Welcome friends! Today will be my last regular Saturday post. Tomorrow, I am introducing a new series called: Sunday Supper. I have a few more series’ in the works, so stay tuned in the coming weeks! For today’s recipe, we are taking it to the grill. It’s another team effort, as Alex handles grill duties, with me on the sides and the marinade…so let’s start there; it’s Soy Grilled Pork Chops!
This is an easy marinade, similar to teriyaki, but with a little more tang to it. We are starting with 2 bone-in pork chops, but the marinade will work just as well for up to 6 boneless chops. As I always do, I marinate the meat in Ziplock bags. I find it’s easier to keep the meat submerged and it takes up less space in the fridge.
The marinade is a mixture of soy sauce, Mirin, apple cider vinegar, sesame oil and Worcestershire sauce. Put the chops in a large Ziplock, pour in the marinade and squeeze out as much of the air as you can. Refrigerate overnight or at least a few hours. I nicked the Ziplock with the pork chop bone, so once I squeezed out the air and zipped it, I folded the excess bag over itself and put it in a fresh Ziplock.
To the Grill!
Alex created a hot zone and cool zone on the grill so that he could sear the chops on the hot zone, then move the chops to finish cooking on the cool zone. It only takes 3 minutes per side to sear the meat on a 500-700 degree grill surface. Then, move the chops to the cool side to cook at the ambient 325 degree temperature until the internal thermometer reads 140 degrees. Be sure to let them rest for 10 minutes. During the rest, they will continue to cook bringing the internal temp up to 145-150.
A Note on Marinade: Even an overnight marinate will not penetrate the meat beyond the surface enough to give it a deep flavor of the marinade throughout. But as long as there is marinade on the surface of the meat when it hits the heat, it will take on the marinade flavor through the Maillard Reaction – which is the chemical reaction in the animo acids and sugars, created by heat, resulting in the caramelization we find so delicious.
On the Side
While Alex grilled the pork chops, I put some rice on and while that steamed, I fried some garlic slices to top our broccolini. The fried garlic slices add such a great flavor and texture to whatever you put them on, there’s not much need for any other spices. Fry the garlic slices in a small amount of grapeseed oil over medium-high heat. When the oil is hot, the garlic slices only take a few seconds to take on color. They go quick so be ready with a slotted spoon to spoon them out. Discard any that are too dark.
Use the oil from the garlic to sauté the baby broccoli over medium-high heat. Add some Kosher salt to the broccoli and let it take on some color, then reduce the heat to low and cover with a lid to let the broccolini steam a little bit. We like the broccoli to still have a bit of crunch, so this only takes about 8-12 minutes – from start to finish.
Plate up Soy Grilled Pork Chops!
I have to say that this was the juiciest pork chop I have ever had! The sweet, savory, tangy flavor of the marinade is mouthwatering. And the fast sear with a finish at a lower temp really cooks the meat to perfection. Of course the fried garlic added crunch and deep, savory garlic flavor to the whole meal. A simple preparation can go a very long way!
Thank you so much for spending some of your Saturdays with me over the last several months; on Kelly’s Kitchen, and here on Djalali Cooks. But remember, my new series Sunday Supper starts tomorrow – with more recipes and stories throughout the week coming soon! As I mentioned in my Cornbread Dressing post before Thanksgiving, we have an exciting project starting next week at our home, and I can’t wait to share its progress with you, so stay tuned to blog, facebook and Instagram! Take Care Everyone; be well and I will see you here tomorrow!
Soy Grilled Pork Chops
A simple soy sauce-based marinade and fast cooking on the grill make for a juicy, tender pork chop.
- 2-4 Bone-in Pork Chops, or up to 6 boneless Chops
- 3/4 cup Soy Sauce
- 1/2 cup Mirin
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Worcestershire Sauce
- White or Brown Rice
- 3 Cloves Garlic, thinly sliced
- 1-2 tbsp Grapeseed oil
- 1 bunch Broccolini, or more if there's more than two people
At least 4 hours before cook time, prepare the marinade: mix together Soy Sauce, Mirin, Apple Cider Vinegar, Sesame Oil and Worcestershire Sauce.
Place chops in a large Ziplock bag or container and pour in marinade. Squeeze out as much air as possible (or cover if using a container). Zip and Refrigerate overnight or for at least 4 hours.
Set up your grill with a hot zone and cool zone. Set Grill grates over hot zone. Get the temperature of the hot zone up to 500-700 degrees.
Sear pork chops for three minutes on each side, then move to the cool zone to finish cooking. Pork chops are done when the internal temperature reaches 140 degrees (about 6-8 minutes). Let chops rest to finish cooking, internal temp will be 145-150.
Heat grapeseed oil in skillet over medium-high heat.
Fry garlic slices for 10-20 seconds, until golden.
Use the same pan, or transfer oil to a larger pan and sauté Broccolini over medium-high until it takes on some color.
Reduce the heat to low and cover. Cook until just tender.
Serve with rice.
You can do the pork chops in a grill pan by heating the pan over high heat and searing each side for 3 minutes. Then transfer the chops to a 300-325 degree oven for about 8-10 minutes, until the internal temperature reaches 140 degrees. Let chops rest to finish cooking, internal temp will be 145-150.