Spicy Barbecue Pork Chops With Rice
Recipe: #31482
February 20, 2019
Categories: Chops, Rice, 5-Minute Prep, Grilling (Outdoor), No Eggs, Non-Dairy, Lime, Marinades and Brines, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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