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
- 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.
- Arrange the pork chops in a glass baking dish and set aside.
- 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.)
- Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
- Pour the mixture over the pork chops. Spread to coat both sides.
- Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
- Preheat the grill to high on one side and low on the other.
- When ready to cook, oil the grill grate.
- 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.
- 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.
- Transfer the chops to a platter and serve immediately.
Posted in Grilling, Pork, Recipes
Tags: Asian, boneless pork chops, dinner, fish sauce, garlic, ginger, grilled, honey, pork chops, pork tenderloin, rice wine, sherry wine, soy sauce, Thai
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)
- 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.
- In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt.
- Add milk, egg, and 3 tablespoons oil and whisk until combined.
- 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.
- Meanwhile, Prepare the Pork: In a large skillet, heat 1 1/2 T oil over medium-high.
- 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.
- Reduce heat to medium, add onion, and cook until softened, 5 minutes.
- Add 2 tablespoons flour and stir to combine.
- Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes.
- Add kale and cook, stirring, until wilted and sauce has thickened.
- 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!)
Posted in Greens, Pork, Quick, Recipes
Tags: boneless pork chops, cornbread, dinner, fast, greens, kale, pork, pork chops, quick, smothered, Southern
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