Polynesian Barbecue Pork Chops

This recipe comes from 30 Day Gourmet at http://www.30daygourmet.com/. It is one of my favorite places to get good freezer recipes.

POLYNESIAN BARBECUE PORK CHOPS

Description: "This sweet and spicy marinade would go good with just about anything, I suppose."
This is a freezer recipe. Chicken or beef would also be good with this marinade.

Servings: 6

6 pork chops, boneless
3/4 cup barbecue sauce (I usually use Tony Roma's)
1/2 cup soy sauce
1 tablespoon water
1 tablespoon ground ginger
1/4 cup brown sugar

ADVANCE PREP: Make Tony Roma's sauce if needed. Cut pork into chops or cube for kabobs.

PREPARATION: Combine marinade ingredients. Put pork into labelled freezer bags or containers. Pour marinade over pork. Seal and freeze.

TO SERVE: Remove pork from freezer at least 2 days in advance so pork can unthaw, then marinate for 24 hours. Grill, broil, bake, or pan fry (or cook in the Crock Pot) until browned on both side and no longer pink in the center. Marinade may be discarded or cooked well and served as a sauce.

LOW IODINE DIET DIRECTIONS: Use homemade LID-approved barbecue sauce. Use soy sauce substitute (see recipe). Use real brown sugar, not sugar with molasses added to it.

Source: 30 Day Gourmet
Internet Address: http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Polynesian_Pork.asp

Jen's Notes: The original recipe calls for 3 lbs pork tenderloin instead of pork chops - the chops are less expensive and freeze flatter. Mmmmmm, yum! I really like this marinade. These are my freezer recipe directions, but you can just use this as a regular marinade, marinating the meat overnight.