GRILLED SPICY ORIENTAL PORK CHOPS
Most people make very similar fatal mistakes when preparing pork chops. The most common blunder is overcooking the meat; Pork chops are a very delicate meat that if overcooked just slightly, becomes firm and tough. Secondly, even if the meat is accidently cooked correctly, most people fail to marinate or season the pork chops properly, producing a bland chop. This marinade glazes the chop with a sweet, Asian tinged taste that is not overpowering and is offset by a very slight spiciness
The flavors below are not necessarily easily substituted. For example, sesame oil cannot be interchanged with olive oil without compromising the entire taste of the marinade.
Make sure you buy thick, center cut pork chops of high quality and marinate them for as long as possible.
For each pork chop being served, I use the following measurements: (in other words, if you are serving four, quadruple the following):
4 green onions, white parts only, chopped
2 tablespoons soy sauce
2 cloves garlic, minced (1 teaspoon)
1 tablespoon sesame oil
1 tablespoon fresh squeezed lemon juice
2 ½ teaspoons oriental chili oil (for stronger spice, make it 2 ½ TABLEspoons)
1 teaspoon sugar
1 teaspoon grated ginger
1. Combine marinade ingredients and mix well.
2. Add chops to marinade. I prefer a tightly sealed Ziploc bag or, if necessary, a Tupperware of appropriate size. The trick is to make sure the chops are swimming in the marinade.
3. Allow to marinate, shaking/mixing container often. Chops should marinate for at least 4 hours and up to 24 hours, refrigerated.
4. Bring chops to room temperature before grilling
5. Pre-heat grill to 450 degrees.
6. Remove chops from marinade and grill for 2 minutes on side one.
7. Turn, grilling for an additional 2 minutes
8. Turn again, grilling 3-5 minutes, depending on heat of grill and flare-ups
9. Turn a final time and allow an additional 3-5 minutes to achieve medium rare. The middle of the chop should feel identical to the base of your thumb when you press on both with your index finger. If using a meat thermometer, you’re looking for 145 degrees.
|
