Tuesday, March 22, 2011

Teriyaki Pork Chops and Coconut Rice for Dinner

Grilled Teriyaki Pork Chops with Coconut Rice

We love to grill at our house.  We grill all year long, weather permitting.  It's been a hard year for winter grilling, but now that the snow has melted and we can get to our outdoor grill, it is time to fire it up.  Ours is a gas grill, so it is easy to use.  One push of a button and we are ready to go.

Grilling is a perfect cooking option for busy moms and dads.  Meats and vegetables cook quickly on a grill and clean up is minimal.  With minor preparation, you can have a delicious weeknight dinner on the table in no time at all.  Are you a year-round griller as well?  If you are, this Teriyaki Pork Chops recipe will be a delicious addition to your grilling menu rotation.  You can make the marinade the night before, marinate your pork chops overnight and be ready to have dinner on the table within 30 minutes the next night.

Let's see how to do it.

Key Teriyaki Marinade Ingredients

Teriyaki Pork Chops

Printer Friendly Recipe

  • 1/2 cup soy sauce
  • 1/4 cup canola oil
  • 2 tablespoons molasses
  • 2 teaspoons dry mustard
  • 1 teaspoon fresh ginger root, grated
  • 6 cloves garlic, finely chopped
  • 1/2 orange, zested and juiced
  • 3-6 pork chops, bone-in

Make the Marinade:  Grate fresh ginger with a micro plane grater.  Zest 1/2 of an orange using the micro plane grater and squeeze the juice into a bowl.  Add the remaining ingredients, except the pork chops, stirring to combine well. You'll have about one cup of marinade.   Place the pork chops in a casserole dish or a plastic bag with a zip closure.  Pour the marinade over the pork chops.  Marinate in the refrigerator for two hours or overnight.

Ready To Marinate In The Refrigerator

Thirty minutes before you are ready to grill, remove the chops from the refrigerator and let them sit on the counter to come to room temperature.  Preheat the grill.  Cook the chops over moderate heat for approximately five minutes on each side.  Use instant-read thermometer to test for doneness.  You'll want your chops to register 145 degrees.  Let your chops rest for 5-10 minutes before serving so they'll be juicy and delicious.

Coconut Rice Key Ingredients

Coconut Rice
Serves 4-6
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup basmati rice
  • 1/4 cup white wine (I used Pinot Grigio)
  • 1 cup chicken stock
  • 3/4 cup coconut milk
  • 1 cup frozen baby peas
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

In a medium saucepan, over medium heat, heat the tablespoon of olive oil with the garlic and red pepper flakes.  Cook together for a minute or two until you can smell the garlic and pepper.  Add the rice and stir to coat.

Add the white wine and stir.  Now add the chicken stock and the coconut milk.  Stir it all together and bring to a boil.  Once the rice has come to a boil, reduce the heat to simmer and continue cooking for about 20 minutes, or until all the liquid has evaporated and the rice is tender.  Fluff the rice with a fork, stir in the peas and the chopped parsley.  Season with salt and pepper to taste.  Cover and let sit for five minutes before serving. 

Serve the grilled pork chops with the Coconut Rice on the side.  The rice has a subtle coconut flavor, enhanced by the sweetness of the peas.  The red pepper flakes provide a bit of unsuspected heat.  You can leave the pepper flakes out if your family won't like the heat, but I think it makes the dish.

Teriyaki Pork Chops and Coconut Rice

It's time to fire up the grill, friends!

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  1. I have never made coconut rice or tasted it, so I will need to try this out. I'm with you, LOVE cooking outside on the grill:)

  2. I am so making both these things!! They look so good!

    stopping by from sits comment hour!

  3. Amy and Gin, the coconut milk gives a subtle coconut flavor. It is very nice. I really like the heat from the red pepper, so please don't leave it out.


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