Chuletas de cerdo a la parrilla con salsa ponzu

Ingredientes

• 2 cups Ponzu Sauce, see recipe here
• 2 teaspoons minced fresh garlic
• 2 teaspoons minced fresh ginger
• 4 large boneless pork chops, at least 1-inch thick (ours were a little over a half pound each)
• 1 whole lemon, cut in half on the horizon
• 1 whole orange or 2 tangerines, cut in half on the horizon
• Vegetable oil for grilling

Preparación

1. 1

   Mix the ponzu sauce with garlic and ginger and place in a gallon zip lock bag along with the four pork chops. Marinate overnight but no longer than 12 hours.

2. 2

   Discard marinade and pat pork chops dry.

3. 3

   Heat one side of the grill to high and the other side to low.

4. 4

   Brush citrus halves and grill for a few minutes for color.

5. 5

   Brush pork chops with oil and place oiled side down on the hot side of the grill. Brush the tops with oil.

6. 6

   Grill for 2 minutes and turn one quarter turn to get the cross-hatch marks and cook for one more minute.

7. 7

   Flip and move to cool side of the grill and close cover and cook until the desired temperature (145 degrees F), up to 4-5 minutes. If using a grill pan, lower heat to low, flip and cook until done. We like our pork a little pink but cook until they reach your desired doneness.

8. 8

   Serve with the grilled citrus.