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.