Spicy Barbecue Pork Chops With Rice

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (363.1 g)
  • Calories 1023.6
  • Total Fat - 33.8 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 177 mg
  • Sodium - 1337 mg
  • Total Carbohydrate - 112.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.1 g
  • Protein - 59.5 g
  • Calcium - 134.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 1.1 mg

Step 1

To make the marinade, combine al ingredients in a large bowl and then add pork to marinade, tossing well to coat.

Step 2

Heat a lightly oiled barbecue grill plate over a medium heat and add pork and cook for about 5 minutes on each side or until cooked and then remove and rest, loosely covered with foil for 5 minutes.

Step 3

Heat rice according to packet directions and stir in coriander and serve pork with lime wedges and rice mixture.

Step 4

TIPS - try freezing pork in marinade in a snap-lock bag, sealing, label and date and lay flat in the freezer and freeze for up to 2 months. To serve - defrost in the fridge overnight and discard marinade and cook as per directions.

Tips & Variations


No special items needed.

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