Salt and Pepper Pork Chops

A few people commented last week on how they were excited that grilling season was upon them and it reminded me how very fortunate I am to live where I do.  I can grill all year long - and I don't have to fight much more than wind and an occasional rain storm.  So, of course, when I run across recipes I want to try, no matter how the original recipe was created, I will try and adapt it to the grill.  I know this recipe is amazing exactly how Mary (One Perfect Bite) made it, because all I really did was change the cooking method (oh, yes, and added a sauce) - the flavors did not change and they were fantastic!!  Not that I'm surprised, Mary has never steered me wrong on a recipe.  Each and every one I have tried, has been a success!  Mary is my Ina Garten!

Salt and Pepper Pork Chops
Adapted from Mary, One Perfect Bite
- Serves 2 -
Printable Recipe 
Ingredients:
3 Tablespoons low-sodium soy sauce
1 Tablespoon cornstarch
1 teaspoon freshly ground black pepper
1 Tablespoon granulated sugar
1/4 teaspoon kosher salt
2 boneless pork loin chops
For the sauce -
3 Tablespoons low-sodium soy sauce
2 Tablespoons chili paste (such as Sambal Oelek)
1/2 teaspoon honey
drop of sesame oil

Directions:
Mix together the 3 tablespoons soy, cornstarch, pepper, sugar and salt until well combined.  Rinse pork chops and pat dry with a paper towel.  Place pork in a resealable plastic bag or shallow dish and pour the marinade over.  Seal the bag or cover the dish and place in the refrigerator for at least 2 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove pork from bag and discard the marinade.  Place the pork over direct heat and grill 5-8 minutes per side (depending on thickness) or until the pork reaches an internal temperature of 145 degrees F.  Remove from grill and allow to rest 3-5 minutes before serving.

While the pork is grilling, make the sauce by putting all ingredients for the sauce in a small bowl and stirring to combine.  Serve along side grilled pork and enjoy! 

One Year Ago:  Dijon Tarragon Sauce
Two Years Ago:  Braised Beef Short Ribs in Red Wine Sauce
Three Years Ago:  Basil Pesto