Grilled Ginger & Lemongrass Pork Loin Chops

• 4 1-inch thick center cut bone-in pork loin chops
• ¼ cup soy sauce
• 1 tablespoon canola oil, plus additional for peppers
• 1 tablespoon brown sugar, packed
• 1 stalk fresh lemongrass, stem trimmed, cut into 1-inch pieces
• ½-inch slice fresh ginger, peeled
• 1 large clove garlic, peeled and smashed
• ½ teaspoon freshly ground black pepper
• Mini sweet bell peppers, rinsed, halved and seeded
• 1 bunch arugula, rinsed and spun dry

Prepare the marinade two hours before grilling. In a shallow dish large enough to hold the chops, stir together soy sauce, 1 tablespoon oil, and brown sugar until well combined. Add lemongrass, ginger, black pepper, and stir. Place the chops in the marinade, turn them over to coat both sides, cover the dish, and chill until ready to cook.

Place the mini sweet peppers in a plastic zipper bag, add 1 tablespoon canola oil, seal the bag, and rub the oil over the peppers. Set them aside.

Preheat the grill. When it is hot, remove the chops from the marinade, reserving it for later, and blot the meat with paper towels. Place the chops on the grill and cook 4 to 5 minutes until they are well seared. Turn them over and cook 4 to 5 minutes more. Flip the chops again and cook 3 to 4 additional minutes on each side, or until an instant read thermometer registers 145 degrees when inserted into the meat. While the chops are cooking, remove peppers from the zipper bag and place them on a hot griddle or directly on the grill. Cook 6 to 8 minutes until they are soft and charred.

Pour the marinade into a small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer a minimum of 10 minutes so the meat juices in the marinade are thoroughly cooked. To serve, place the chops on a platter, garnish with arugula and charred peppers, and drizzle the meat with the cooked marinade.

Yield: 4 servings