“Tha tha tha tha That’s all folks.”
Back to the grill for a delicious pork loin I turned into a pork chop. If you like the taste of Thai, then you are in for a real treat. Once again I searched the Barbecue Bible for a good pork recipe, and like every other time I found one. This time my taste buds stood at attention when I landed on “Sweet and Garlicky Pork Chops.”
Here are the ingredients you will need:
- 4 thick pork chops
- 1 head of garlic
- 1 tablespoon sugar
- 1/3 cup Asian fish sauce
- 3 tablespoons honey
- 3 tablespoons rice wine
- 2 tablespoons Asian (dark) sesame oil
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
I didn’t have pork chops in the freezer, but I did have a nice pork loin just begging to be a pork chop for one in his life. Well, that dream came true this day. I simply cut the pork loin into 4 (1 inch thick) pork chops. I would recommend using pork chop pork chops for this meal, but if you find yourself with only a loin handy you can still make due. Alright, so, first you want to make the marinade. Take the sugar and garlic and combine them into a paste. I used some fancy food chopper my wife had handy, but you can pound the two into a past with a mortar and pestle if you want. Once the paste is ready, slowly work in the rest of the ingredients. Next take a rubber spatula and spread the marinade over both sides of the chops. When that’s done, you want to place them in the refrigerator, covered for 1-2 hours.
Sweet and Garlicky Pork Chops
Set up for direct grilling on high. If you use charcoal like I do then the term “high” can be a little confusing. What I do for a “high” preheat temperature with charcoal is use a little more charcoal then I normally would and make the mound a little higher as well. Once the charcoal is ready I rake it down a little less then usual. In other words, I keep the heat closer to the grilling surface then I normally would. What does this accomplish? Well, with thick cuts for pork you want to cook them for about 4-6 minutes, so by cooking them at a high temperature you can sear the outside to a nice brown color and still cook the meat all the way through. This leave the chops nice and juicy.
Try to remember that pork needs to be thoroughly cooked. So if you use a thick cut, 4-6 minutes is a good cooking time with a high heat. If you use thinner cuts then you can lower the cooking time to 2-4 minutes with the same high heat. Either way, I would check one piece before calling them done. I included a side of wild rice with the pork chops, but a salad or some grilled veggies would make great compliments to this meal. Enjoy!!