This is my first time participating in #WeekdaySupper! The concept behind it is filled with the spirit of Sunday Supper, but packaged into making recipes during the week. Weekday suppers are sometimes hard to pull off. The only person I'm responsible for is myself, and between a full time job, grad school, blogging, and maintaining a social life, weekday evenings are prime real estate. I can't even begin to imagine throwing kids into the equation at this point in life while trying to still do everything I'm doing now.
This all captures why I appreciate the #WeekdaySupper events and am happy to be contributing to it! I made this recipe with ingredients I had in my pantry, within the hour and a half I had last night in between getting home from work and the beginning of class. This is a fairly flexible recipe, as you can cook this on the stove top if you don't have a gas grill readily available.
This post is a part of this week's #WeekdaySupper! Be sure to check the rest of this week's supper recipes.
Monday – Hip Foodie Mon – Fresh Asian Noodle Bow
Tuesday – Sue’s Nutrition Buzz - Easy Individual Chicken Pot Pies with a Cauliflower Crust
Wednesday - No One Likes Crumbley Cookies – Grilled Ginger Pork with Asian Slaw
Thursday - Noshing With The Nolands – Paprika Chicken
Friday – Family Foodie – Avocado Hummus
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Prep Time: 20 minutes
4 pork chops
1/4 cup gluten free soy sauce
1 tablespoon grated ginger
zest of 1 lemon
1 tsp ground pepper
1 tsp honey
1/2 cup red cabbage, shredded
1 scallion, chopped
1/2 tbsp olive oil
1/4 inch ginger, grated
1 tbsp rice vinegar
1 tbsp gluten free soy sauce
salt and pepper
In a bowl, combine the soy sauce, ginger, lemon, pepper, and honey. Grease and preheat the grill over medium heat. Brush the sauce on one side of the chops, and place the sauced side down on the grill. Brush the bare tops of the chops with more sauce. Cover and cook for 5 minutes. Flip the chops and baste with more sauce. Cover and cook for another 5 minutes, then remove from heat and turn off the grill.
For the slaw, mix together all of the ingredients and cover. Refrigerate for 20 minutes.
Serve the chops with slaw and either your favorite vegetable or some white or brown rice.