Grilled Vegetables and Pork Chops Recipe

Marinade:
1 tablespoon thinly sliced fresh lemongrass
1 garlic clove, minced
1 tablespoon grated fresh ginger
1 small red Thai chile or jalapeno, trimmed,
seeded and finely chopped
1 teaspoon Asian fish sauce
1 teaspoon rice vinegar
2 teaspoons cornstarch
1 tablespoon peanut oil
½ cup lower-sodium chicken or vegetable broth
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
½ teaspoon kosher salt

Vegetables and Pork:
4 (6-ounce) center-cut pork chops
1 large onion, cut into wedges
2 yellow or red bell peppers, cored, seeded
and cut into wedges

1. To prepare the marinade, mix all ingredients together. Marinade will keep, covered, in the refrigerator up to 1 week.
2. To prepare the vegetables, combine half the marinade with vegetables in a large zip-top plastic bag.
3. To prepare the meat, combine remaining marinade with pork chops in a large zip-top plastic bag. Refrigerate both vegetables and meat for 30 minutes to 8 hours.
4. Prepare grill. Drain vegetables and pork chops. Grill about 15 minutes or until lightly browned. Serves 4.

Used by permission from The Harvard Common Press.

Relish the Holiday, June 2007.

Per serving: 240 calories, 9g fat, 27g prot., 10g carbs., 2g fiber, 620mg sodium.