Summertime means grill time at our house.  And the following recipe with its Asian flair is a delicious choice for the grill.

 I like to serve it with zucchini and potato planks done on the grill as well.  Up here on Crow Mountain, there is a variety of berries ready, so there’s likely to be a berry crumble to finish off the meal.  Take advantage of the delightful, seasonal fruits available in your own back yard and treat the family to all sorts of tasty desserts.

Ingredients:
1/3 cup low-sodium soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. honey
2 tsp. sesame oil
1/4 tsp. red pepper flakes (optional.)
2 bone-in pork loin chops 8-10 oz. each, seasoned with salt.
black and/or white sesame seeds
thinly sliced scallions

Instructions:
Preheat grill to medium to maintain a temperature of 500 degrees. Brush grill grate with oil.
Whisk together soy, vinegar, honey oil and pepper flakes for marinade. Transfer half to a baking dish and reserve the rest as a sauce to serve with the chops. Add chops to the dish and marinate for 15 minutes or up to 2 hours in the refrigerator, flipping occasionally.
Grill chops, covered, until a thermometer inserted into the thickest part registers 145 degrees ( 3-4 minutes per side). Transfer chops to a plate and tent with foil. Let rest 5 minutes. Top with sesame seeds and scallions and serve with reserved sauce.

Dunham's Sports

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