My favorite time of the year is finally here! Grilling season! And I decided to kick off the season with a bang! It was hard to decide what I wanted to toss onto the grill, but those thick-cut chops in the freezer kept talking to me….”Pick me! Pick me!”
So who was I to say no?
Pork chops it is! 😀
But I didn’t want regular ol’ barbecued, or the easy “marinated in Italian Dressing” fake-out, nor wanted to cut them up into shish kabobs because they were just too pretty. I wanted something different. Something FUN. It’s the start of the season and I wanted it to be a party on the grill!
So after snooping through all of my stashes around the kitchen, I realized that things were very much leaning towards a Korean-style barbecue! And THAT sounded like a plan and a half. 😉
So I gathered up everything that I wanted in there. The kitchen sink wouldn’t fit, so I’m thinking that I may need a bigger grill. Next time. 😉
But the things that did make the cut made for quite a wonderful combination of a sweet, spicy, tangy, hot, garlicky umami party of flavors that will become a summertime fave at our house for sure!
Some of the amounts might seem like a lot, but after adding and adjusting, it was just right for us! I’d highly suggest that you give this a try just as I have it written the first time, then, you can adjust the seasonings to suit your own taste. But, I gotta tell ya, it was pretty darned good just as it was. My hubby said to not change a thing, and for once, I’d have to agree. 😉
I have a gas grill that works beautifully for me, but if you’re a charcoal pro, go for it. Just don’t put the chops on until you have a nice, steady, medium heat or you might burn them. A little charing is wonderful, the best actually, but burning them to a crisp of course is a gritty disaster. So just be careful. 😉
So dust off your grill, fill up the propane tank or pick up some charcoal tonight, and get grilling! These Korean-style chops are the perfect way to kick off the season! Amazingly delicious and super easy! My hubby mentioned several times that we need to have these again soon! I hope you make them soon, too. Take care all, and let’s have a fantastic summer!! 😀
- 2 cloves garlic, minced
- 2 Tbl. dark brown sugar
- 3 Tbl. honey
- 3 Tbl. soy sauce
- 3 Tbl. Worcestershire sauce
- 2 tsp. ketchup
- 1 tsp. sriracha sauce
- ¼ tsp. regular sesame oil
- ½ tsp. onion powder
- ⅛ tsp. ground ginger
- ⅛ tsp. cayenne pepper
- ⅛ tsp. crushed red pepper
- 2 thick-cut boneless pork loin chops
- Whisk all ingredients (except chops) together in a bowl. Pour ¼ cup of the marinade into a large plastic ziploc baggie, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag shut well. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in a small grill-proof pan.
- Preheat grill for medium heat, and lightly oil the grate with a vegetable oil-soaked wad of paper towel using tongs.
- Remove the pork chops from the plastic bag, and shake excess marinade from them. Discard marinade from the plastic bag.
- Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145º F.
- While grilling and basting chops, bring the marinade to a simmer, and let the marinade thicken nicely, stirring often.
- During last 2-5 minutes of grill time, turn grill down a little and constantly baste both sides of chops with thickened sauce. Watch very closely, sauce will start to burn little. A little charring is fantastic, but just don't completely burn them! Serve slathered with any extra thickened sauce.