- 1/4 c low sodium soy sauce
- 1 tbsp Hoisin
- 1 tbsp chili-garlic sauce
- 1/4 c lime juice
- 1 tsp grated ginger
We only had about 3 hours to marinate the chops, but this flavor really penetrated them! Unfortunately I was out of natural light by the time we got to the entree, but here is a pic of the chops:
To go with the chops I made a stir fried broccolini dish, an Epicurious recipe. I made a few minor changes, noted in italics below.
- 4 tablespoons grapeseed oil or corn oil, divided
- 1 1/2 pounds broccolini, bottom 1 inch of stems trimmed
- 1/2 cup water, divided
- 1 medium onion, chopped
- 2 small dried red chiles (such as chiles de árbol), seeded, chopped
- 3 garlic cloves, minced
- 2 tablespoons fish sauce (I didn't use this)
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- Heat 2 tablespoons oil in heavy large skillet over high heat.
- Add broccolini; sauté 1 minute.
- Add 1/4 cup water; cook, turning with tongs, until broccolini is crisp-tender, about 5 minutes. Transfer to bowl and set aside.
- Add remaining 2 tablespoons oil to same skillet and heat over medium-high heat. Add onion; sauté until soft and beginning to brown, about 4 minutes. Add chiles and garlic; stir 30 seconds. Add remaining 1/4 cup water, fish sauce, sugar, and pepper.
- Return broccolini to skillet and cook, stirring occasionally, until heated through. Season with salt and pepper.
Broccolini is the perfect mix of broccoli and broccoli rabe - it is the shape of broccoli rabe but without the bitter taste. I loved this dish, and it couldn't have been easier.
So that's a wrap on my dad's birthday dinner this year! It's going to be tough to top next year!
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