*The heat in this recipe can be tamed or omitted by simply removing or limiting the amount of chili paste used.
I’ve been on a bit of an Asian food kick of late. I love the multitude of flavors in simple Asian cooking as well as their no fear of heat attitude. I wanted to keep this recipe simple, seasonal, and tasty. I went with a thick cut pork chop, ideal for a cool fall or cold winter day. Served it with sweet potato wedges and a squeeze of lime to off set the rich fiery taste of the chops.
What to expect:
Deep rich Asian flavors, leaning toward the tradional yet not overpowering hints of garlic. Using freshly ground ginger will give it a few well placed citrus notes, while the chili paste will add a nice burn to keep it exciting.
What you will need:
About 1 hour of total time.
Grill set up for direct grilling
4 thick cut bone in pork chops
1/2 cup teriyaki sauce (I REALLY prefer Kikkoman)
1/2 cup of honey
1/2 tsp garlic powder
1 tbls freshly grated ginger
3 heaping tbls chili paste (sold in the ethnic food aisle of most grocery stores)
Sesame seeds for garnish
How we did it:
Set grill up for direct grilling.
While grill is coming up to temperature mix together the:
1/2 cup teriyaki sauce
1/2 cup honey
1/2 tsp garli powder
and the tbls of fresh ginger.
Season the chops well on both sides with salt and pepper.
Place chops on grill for 2 minutes.
Turn over and brush cooked side heavily with glaze. Doin it this way prevent the risk of contamination and allows you to use the glaze as a finishing sauce when plating.
After about 6 minutes flip the chops over and coat heavily again with the glaze.
Continue to cook another 4 minutes or until done.
Remove from grill, plate, give a final heavy coating of the glaze, sprinkle generously with sesame seeds, and serve. Offering any remaining sauce on the side.
Remember what you cook isn’t nearly as important as who you cook it with.