Plum Barbecue Sauce:

  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 2 tsp. grated ginger
  • ½ cup plum sauce
  • 3 Tbsp. rice wine vinegar
  • 1/4 cup ketchup
  • 3 tsp. Gochujang
  • 1 Tbsp. soy sauce
  • 1/4 cup cilantro & and scallions, fresh chopped



Pork Chops

Meal Course:


Dish Type:




  1. Add together the lemon juice, garlic, grated ginger, plum sauce, vinegar, ketchup, gochujang and soy sauce. Bring to a slow roll boil and simmer gently for about 15 minutes, stirring often, until slightly thickened.
  2. Take off the heat and blend with an immersion blender, if you want a smoother texture.
  3. Add chopped scallions and cilantro. Let cool and then store, tightly covered, in the refrigerator.
  4. Brush on marinade and let chops marinate for at least 6 hours or overnight.

Pork Chops

  1. Sprinkle the chops with a little salt and black pepper.
  2. Lay chops out on a half baking sheet and let the grill/char broiler preheat. If a gas char broiler, place an aluminum pan with a few small fist-sized applewood chunks underneath the grate. If you’re working on a charcoal grill, just toss a few small applewood chunks on the ash coated coals, on the perimeter … no need to soak the wood.
  3. Score chops on the grill on both sides, making diamond score marks on each side. Remove chops from grill and brush on more sauce.
  4. After chops are scored, drizzle a little sesame oil on each chop.
  5. Either place chops back on the char broiler on indirect heat to finish cooking or finish them in a hot oven for 4 to 5 more minutes until internal temp reaches 140° F.
  6. Serve with extra sauce on the side, or over Jasmine Rice or a quick kimchee with plenty of cilantro, chopped scallions & Thai basil.