Marinated pork chops with a kick of spice might be the perfect dinner option tonight.
The marinade delivers a big flavor and tenderizes the meat, so every bite is juicy and infused withumami.
This recipe was developed by Marianne Williams.
Photo: Caitlin Bensel
Pour half of sriracha mixture into a storage container.
Add pork and turn to coat.
Let marinate in refrigerator for 15 minutes.
Reserve remaining sriracha mixture for grilling.
Meanwhile, place cucumber halves, cut side down, on a cutting board.
Using your hands or the flat side of a large chef’s knife, press down to lightly smash.
Cut into 112-inch pieces.
Refrigerate until ready to serve.
Preheat a gas grill to high (450F to 500F) and lightly oil grates.
Remove pork from marinade; discard marinade.
During final 5 minutes of grilling, baste pork with reserved sriracha mixture.
Drain and discard liquid from cucumber mixture; return cucumbers to bowl.
Add sesame seeds and toss to combine.
Serve with grilled pork.
2,000 calories a day is used for general nutrition advice.
