapple), 1/2 the chopped green onion, and salt and pepper to taste.Place the pork chops in a dish and pour the marinade over top. Reserve 10 minutes.Bring a large pot of salted water to a boil over high heat.Cut baby potatoes in halves or quarters, trim green beans.Cook the potatoes in boiling water for 10 minutes.Drop the green beans into the pot with the potatoes and cook 2-5 minutes more.Drain, rinse under cold water and set aside to cool.Place pork chops and pineapple slices on BBQ and grill for about 4-5 minutes on each side or until cooked then remove and let rest.Reserve marinade to make sauce.Add mayonnaise, vinegar, remaining half of the green onions, thyme, and salt and pepper to taste to a large bowl and mix to combine.Add potatoes and green beans to the same bowl and toss to coat.Move the reserved marinade to a sauce pan over medium heat and add cornstarch, stir to combine.Once it starts bubbling, reduce to low and simmer until sauce thickens.Place pork chops and pineapple on plates and drizzle with sauce, serve with potato salad.Source: Missfresh.com
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0
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1x398 ml pineapple slices
1/3 cup (80 mL) brown sugar
2 pork chops
2 Tbsp. (30 ml) cornstarch
1/4 tsp. (1 1/4 mL) ground ginger
2 garlic cloves
200 g green beans
1 Tbsp. (15 mL) sesame oil
2 Tbsp. (30 mL) ketchup
100 mL mayonnaise
1 green onions
500 g baby potatoes
3/4 cup (180 mL) soya sauce
4 g thyme
1/4 tasse (60 ml) white vinegar
Grilled Hawaiian Pork Chops with Green Bean Potato Salad
2
servings
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME
Ingredients
-
1x398 ml
pineapple slices
-
1/3 cup
(80 mL)brown sugar
-
2
pork chops
-
2 Tbsp.
(30 ml)cornstarch
-
1/4 tsp.
(1 1/4 mL)ground ginger
-
2
garlic cloves
-
200 g
green beans
-
1 Tbsp.
(15 mL)sesame oil
-
2 Tbsp.
(30 mL)ketchup
-
100 mL
mayonnaise
-
1
green onions
-
500 g
baby potatoes
-
3/4 cup
(180 mL)soya sauce
-
4 g
thyme
-
1/4 tasse
(60 ml)white vinegar
Preparation
Preheat a BBQ (or grill pan) to medium-high heat and prepare the marinade.
Combine soy sauce, sesame oil, brown sugar, ginger, minced garlic, ketchup, pineapple juice (take some of the juice from the can of pineapple), 1/2 the chopped green onion, and salt and pepper to taste.
Place the pork chops in a dish and pour the marinade over top. Reserve 10 minutes.
Bring a large pot of salted water to a boil over high heat.
Cut baby potatoes in halves or quarters, trim green beans.
Cook the potatoes in boiling water for 10 minutes.
Drop the green beans into the pot with the potatoes and cook 2-5 minutes more.
Drain, rinse under cold water and set aside to cool.
Place pork chops and pineapple slices on BBQ and grill for about 4-5 minutes on each side or until cooked then remove and let rest.
Reserve marinade to make sauce.
Add mayonnaise, vinegar, remaining half of the green onions, thyme, and salt and pepper to taste to a large bowl and mix to combine.
Add potatoes and green beans to the same bowl and toss to coat.
Move the reserved marinade to a sauce pan over medium heat and add cornstarch, stir to combine.
Once it starts bubbling, reduce to low and simmer until sauce thickens.
Place pork chops and pineapple on plates and drizzle with sauce, serve with potato salad.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
