PIONEER WOMAN GRILLED PORK CHOPS RECIPES

Steps:

• Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right? 
• Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy. 
• Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

Steps:

• Whisk the mirin, soy sauce, vinegar, brown sugar, sesame oil, scallions, ¼ cup vegetable oil and two-thirds of the garlic and ginger in a 9 x 13-inch baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight. Heat a grill or grill pan to medium high. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan, bring to a boil over high heat and boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center reaches 145°, 20 to 30 minutes. Remove to a cutting board and let rest for 10 minutes. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining garlic and ginger and cook until fragrant, about 30 seconds. Add the broccolini along with ¾ cup water and the salt. Cover and steam until the broccolini is bright green and crisp-tender, 5 to 6 minutes. Slice the pork and serve with the broccolini and rice. Drizzle the reduced marinade on top.