Stupid Simple Grilled Pork Chops

I made pork chops last night and they were worthy of entry into the Google Brain Cache.

Christine brought home 4 beautiful thick cut pork chops with a request that I grill ’em. They were of a quality that I didn’t want to mask their porky goodness with too much goo.

So, I mixed up a sauce…

  • Soy Sauce
  • Honey
  • Dried Powdered Ginger
  • Apple Cider
  • Salt
  • Pepper

… in a bowl. It should be slightly thick, but not goopy. Drizzle over pork chops and let sit for at least an hour, flipping them periodically to make sure both sides are coated.

Toss chops on a medium hot grill. Simultaneously, set extra sauce in a sauce pan on low heat on the stove. You want it to bubble, but not boil.

Whenever you need to flip the chops — I flip them 3 times so I can make that classic criss-cross sear makrs on the outside — baste the chops with some more of the now-simmering sauce.

Grill to an internal temperature of 140 degrees.

Ridiculously good chops are the result.

Update: Scott recommends a simple brine. Totally agree. If you have excellent quality meat and want an overall Very Meaty Experience, brining is totally the way to go. I simply wanted something with a bit more flavor.

Between the soy sauce and the salt, my sauce is very brine-like in that it has quite a bit of moisture and a whole lot of salt. No, the end result is not salty.

I’m thinking the same sauce would go brilliantly on salmon bellies or hamachi (yellowtail) collars/heads. Maybe with a little lemon juice.



6 Responses to “Stupid Simple Grilled Pork Chops”

  1. Scott Kovatch says:

    Sauce is probably not a bad idea, but I recommend brining pork chops: dissolve 1/2 cup of salt in 2 quarts of water in a large bowl or container. Submerge the chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.

  2. Charles says:

    A really good cut of pork chop is like a steak, it doesn’t need anything but a light shake of garlic salt (to help it sear) and maybe a little pepper to taste, grill until medium. Serve with something sweet and slightly tart like chunky applesauce on the side. Also note there is a “white Worcestershire sauce” which is pretty good for grilling chops.

    Many chops you buy prepackaged in a supermarket are already slightly brined, this increases the weight (water is cheaper by the pound than pork). Here’s a restaurant dirty secret, many chefs will boil a steak or chop for 2 or 3 minutes before grilling, it makes them moist and cooks much more quickly than straight grilling.

  3. Tom - Cobb Grill says:

    Hey… I tried your recipe. I’ve been meaning to do it for a few weeks, since I stumbled upon this post. Long story short… excellent! Our chops our usually quite dry, but these were moist, delicious, not too salty, and just the right amount of sweetness. It’s almost like an asian-american bbq. Thanks!

  4. bbum’s weblog-o-mat » Blog Archive » The Cobb: Compact, Portable & Versatile Grill says:

    […] over a year ago, I wrote an entry describing a very simple means of producing extremely tasty grilled pork chops. About a month ago, Tom – Cobb Grill commented on the post. As with all posts that make it through […]

  5. smoked ribs says:

    good post and comments following it up. i like the comment about boiling the chops first… i will try that tonight and maybe get out of doing dishes if it works good.

  6. asian recipes says:

    I never thought the pork chop can be cooked as simple as that! Thanks for sharing and i will try my luck on this very soon. BTW, is there any simple and stupid (again!) recipe for cooking chiken chop?

    [Ed: “chiken chop”? Please. Spam spam spam. However, the recipe site actually has some pretty yummy stuff on it.]

Leave a Reply

Line and paragraph breaks automatic.
XHTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>