I love spring, summer, and fall months because that means I use my barbeque a lot more. I like just about anything grilled, a good burger or brat, chicken, beef or pork, and many different grilled veggies.
I created an Asian Slaw for my Asian Burgers and wondered what else could I make to serve with the Asian Slaw. That’s how I came up with this recipe.
It’s as simple as whisking together a few ingredients, letting the pork marinate for a bit, then cooking them on the grill.
So, whisk together the marinade and set aside.
I used 2 pork chops that I had cut down from a large pork loin that I bought when it was on sale and froze. Use, whatever you want, but you will want to use a boneless pork chop since you will be cutting it in half. If you desire a whole pork chop, this marinate could handle up to 4 regular size pork chops.
I cut my 2 pork chops in half to make 4 servings then got it in the marinade and let it hang out for about 1/2 hour. You could go up to about an hour if you want.
While the charcoal is getting ready, remove the pork from the marinade and set it on a plate ready to bring out to the grill.
Add the marinade to a saute pan with 1 tablespoon of brown sugar and 1 teaspoon of butter. You could omit the butter, but it gives the sauce a silkiness.
Heat up the sauce to a simmer and whisk it while simmering for a couple minutes. You are cooking out the raw pork juices as well as thickening the sauce. After a couple minutes, you will have a rich, dark sauce to pour over your pork chops when they are ready.
It’s time to grill. Over medium heat, grill the chops about 5 minutes per side, until the pork reaches an internal temperature of 145 degrees.
Top with the sauce, green onions, and toasted sesame seeds.
Try this with Asian Slaw and Fried Rice.
Enjoy!
Ginger Soy Pork Chops
Equipment
- Medium bowl and whisk
- Cutting board and knife
- Small saute pan
- Barbeque
Ingredients
- 2 each pork chops boneless, cut in half, about 1 pound total
Marinade
- 2 tbsp soy sauce or wheat-free tamari
- 1 tbsp mirin or brown rice vinegar
- ¼ tsp cornstarch or arrowroot
- 1 tbsp brown sugar
- 1 pinch cinnamon
- ¼ tsp dry mustard
- ½ tsp ginger fresh minced
- ½ tsp garlic fresh minced
Sauce
- Marinade from the pork
- 1 tbsp brown sugar
- 1 tsp butter
Toppings
- 1 each green onion sliced
- 1 tbsp sesame seeds toasted
Instructions
- Whisk together soy sauce, mirin, and cornstarch. Then whisk in the rest of the marinade ingredients.
- Trim the most of the fat off the pork chops and cut in half.
- Add pork to the marinade and cover all sides with the marinade. Let sit for ½ hour.
- While the grill is heating up, remove pork chops from the marinade and set aside.
- Put marinade ingredients in a small saute pan with 1 tablespoon brown sugar and 1 teaspoon butter. Bring to a simmer and whisk for about 2 minutes until it thickens and turns a deep, rich brown color.
- Grill pork chops over medium heat about 5 minutes per side to an internal temperature of 145 degrees.
- Top with the sauce, green onions, and toasted sesame seeds.
- Serve with Asian Slaw and Fried Rice or Fried Quinoa.
- Enjoy!