Sweet & Garlicky Pork Chops

These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.

Yield: 4 to 8 servings

  • 4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
  • 1 head garlic, broken into cloves and peeled
  • 3 T granulated sugar
  • 5 T Asian fish sauce or soy sauce (or a combination)
  • 3 T honey
  • 3 T rice wine or sherry wine
  • 2 T toasted sesame oil
  • 1 T grated fresh ginger
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  1. If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
  2. Arrange the pork chops in a glass baking dish and set aside.
  3. Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
  4. Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
  5. Pour the mixture over the pork chops. Spread to coat both sides.
  6. Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
  7. Preheat the grill to high on one side and low on the other.
  8. When ready to cook, oil the grill grate.
  9. Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
  10. Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
  11. Transfer the chops to a platter and serve immediately.

Smothered Pork Chops with Cornbread

When I received three varieties of beautiful kale in my CSA box, this recipe was a perfect celebration.  The greens were so bountiful I even took a picture of them. 🙂  The sauce in this dish is thickened with greens and broth, rather than cream.  So flavorful and healthy.

This recipe was adapted from Everyday Food. I have made this dish on several occasions and have used up to six pork chops and two or more bunches of kale (or many other combinations of greens).  I serve it with roasted acorn squash and roasted potatoes as well.  An autumn feast!

For the Cornbread:

  • 3 T vegetable oil, plus more for dish
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 4 tsp baking powder
  • coarse salt and pepper
  • 1 1/4 cups whole milk (1% okay)
  • 1 large egg, lightly beaten

For the Smothered Pork Chops:

  • 1 1/2 T vegetable oil
  • 4-6 bone-in or boneless pork chops (about 1 1/2 pounds total; 3/4 inch thick)
  • 1 medium white, yellow, or red onion, sliced
  • 2 T all-purpose flour
  • 1 1/2 cups chicken or vegetable broth
  • coarse salt and pepper
  • 1 to 2 bunches kale, tough stems and ribs removed, leaves cut into narrow ribbons (or any other combination of greens)

  1. Make the Cornbread: Preheat oven to 400 degrees, preferably on convection. Brush an 8-inch square baking dish with oil or spray with cooking oil.
  2. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt.
  3. Add milk, egg, and 3 tablespoons oil and whisk until combined.
  4. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack.
  5. Meanwhile, Prepare the Pork: In a large skillet, heat 1 1/2 T oil over medium-high.
  6. Season pork generously with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil.
  7. Reduce heat to medium, add onion, and cook until softened, 5 minutes.
  8. Add 2 tablespoons flour and stir to combine.
  9. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes.
  10. Add kale and cook, stirring, until wilted and sauce has thickened.
  11. Serve sauce over pork chops, if desired, alongside cornbread. (I know it isn’t “smothered” but it’s prettier if the meat sits on a bed of greens!)

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