I don’t know what to say about this recipe. It’s got a teriyaki-ish flavour, that makes me smile. If you have leftovers, tossing the pork and sauce with some veggies and throwing it into a tortilla or pita, is very good too! Use the sauce on chicken, or beef as well, but it’s best on pork.
Don’t forget that you’re working with something containing sugars. So it will burn on the grill if you’re not careful. If you find that it’s burning and not caramelizing how you would like, move the pork chops to the cool, off side of the grill to roast for 15 to 20 minutes instead.
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.
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