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  • Asian Marinated Pork Chops

    1 vote
    Asian Marinated Pork Chops
    Prep: 30 min Cook: 30 min Servings: 4
    by Michele Glauser
    16 recipes
    >
    This is a great marinade for pork chops but I have also used on chicken thighs. Comes out so yummy! This does have some kick to it so if you want leave our the crushed red pepper.

    Ingredients

    • Ingredients
    • About 1⁄4 cup canola or vegetable oil
    • 1⁄4 cup black sesame seeds
    • 1⁄2 cup finely chopped scallions, white and green portions
    • Thin cut pork chops
    • Marinade
    • 1 tablespoon crushed hot red pepper flakes
    • 2 tablespoons boiling water
    • 1⁄2 cup Japanese soy sauce
    • 1⁄4 cup fish sauce
    • 1⁄4 cup rice wine or dry sherry
    • 1⁄4 cup toasted sesame oil
    • 1⁄4 cup canola or vegetable oil
    • 1⁄4 cup water
    • 1⁄2 cup firmly packed dark brown sugar
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons finely chopped or grated fresh ginger
    • 1 tablespoon finely ground fresh black pepper
    • 8 garlic cloves, peeled, halved, germ removed, and finely chopped
    • 1⁄2 cup finely chopped scallions, white and green portions
    • 1⁄4 cup chile paste, preferably Sriracha or sambal

    Directions

    1. Preparation
    2. 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the marinade ingredients except the pepper flakes and the scallions in a blender, or in a large bowl, using an immersion/stick blender. Blend until well combined. Stir in the scallions, the pepper flakes, and the soaking water. Place the chops in an extra- large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat all of the meat. Refrigerate for at least 12 hours, or up to 24.
    3. Cooking Method
    4. 2. Preheat all grates of a well- oiled charcoal or gas grill to medium- high.
    5. 3. Remove the chops from the marinade, letting any excess marinade remain in the bag. Lightly pat dry with paper towels. Reserve 1 cup of the marinade for glazing the chops. Place in a small saucepan over medium heat and bring to a boil. Using your hands or a brush, evenly, but lightly, coat the chops with canola oil.
    6. 4. It is preferable that the chops be moved to a clean area of the grate when flipped during the initial charring. Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the chops on the grate, keeping the lid open, turning frequently during the cooking time, and brushing with the reserved marinade. Cook until the chops are completely glazed and well marked with char, about 10 minutes. You want the chops to become nicely charred and caramelized. Flip, jockey, and stack throughout the cooking as needed. If you notice the chops curling slightly around the edges, or want to intensify the char, use a grill press(es) or a firebrick(s) wrapped in heavy-duty aluminum foil to weigh them down.
    7. 5. Remove the chops from the grill and sprinkle with sesame seeds and scallions. Serve the chops immediately, family style, with chile paste in individual bowls.

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