Sriracha Pork Chops
Spice up your pork chops this weekend! Try these absolutely delicious Sriracha Pork Chops. Serve with a great fruit salad and side of rice for a full meal.
4 (1”) boneless pork chops
2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1 Tablespoon minced garlic
1 Tablespoon Sriracha sauce
1 Tablespoon freshly chopped cilantro
1 Tablespoon freshly squeezed lime juice
1⁄4 cup brown sugar
2 teaspoons freshly minced ginger
Mix the Roasted Chicken Base, garlic, sriracha, cilantro, lime juice, brown sugar and ginger in a small mixing bowl. Add half of the mixture to a resealable plastic bag and add the pork chops and refrigerate for at least 3 hours and up to 8 hours.
Reserve the rest of the marinade, covered and refrigerated until ready to use.
Set the Big Green Egg for direct cooking at 425°F/218°C.
Remove the pork chops from the marinade and place directly onto the EGG. Grill for 4 minutes. Using tongs, turn the pork chops and brush with the reserved marinade. Grill for an additional 4 – 5 minutes.
Remove the pork chops from the EGG and brush with the reserved marinade before serving.
Serve immediately. Makes 4 servings.
Recipe and photo from Big Green Egg and adapted from Better than Bouillon.