Grilled Pork Chops
With Garlic Sauce
by SuperUser Account
- 4 pork chops
- 2 cups prepared rice
- your favourite veggies, cooked, for serving
- ¼ cup of coconut sugar (brown sugar or honey will do too)
- 3 tbsp. water
- 4 - 5 cloves of garlic made into a paste
- ¼ cup soy sauce
- 1½ tbsp. dry mustard
- a few drops of Sriracha
- a drop or two of balsamic vinegar
In a saucepan, over medium heat, bring the sugar, and mustard, with the soy sauce, water and Sriracha to a simmer. Add the garlic paste. It’s easiest to make raw garlic into a paste with a garlic plate. This thing is one of my most favourite kitchen gadgets.
Simmer your sauce for about 15 minutes, or until it becomes thicker. Do not let it thicken completely or you will wind up with the same issue I ran into with the Balsamic Steak. Set your sauce aside, and remove some for basting - about 1 tbsp. per pork chop.
Oil your grids and preheat the grill to 300 to 350°F.
If you have fat on the pork chop, but you want to keep it for flavour, slice into the fat, being careful not to cut into the meat, like you would with a roast. Season the chop on both sides with freshly ground salt and pepper, and maybe some country herbs.
Sear the fat, if you kept it, until it browns well and begins to melt. Then grill your chops, basting with a little sauce that you separated. Grill the pork for 4 to 6 minutes per side, or until an internal temperature of 165°F.
Serve your pork on a bed of rice and veggies with plenty of sauce.
I've said it time and again here, that pork does really well when paired with something sweet. The sauce I made for these pork chops has the kick from the garlic and the sweet from the coconut sugar. I served it over a bed of rice with steamed veggies and plenty of sauce. It was a total hit!
I really recommend to make the sauce the day before, it gells up a little better that way, and the garlic really infuses. But it's really good either way.