Originally I was going to make these into a stir fry, but the grocery was out of bok choy that didn’t look like it’d been beaten to death and, frankly, the thought of stir fry without having rice to serve it over was just too depressing to contemplate. So I decided to skewer these and toss ’em on the grill for a main dish that has Asian flair.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 2 large, boneless pork chops (my grocery has something called pork grillers, I don’t know what they are but they’re boneless and great for this AND a little cheaper than center cut chops
- bamboo skewers
- Set your bamboo skewers to soak in warm water for at least half an hour. You may want to use something to make them stay submerged (I used a glass measuring cup).
- Cut your pork into 1-1.5″ chunks.
- Mix all the other ingredients together to make the marinade.
- Pour the marinade over the pork (you’ll want to use some kind of tupperware type container or a Ziplock bag) and stir well.
- Allow to sit out and come to room temperature while your skewers soak.
- After about half an hour, thread your pork onto the skewers. You could absolutely make these kebabs and add veggies like mushrooms, zucchini or onion, but we were doing just pork tonight.
- Preheat your grill to about 350 degrees.
- Reduce heat to low.
- Cook your pork skewers for approximately 4-5 minutes per side.