This recipe is for 4 pork chops. It can be doubled or tripled as needed. As well, it can be made up to a week ahead of time and stored in the refrigerator. There are two grilling methods depending on your preference of thickness.
Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork.
For the Marinated Pork Chops
4 each Pork chops
¼ cup Worcestershire Sauce
¼ cup Mirin
½ cup Soy Sauce
2 inches Ginger, smashed
2 tablespoons Ketchup
¼ cup Garlic, chopped
6 tablespoons Honey
¼ cup Shallots, chopped
2 tablespoons Lemon Juice
2 tablespoons Sambal (chili paste)
1 teaspoon Black Pepper, ground
1. Combine all ingredients in a sauce pot and bring to a boil. Cool.
For Grilling Thin Chops ( ¾ inch thick and under)
Thin chops should be grilled hot and fast. The key is to grill them over an intense heat, flipping as little as possible.
1. Preheat your grill to as hot a temperature as it will go. Place the chops on the grill and close the lid for 1 minute. To prevent the meat from sticking on the grill, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
2. Open the lid and rotate the chops 45 degrees without flipping. Close the lid for another minute. Now flip the chops over and close the lid again. Finally after a minute rotate the chops 45 degrees. With a very hot grill and thin chops you should have them off the grill in 4 to 5 minutes.
3. Cook until 155° F internal temperature. Allow to rest by covering loosely with foil away from heat for 5-10 minutes before cutting and serving. Pork should be juicy, tender and slightly pink inside.
For Grilling Thick Chops (over ¾ inch thick)
Thick chops need a lower heat to get them cooked without drying them out.
1. Preheat your grill as high as it will go, if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them. To prevent the meat from sticking on the grill, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
2. Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute.
3. Now turn down the heat on your grill to medium, or move the chops to the cooler side of your charcoal grill. Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. Turn your grill down to its lowest setting, or close the vents on your charcoal grill.
4. Cook until 155° F internal temperature. Allow to rest by covering loosely with foil away from heat for 5-10 minutes before cutting and serving. Pork should be juicy, tender and slightly pink inside.
Rhubarb and Pink Peppercorn Sauce
1 ½ pounds Rhubarb stalks of equal width
3 tablespoons Honey
1 tablespoon Butter
1 tablespoon Raspberry vinegar (any red wine vinegar can be substituted)
¼ teaspoon Kosher salt
1 ½ teaspoons Pink peppercorns, crushed
1. Preheat oven to 425° F. Trim rhubarb stalk tops and bases. With the flatter side down, cut at a sharp angle, slice stalks into 1 ½ -inch lengths. Keep the pieces together.
2. Use a rectangular baking dish to hold the rhubarb in a tight single layer. In a small pan, combine honey, butter, vinegar and salt. Bring to a boil, stirring. Add half of the butter mixture to the bottom of the baking dish and evenly spread it with a spoon. Place the rhubarb in rows rounded side up, pack them tight as if the stalks were still whole. Spread the remaining butter mixture over the rhubarb with a spoon.
3. Bake for 8-10 minutes until slightly tender. Remove from oven and mix in crushed pink peppercorns. Serve warm or at room temperature.