Pork Chops with Scallions, you start with the grill!

Pork Chops with Scallions is so good! A delicious dish of grilled golden brown pork chops finished in a savory sauce of soy, sherry, and vinegar. Add in the braised green onions and you have a wonderful dinner for the family.

First, you start with the grill. Grilling keeps the high heat outside during warm summer days, plus you can get a helping hand if you have a grill master available. So let's talk about that...grilling is the best way to get help cooking dinner or any meal for that matter that can be cooked on a grill. So enlist the help of anyone who grills to lessen your workload.  

Of course, if you are the grill master (or mistress!) I might suggest you hand off some other food-related chores that need doing because the best part of summer grilling and cooking is in the sharing. Sharing in the cooking, the eating, and the cleanup...I think summer is the perfect time to get everyone around the table once again.

This recipe takes just a few simple prep chores before the grilling starts. You pound the chops thin for a tender bite and you will need to skewer the scallions. During the cooking, you grill the chops on a hot flame, for color and flavor only. This dish is finished on the stove, simmered in a sauce, while the rest of the meal is prepared and the table set. But a side burner on the BBQ will also do the trick if desired. By the way, the scallions are just as delicious as the chops!

Ingredients needed for this recipe:

pork chops

scallions

garlic salt

olive or avocado oil

soy sauce

ginger

sherry wine

sugar

cider vinegar

black pepper

You will also need the following:

outdoor grill

large flat pan with a lid

meat hammer

kitchen knife

cutting board

bamboo skewers

measuring spoons

measuring cups

cooking tongs

Now we are ready to begin!

Pork Chops with Scallions
adapted from: source not remembered, possibly Sunset magazine

4 1-inch pork chops
avocado or olive oil
garlic salt

1 T soy sauce
1 T sugar
2 T sherry
2 T cider vinegar
1/4 c water
ground pepper

scallions, approximately 2-4 bunches (about 16 oz)

Using a meat hammer, trim excess fat. then pound the chops until they are 1/4 inch thick.

Preheat the grill. 

Rub the pork chops with a bit of oil and sprinkle with the garlic salt on both sides, and set aside.

Wash and trim off the ends of the scallions. Lay the scallions flat close together and secure them with bamboo skewers, see photo. 

Grill lightly on each side. Set aside to cool. When cool, remove the bamboo sticks and cut the onions into 2-inch pieces. Set aside until needed.

After the scallions have been lightly grilled. It is time to grill the pork chops. 

Add pork chops to the grill and grill until deep golden brown, turn and grill the second side until a deep golden brown. 

Transfer the grilled pork chops to a large skillet with a lid. Add the sauce ingredients and the scallions. 

Cover. bring to a simmer then remove the cover, simmer for 10 - 15 minutes or until done.

Remove the pork chops along with the scallions to a platter. 

Let the sauce boil allowing the drippings to reduce and thicken. Drizzle over the chops.

Serve with rice, if desired.

Storage options for Pork Chops and Scallions. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.

UPDATE:  For your convenience, a "copy and paste" version of Pork Chops and Scallions has been included below.  

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Printable "copy and paste" version:

Pork Chops with Scallions
adapted from: source not remembered, possibly Sunset magazine

4 1-inch pork chops
avocado or olive oil
garlic salt

1 T soy sauce
1 T sugar
2 T sherry
2 T cider vinegar
1/4 c water
ground pepper

scallions, approximately 2-4 bunches (about 16 oz)

Using a meat hammer, trim excess fat. then pound the chops until they are 1/4 inch thick.

Preheat the grill. 

Rub the pork chops with a bit of oil and sprinkle with the garlic salt on both sides, and set aside.

Wash and trim off the ends of the scallions. Lay the scallions flat close together and secure them with bamboo skewers, see photo. 

Grill lightly on each side. Set aside to cool. When cool, remove the bamboo sticks and cut the onions into 2-inch pieces. Set aside until needed.

After the scallions have been lightly grilled. It is time to grill the pork chops.

Add pork chops to the grill and grill until deep golden brown, turn and grill the second side until a deep golden brown. 

Transfer the grilled pork chops to a large skillet with a lid. Add the sauce ingredients and the scallions. 

Cover. bring to a simmer then remove the cover, simmer for 10 - 15 minutes or until done.

Remove the pork chops along with the scallions to a platter. 

Let the sauce boil allowing the drippings to reduce and thicken. Drizzle over the chops.

Serve with rice, if desired. 

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