Man, we better get the last of these grilled dinners posted before grilling season is over! It’s grilling season almost year-round where we are, but I know that’s not the same for our northern friends and family (especially after this week of snow)!
I love grilling pork chops, but I always have to be careful that they don’t overcook and dry out. I chose some very thick, boneless chops for this recipe. Marinating them ahead of time along with pulling them off the grill just before they were completely cooked through ensured that they were tender and juicy. I let them rest on a plate, covered with foil, for a few minutes to finish cooking and retain all of their juices. Amazingly, I didn’t already have a recipe for grilled pork chops with an Asian flair on hand, so I went searching for one. I changed this up a little bit, but it definitely hit the spot and went perfectly with our favorite cold Asian noodle salad.
Grilled Asian Pork Chops
Source: Adapted from Epicurious
1/3 cup black bean garlic sauce
3 large garlic cloves, minced
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons sesame oil
1 Tablespoon fresh lime juice
1 Tablespoon finely chopped peeled fresh ginger
4 boneless center-cut pork chops (about 8 oz. each)
Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in a shallow dish. Add pork to remaining marinade, and let stand for 20 minutes.
Meanwhile, prepare a grill at medium-high heat. Remove pork from the marinade and grill until just cooked through and a thermometer inserted into the thickest part registers 145 degrees F, about 5 minutes per side.
Remove pork chops from grill and allow them to rest, covered with foil, for 5 minutes before serving.
We served these with a cold Asian noodle salad.