Instructions:
Preheat grill.
Combine first five ingredients; stir well. Pat pork chops dry with paper towels. Brush lightly all over with oil. Using your hands or a spice bottle, sprinkle chop rub over chops (reserving 1 teaspoon for salad below). Pat gently to form a crust, but do not rub hard.
Place chops in the center of the cooking grate over indirect medium heat. Let grill for 15 minutes before turning. Turn and let cook 10-15 more minutes or until done. The outside should be crusty and the inside juicy and just a little pink. Remove from the grill and let sit for 5-10 minutes.
While the pork chops are “resting” put orange halves on the grill cut-sides down, over direct heat for 5 minutes or until charred. Remove from grill and squeeze the juice from half of an orange over each chop.
Serve with Edamame and Walnut Salad.
For more information on the latest soyfoods or recipes, contact The Soyfoods Council at 1-866-431-9814 ext 241 or visit www.thesoyfoodscouncil.com
This farm news was published in the May 24, 2006 issue of Farm World.
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