Here's another recipe from Weber's new grilling cookbook, Charcoal Grilling - The Art of Cooking with Live Fire that will be available in April. However, we got an advance copy for taking some surveys and contributing some recipes that were subsequently rejected for the book. We tried this recipe a couple weeks ago and it was fabulous.
Orange-Ginger Pork Chops
Prep Time - 10 minutes
Marinating Time - 1 to 2 hours
Grilling Time - 10 to 12 minutes
Marinade
1 cup fresh orange juice (squeezed from real orange)
2 teaspoons grated fresh ginger (available in most grocery produce areas)
1 teaspoon minced garlic (either fresh or bottled minced garlic)
1 teaspoon sesame oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon crushed red pepper flakes
Pork Chops
4 bone-in pork chops, each about 3/4 to 1 inch thick (we used only two, but that's OK - you'll have more marinade/sauce when you're done cooking and ready to eat)
1/2 teaspoon kosher or sea salt
1 teaspoon cracked black pepper
Olive or vegetable oil
1. In a medium bowl mix the marinade ingredients
2. Place the pork chops in a large re-sealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Refrigerate for 1 to 2 hours.
3. Prepare a fire in a Weber Grill for direct and indirect cooking.
4. After 1 to 2 hours, remove the pork chops from the bag and reserve the marinade. Pat the pork chops dry on both sides with a paper towel, and brush off the bits of ginger, garlic and red pepper. Lightly coat the pork chops on both sides with olive or vegetable oil. Let sit at room temperature for 20 to 30 minutes before grilling. Meanwhile, pour the marinade into a small saucepan, bring to a boil over a high heat, and boil for 30 seconds. Remove saucepan from the heat.
5. Grill the pork chops over direct high heat with the lid closed as much as possible, 3 to 5 minutes per side turning once or twice and switching positions if needed for even cooking. Move the chops over the middle of the grill for indirect high heat (400 degrees or higher) and cook until firm to the touch, but still slightly pink in the center - about 5 minutes total. Baste both sides of the chops and let cook for another 2 minutes total. Serve warm.
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