July 24, 2011
Today's recipe is one of three Chinese-inspired recipes I served recently as a memorable lunch. I posted another of those recipes - Roasted Asparagus with Soy-Lemon Glaze - yesterday.
The basics of this dish are pretty simple: Season some pork chops, brown them on the grill, then brush with an Asian-flavored honey glaze and finish grilling them. The results are exceptional: Juicy, flavorful pork covered with a spicy-sweet coating. This recipe is easy to make, and it cooks quickly. You can do most of the prep while the coals are heating up.
We really enjoyed these chops. Every bite of the juicy, tender chops was full of flavor. Served with the companion dishes, these chops made for a really satisfying and memorable meal.
Grilled Pork Chops with Asian-Spiced Honey Glaze
yield = 4 servings
4 thick-cut, bone-in center-cut pork loin chops
freshly-ground black pepper
1/3 cup honey
2 tablespoons rice wine
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon peeled, grated fresh ginger
1 teaspoon cornstarch
1 teaspoon minced garlic
1 teaspoon Asian (dark) sesame oil
1/4 teaspoon crushed red pepper flakes
Sprinkle chops on both sides with pepper and kosher salt. Set aside and let chops sit at room temperature.
Prepare charcoal grill with all of the coals spread on 1/2 of the grill.
Add honey, rice wine, rice vinegar, hoisin sauce, ginger, cornstarch, garlic, sesame oil and crushed red pepper flakes to a small saucepan. Stir together ingredients, then heat to boiling over medium heat. Reduce heat and let simmer 2 minutes, then remove from heat and set aside.
Arrange the chops on the cooler side of the grill, cover with a disposable aluminum pan and cook 9 for minutes, turning the chops halfway through that time.
Transfer the chops to the hotter side of the grill, directly over the coals, and brush with the glaze. Cook 3 minutes, turn, brush the other side with the glaze and cook until an instant-read thermometer inserted through the side of the chop away from the bone reads 135 degrees (about 2 more minutes). Transfer the chops to a serving platter, tent with foil and let rest 5 minutes. Serve.