Grilled Szechwan Pork Chops

These chops sizzle from the grill with fiery Chinese flavors. Serve with cucumbers sliced and tossed with rice wine vinegar and chopped cilantro, steamed green peas and warm flour tortillas.

4 boneless pork chops, 1-inch thick
2 green onions with tops, finely chopped
2 tablespoons soy sauce
2 garlic cloves , crushed
1 tablespoon sesame oil
1 tablespoon lemon juice
2 teaspoons Oriental chili paste
1 teaspoon sugar
1 teaspoon grated ginger
1/2 teaspoon hot pepper sauce

In large self-sealing bag combine all ingredients except pork chops; blend well. Add chops, seal bag and refrigerate for 4-24 hours.

Prepare medium-hot fire in kettle-style grill.

Remove chops from marinade, discarding remaining marinade, and grill over fire 4-5 minutes on each side.

Serves 4.
Source: National Pork Board