Description
Bone-in pork chops seasoned with Szechwan pepper salt, tossed in a quick soy, mirin and sesame oil marinade, and grilled over medium-high heat.
Ingredients
- 6 bone-in pork loin chops, 3/4 inch thick
- Szechwan pepper salt (half salt and half ground Szechwan pepper, about 1/4 teaspoon per chop)
- 1/2 cup soy sauce
- 2 tablespoons mirin (or 2 tablespoons rice vinegar plus 1 teaspoon sugar)
- 1 tablespoon toasted sesame oil
Instructions
- Season the chops: Sprinkle the pork chops lightly with the Szechwan pepper salt.
- Marinate: Put the chops in a bowl, add the soy sauce, mirin and sesame oil, and toss to coat. Let them marinate while the grill heats, tossing once or twice.
- Prepare the grill: Preheat the grill on high for 15 minutes. Brush the grate clean, and turn the heat down to medium-high.
- Grill the chops: Lift the chops out of the marinade, letting the extra drip back into the bowl. Grill over direct medium-high heat, lid closed on a gas grill, for 3 minutes. Rotate 90 degrees, and grill 3 minutes more. Flip, and grill 3 minutes more.
- Check for doneness: The chops are done at 145°F inside. If they're not there yet, rotate 90 degrees, and cook up to 3 minutes more. Serve.
Notes
Equipment: A grill (I use a Weber Summit) and an instant-read thermometer.
If you have time, marinate the chops for up to 1 1/2 hours. Any longer, and they get too salty.
Szechwan pepper leaves your tongue a little numb - I like the extra dimension it adds. If that's too strange for you, use regular black pepper.
Salt and pepper chops: In a hurry? Double the salt and pepper, and skip the marinade.
Marinated and basted: Double the marinade, and set aside 1/2 cup before adding the pork. Baste the chops with the reserved marinade after flipping them, and again right after they come off the grill.
For more grilled pork chops, try my Grilled Pork Chops with Bourbon Brine and Baste or Grilled Thin Pork Chops, Quick Brinerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes