小菜
由 CookWhatHK0 次收藏
無骨烤豬扒以豉油、紅糖、喼汁、蒜蓉及檸檬汁醃透，再放上直火烤香，靜置後上碟。
將豉油、淡紅糖、喼汁、蒜蓉同檸檬汁放入碗入面，打勻直至糖溶解。
Combine the soy sauce, light brown sugar, Worcestershire sauce, minced garlic, and lemon juice in a bowl. Whisk these ingredients together until the sugar has fully dissolved.
將豬扒放入大型加侖裝密封袋或大碗入面，倒入醃汁。小心地將醃汁按入豬扒。
Transfer the pork chops to a large, gallon-sized plastic bag or a spacious bowl. Pour the made marinade over the pork chops, then gently massage the marinade into the meat.
將豬扒放入雪櫃，醃至少4小時或過夜（建議過夜）。
Refrigerate the pork chops and let them marinate for a minimum of 4 hours, though marinating them overnight is highly recommended for best results.
準備煮食時，將烤爐預熱至400°F。從雪櫃取出豬扒，讓多餘嘅醃汁從豬扒上滴走。
When you're ready to cook, preheat your grill to 400°F. Take the pork chops out of the refrigerator, allowing any excess marinade to drip off.
將豬扒放喺直火上，每面烤6至8分鐘，或直至豬扒內部溫度達到至少140°F。
Position the pork chops directly over the heat on the grill. Cook them for 6-8 minutes per side, or until their internal temperature reaches at least 140°F.
將豬扒從烤爐取出，靜置約5分鐘讓佢繼續熟透、達到145°F才上碟。
Once cooked, remove the pork chops from the grill and let them rest for about 5 minutes. This resting period allows them to continue cooking, reaching a final temperature of 145°F before you serve them.
