Spicy Asian Grilled Pork ChopsPrep: 10 min Cook: 10 min Servings: 6by John Spottiswood300 recipes>
This is an old favorite that I've made since my days living in Chicago. We lived near the main Korean part of town (near Lawrence I think) and frequently ate Bulgogi. One day I bought some boneless pork chops and tried to create my own marinade. This one is close. I do it somewhat by taste, and you can play with the quantities a bit if you want it spicier, sweeter or saltier. I do think it rivals or exceeds the flavor I get in most Korean restaurants. Because I use all sauces from jars for this, I have felt somewhat embarrassed to include it. But my kids love it so much (and I do too) that I figured I should post it. Enjoy!
- 2 pounds boneless pork chops
- 2 T oyster sauce
- 2 T soy sauce
- 2 T ketchup
- 2 tsp Chili-Garlic Sauce
- 1 tsp Shrimp Paste with Soya Oil (optional)
- Rinse and dry the pork chops
- In a bowl, add all of the other ingredients and mix with a fork. Taste and add additional ingredients as desired. If you like spicy, go with at least a Tbsp of chili-garlic sauce. This can be any brand of chili-garlic from china, vietnam, thailand, etc. If you have sriracha, you could just add some chopped garlic to it and avoid a trip to the store.
- Lay the pork chops on a plate and spread half the sauce on one side of the chops, then puncture them liberally with a fork to tenderize and to allow the sauce to penetrate. Turn the chops over and spread the remaining sauce on the other side and again puncture with a fork.
- While the chops are marinating at room temperature, pre-heat the grill to medium. When the grill is hot, spray with a cooking spray and place the chops on the grill. Cook 3-5 minutes per side depending on thickness. For 1 inch thick chops, cook about 4 1/2 minutes per side.
- Let chops stand for about 5 minutes, then slice thinly and serve over steaming white or brown rice. You can server the chops whole if you prefer.
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