Spice-Crusted Pork Chops with Bean Sprout Salad

-4 pork chops, trimmed

Marinade
-1 garlic clove, chopped
-2 Tbsp. (30 mL) grated fresh ginger
-3 Tbsp. (45 mL) light soy sauce
-3 Tbsp. cup (45 mL) extra virgin olive oil
-1Tbsp. sesame oil

Spice-Crust
-2 Tbsp. (30 mL) crushed, coriander seed
-1 Tbsp. (15 mL) crushed, mustard seed
-1 Tbsp. (15 mL) crushed coarse black pepper
-2 Tbsp. (30 mL) Dijon mustard

Bean Sprout Salad
-½ cup (125 mL) light soy sauce
-1 – 2 tsp. (5 – 10 mL) sesame oil
-2 Tbsp. (30 mL) rice vinegar
-2 Tbsp. (30 mL) grated ginger
-1 cup (250 mL) bean sprouts

-To taste chopped fresh coriander
-To taste freshly ground pepper

Preparation In a plate, combine marinade ingredients. Marinate chops 20 minutes.
Preheat barbecue to medium-high.
In a plate, mix spices together. Spread mustard on one side of the chops.
Place chops, mustard side down, on top of spices
Grill 6 – 8 minutes. Halfway through, turn chops over with tongs. .
Meanwhile, in a small bowl, combine soy sauce with sesame oil, rice vinegar and ginger.
Divide bean sprouts among plates, drizzle with dressing and sprinkle with fresh coriander.
Serve with grilled pork.

*This marinade smelled SO awesome, and the pork chops tasted great. I really enjoyed the bean salad with the pork chops. We had some white rice with it, and it tasted great with the salad dressing!