Tuesday, May 26, 2009

Grilled Pork with Teriyaki & Marmalade

Man, am I dizzy.  

Sunday and Monday, round and round.  Thank goodness for rain delays. More than 840 miles and over 1700 turns, all to the left.  As all of you know this was the biggest motor racing weekend of the year.  Indy 500 Sunday afternoon and, normally, Coca-Cola 600 Sunday night. That's alotta racin' boys and girls.  

Of course, this year it kept raining in Charlotte, so there was plenty of time to recover after Indy. Helio Castroneves, of "Dancing with The Stars" fame, won the Indy 500.  Not only that, but earlier in the month he had beaten the IRS in court. This was constantly brought up during ABC's coverage of the race.  You couldn't go 5 laps without one of the announcers talking about the "fairy tale" ending to Helio's month. It got to the point that I just assumed the cars chasing Castroneves were filled with IRS agents and not racers.

Normally after Indy there's a 2 hour break before the start of the NASCAR Coca-Cola 600.  But this year it was raining in Charlotte, so the race was delayed.  It really should go without saying that it's unwise to go 175 miles an hour on a wet track.  It was still showery on Monday, so there were a lot of delays; not exactly compelling racing.  The race was won by someone who was never on "Dancing with The Stars", nor any known troubles with the IRS.

Normally I either do a slow cooker recipe on Sunday or something quick and dirty that can be prepared between races.  This year I went quick and dirty.  Grilled Pork with Teriyaki & Marmalade employs a simple marinade and fast grilling time.  You're in and out fast, kinda like a good pit stop, so even though race day is over, enjoy...

Grilled Pork with Teriyaki & Marmalade
from Donna Hay Magazine, Feb/Mar 2009 plus a Crabby tweak
4 thick cut boneless pork loin chops
1 cup store bought teriyaki sauce
1/2 cup orange or lemon marmalade
1 teaspoon sriracha sauce or other hot sauce (optional)

Place all the marinade ingredients in a large bowl. Stir well to combine.

Place the pork chops into a large zip top bag. Add half the marinade. Seal the bag and refrigerate for at least 1 hour and preferably 8 hours.

Preheat your grill to medium-high heat.  Thirty minutes before cooking, remove the chops from the refrigerator and bring to room temperature.

While the grill is warming, place the remaining marinade in a small sauce pan and bring to a simmer. Simmer and occasionally stir.

Remove the chops from the bag and pat dry with a paper towel.  Discard the marinade in the bag.

Grill the chops to desired doneness.  Depending on thickness, anywhere from 3-6 minutes per side.

Remove chops from the grill and brush with the simmering marinade.  Allow to rest for 10 minutes.  Serve with additional sauce.

That's quick and dirty.  This meal has a good flavor but the original didn't have any sauce. Without the glaze I thought the pork was a little boring.

OK crablings, I'm outta here, gotta get a massage on my neck, I keep leaning into those left hand turns.  Until next race, remember you can do it, you can cook.  Vroom, vroom!

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