I adapted this recipe from one from Bon Appetit a few years ago and I keep going back to make subtle changes. I think I have finally perfected it! This recipe goes from summer to winter and once you marinate the pork chops, you have the options to grill or bake them. Since it’s June, I threw them on the grill, and the smoky taste enhanced the Asian flavor.
I paired my pork chops with an Asian Slaw and some Sugar Snap Peas. All in all a huge hit and I even had enough for leftovers to make Moo She Pork. Stay Tuned!!
INGREDIENTS
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1/2 large shallot, chopped
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2 garlic cloves, chopped
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2 tbsp. coconut palm sugar
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3 tbsp. fish sauce (I like red boat)
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2 tablespoons coconut aminos
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2 tablespoons olive oil
- 1 tbsp. sesame oil
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2 teaspoons Five Spice seasoning
- 1/4 cup chopped cilantro
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4 ½-inch-thick boneless pork chops
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Kosher salt, to taste
Combine all ingredients (except pork and salt) in a bowl and mix well. Place the pork chops in a baking dish or a zip lock bag and for the marinade over. Let sit in the refrigerator for 2-8 hours. The longer the pork chops marinate, the more flavor they will have.
Heat grill to high. Before putting the pork chops on the grill, reduce to medium heat and cook for 6-8 minutes per side, flipping occasionally. Pork will be done when barely pink inside, but do not overcook, or the meat will be dry!
Other option:
Preheat oven to 375 degrees. Pace the pork chops on a baking sheet, sprayed with oil, and let cook for 20-25 minutes, turning occasionally, or until slightly pink in the center.
Serve with an Asian Slaw or vegetables.
