Grilled Pork Chops With Vegetables

Recipe source: local paper which adapted it from The BBQ Queens' Big Book of Barbeque

• Ready In: 1 hr
• Serves: 4

Ingredients

• For the marinade

• 1  tablespoon lemongrass, sliced
• 1  garlic clove, minced
• 1  tablespoon gingerroot, grated
• 1  jalapeno, trimmed, seeded and chopped
• 1  teaspoon fish sauce
• 1  teaspoon rice vinegar
• 2  teaspoons cornstarch
• 1  tablespoon  peanut oil
• 1⁄2 cup vegetable broth
• 1  teaspoon soy sauce
• 1  teaspoon  sesame oil
• 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon  other coarse salt

• for the pork and vegetables

• 4 (6 ounce)  pork chops
• 1  onion, cut into wedges
• 2  red bell peppers, cored, seeded and cut into wedges

Directions

1. To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
2. To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
3. To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
4. Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
5. Prepare grill.
6. Drain vegetables and pork chops, discarding marinade.
7. Grill pork chops and vegetables for 15 minutes or uitl done and browned.