I served these with baked potatoes and veggies. But steamed snap peas and soba noodles would have been a great accompaniment to the asian flavors.
Recipe courtesy of Fix Freeze Feast by Kati Neville and Lindsay Tkacsik
Asian Pork Chops
(makes 2 entrees, 6 servings each)
12 pork chops
1 1/3 cups low sodium soy sauce
1/2 cup sugar
2/3 cup rice vinegar
1/4 cup toasted sesame oil
3 tablespoons minced ginger
3 tablespoons minced garlic
1/2 teaspoon cayenne pepper
3 one-gallon freezer bags, labeled
Divide chops evenly among bags. Combine soy sauce, sugar, vinegar and oil. Divide evenly between the two bags. Into each bag, measure 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger and 1/4 teaspoon cayenne. Seal and freeze.
TO COOK: Thaw completely. Remove chops from marinade and grill as desired, basting with remaining marinade (or use cooking method of choice!)
