Thai BBQ Pork Chops
- 4, 8 to 10 oz Bone-In Center Cut Pork Chops
- Salt & fresh cracked black pepper
- Toasted sesame oil
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
- 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.
- Take off the heat and blend with an immersion blender, if you want a smoother texture.
- Add chopped scallions and cilantro. Let cool and then store, tightly covered, in the refrigerator.
- Brush on marinade and let chops marinate for at least 6 hours or overnight.
- Sprinkle the chops with a little salt and black pepper.
- 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.
- Score chops on the grill on both sides, making diamond score marks on each side. Remove chops from grill and brush on more sauce.
- After chops are scored, drizzle a little sesame oil on each chop.
- 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.
- Serve with extra sauce on the side, or over Jasmine Rice or a quick kimchee with plenty of cilantro, chopped scallions & Thai basil.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.