A big stainless steel grill and a handsome man holding a beer is often what you picture when the weather gets warm and you think of outdoor cooking. An outside deck that has a table and chairs under an umbrella, and a couple of lounge chairs often completes the picture of a perfect summer day. I totally agree and I don’t want to invade on the guys territory. But…give me my choice of cooking indoors in a hot kitchen or cooking outside on a grill and I like to consider myself a queen of fire.
Pork is one of the meats that is perfect for grilling, be it ribs, chops, tenderloin or a pork shoulder. Today’s recipe is delicious, succulent pork chops that have been brined, brushed lightly with an orange ginger sauce, then grilled to perfection. I served the pork chops with a pistachio chive rice that complemented the flavors nicely. If you have some fresh vegetables or tomatoes from you garden, they would be a wonderful accompaniment to this meal. If not, think coleslaw and corn on the cob.
Grilled Pork Chops With An Orange Ginger Sauce
Preheat your grill (I use gas) to medium high heat on only one half of the grill with the lid closed. *If the weather is inappropriate to outdoor grilling, this recipe can be cooked on a hot grill pan and then finished in a 350 degree oven.
Mix up a brine of 1 Tbsp. kosher salt, 1 Tbsp. of sugar in two cups of water. When the salt and sugar are dissolved, add 2 center cut boneless pork chops and let brine for an hour or longer. Adjust the recipe accordingly for each two chops.
- 1 c. orange juice
- 2 Tbsp. hoisin sauce
- 1 Tbsp. fresh minced garlic
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. rice wine vinegar
- 1/4 tsp. white pepper
Combine the above ingredients in a small pot and simmer until reduced to one half. Remove from the heat and let cool. When cool stir in 1 tsp. sesame oil. Set aside one half of the mixture to baste the pork chops. Reserve the rest to serve alongside the cooked chops.
When ready to grill, remove the chops from the brine, rinse and pat dry. Put a little of the sauce on each side of the chops and place on the hot grill over the direct heat. Cook for 1 minute and then turn one-quarter turn to make a diamond mark on the chops. Cook an additional 1 minute. Turn the chops over and cook for 1 minute, turn one-quarter turn and cook an additional 1 minute (for a total cooking time of 4 minutes).
Move the chops off the direct heat to the other side of the grill, close the lid and cook until chops reach an internal temperature of 145 degrees. By finishing the cooking on the cooler side of the grill, you avoid the sauce blackening. When done remove to a plate and let rest for 5 to 10 minutes for juices to redistribute. Serve with the reserved sauce on the side.
This is a fast and tasty dish to prepare. By reducing the orange juice, you end up with a fruity but not too sweet sauce that complements the grilled pork. For those who don’t have a grill, this recipe can be prepared all year round with a grill pan. I hope you will enjoy the pork chops.