Guest Post from Ray - Sweet and Garlicky Pork Chops
Ray makes these very yummy pork chops on the grill every so often. They are sooo wonderful - you must try them. Thanks honey for the great posting! Ray usually doubles this recipe.
The following Excerpt is from "The Barbecue Bible"
By Steven Raichlen
Sweet and Garlicky Pork Chops
One of the constants in the world of barbecue is the pairing of grilled meats with garlic. Another is the use of a sugar- or honey-based marinade to counterpoint the richness of a meat like pork. Put them together and you get this Thai-style barbecue, which is made here pork chops but could also be used for pork tenderloin or loin. I like to use 1-inch thick loin chops for this recipe, but you can also use twice as many of the more widely availible thin chops. Jasmine Rice would make a good accompaniment.
4 thick (1 inch) or 8 thin (1/2 inch) pork chops (about 2 pounds in all)
1 head garlic, broken into cloves and peeled
3 tablespoons sugar
1/2 cup Asian fish sauce or soy sauce
3 tablespoons honey
3 tablespoons rice wine
2 tablespoons Asian (dark) sesame oil
1 tablespoon grated fresh ginger
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Make 1 or 2 cuts in the fat side of each pork chop to keep it from curling during grilling. Arrange the chops in a baking dish and set aside.
2. Combine the garlic and sugar in a mini chopper or food processor and process to a paste, or pound to a paste in a mortar using the pestle. Work in the fish sauce,honey, rice wine, sesame oil, ginger, salt, and pepper. Using a rubber spatula, spread the mixture over both sides of the chops.
Cover and let marinate, in the refrigerator, for 1 to 2 hours.
3. Preheat the grill to high.
4. When ready to cook, oil the grill grate.
Arrange the chops on the hot grate until nicely brown on both sides and cooked through, 6-8 minutes for thick chops (half that amount for thin). When tested with an instant thermometer, the internal temperature should register 160 degrees F. Transfer the chops to a platter and serve imediatly.
Serves 4
A lot of times to accompany these wonderful pork chops Ray will also make this excellent grill pineapple dessert. It is also from the BBQ Bible:
Grilled Sugar-Dipped Pineapple
1 ripe pineapple
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspon ground cloves
1/2 cup dark rum, for flambeing (optional) **ray does not use this
1. Preheat grill to high
2. Cut the leafy top off the pineapple, then cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a pineapple corer or paring knife, remove the core from each round. (** this is when serving a mission in Jamaica comes in handy, he learned how to propely cut a pineapple without wasting any pineapple and without needing a corer, it's pretty cool to watch, he can even do it with a machete)
3. When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest, and cinnamon in a spearate bowl. Bring both bowls to grillside. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion.
4. If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately. (** I see now why Ray does not use this, haha)
Hope you enjoy!
The following Excerpt is from "The Barbecue Bible"
By Steven Raichlen
Sweet and Garlicky Pork Chops
One of the constants in the world of barbecue is the pairing of grilled meats with garlic. Another is the use of a sugar- or honey-based marinade to counterpoint the richness of a meat like pork. Put them together and you get this Thai-style barbecue, which is made here pork chops but could also be used for pork tenderloin or loin. I like to use 1-inch thick loin chops for this recipe, but you can also use twice as many of the more widely availible thin chops. Jasmine Rice would make a good accompaniment.
4 thick (1 inch) or 8 thin (1/2 inch) pork chops (about 2 pounds in all)
1 head garlic, broken into cloves and peeled
3 tablespoons sugar
1/2 cup Asian fish sauce or soy sauce
3 tablespoons honey
3 tablespoons rice wine
2 tablespoons Asian (dark) sesame oil
1 tablespoon grated fresh ginger
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Make 1 or 2 cuts in the fat side of each pork chop to keep it from curling during grilling. Arrange the chops in a baking dish and set aside.
2. Combine the garlic and sugar in a mini chopper or food processor and process to a paste, or pound to a paste in a mortar using the pestle. Work in the fish sauce,honey, rice wine, sesame oil, ginger, salt, and pepper. Using a rubber spatula, spread the mixture over both sides of the chops.
Cover and let marinate, in the refrigerator, for 1 to 2 hours.
3. Preheat the grill to high.
4. When ready to cook, oil the grill grate.
Arrange the chops on the hot grate until nicely brown on both sides and cooked through, 6-8 minutes for thick chops (half that amount for thin). When tested with an instant thermometer, the internal temperature should register 160 degrees F. Transfer the chops to a platter and serve imediatly.
Serves 4
A lot of times to accompany these wonderful pork chops Ray will also make this excellent grill pineapple dessert. It is also from the BBQ Bible:
Grilled Sugar-Dipped Pineapple
1 ripe pineapple
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspon ground cloves
1/2 cup dark rum, for flambeing (optional) **ray does not use this
1. Preheat grill to high
2. Cut the leafy top off the pineapple, then cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a pineapple corer or paring knife, remove the core from each round. (** this is when serving a mission in Jamaica comes in handy, he learned how to propely cut a pineapple without wasting any pineapple and without needing a corer, it's pretty cool to watch, he can even do it with a machete)
3. When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest, and cinnamon in a spearate bowl. Bring both bowls to grillside. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion.
4. If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately. (** I see now why Ray does not use this, haha)
Hope you enjoy!
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