Wednesday, May 11, 2011

Recipe for Grilled Pork Chops with Asian Black Bean-Garlic Marinade

I'm pretty sure this is my first new grilling recipe for 2011!  Even though my grill is on a covered deck where I could use it all year, the weather in Salt Lake has been so cold and rainy this spring that I've been thinking  more about soup than grilling.  Then a couple of very cute boys stayed at my house a few weeks ago and my nephew Ethan washed off the grill so we could cook hot dogs.  Not a very gourmet start to the grilling season, but I made up for it this week with these grilled pork chops with a very interesting Asian-flavored marinade. If you're not a pork eater, I think this would also taste wonderful on beef.

The Black Bean Garlic Sauce that's used in the marinade is something you may have had in Chinese food from a restaurant, and I loved the way it was used in this marinade that I adapted from a recipe found in The Bon Appetit Cookbook: Fast Easy Fresh.

I used thick bone-in pork chops, and if you're making this for the South Beach Diet, remember the guideline about 10% fat or less and trim away the visible fat.  In this photo the two chops on the left are before trimming, and the ones on the right have been trimmed.

Mix together black bean garlic sauce, minced garlic, soy sauce, sesame oil, lime juice, ginger puree, and peanut oil to make the marinade.

Put trimmed pork chops into a Ziploc bag (or plastic container with a snap-tight lid), pour the marinade over, and let the chops marinate in the fridge for 4-6 hours or longer.

When you're ready to cook the pork chops, preheat the grill to medium-high heat (you can only hold your hand there for 2-3 seconds at that heat.)  If you're using thinner pork chops than I did, make the heat a bit higher.

Cook pork chops about 6-8 minutes on the first side, rotating once if you want to get criss-cross grill marks.  Turn and cook about 6-8 minutes more, or until internal temperature is about 140-145 using an instant read-thermometer.  (I like my pork cooked medium, which is about 145F.)  Serve hot.


Grilled Pork Chops with Asian Black Bean-Garlic Marinade
(Makes 4 pork chops, recipe adapted from The Bon Appetit Cookbook: Fast Easy Fresh.

4 thick cut pork chops, preferably bone-in
olive oil, for oiling grill grates

Marinade:
3 T Black Bean Garlic Sauce
2 tsp. minced garlic
1 1/2 T soy sauce
2 tsp. sesame seed oil
3 T fresh lime juice (I used my fresh-frozen lime juice)
1 T ginger puree
3 T peanut oil

Trim visible fat from pork chops.  Combine marinade ingredients.  Put pork chops into a Ziploc bag (or a plastic container with a snap-tight lid) and pour marinade over.  Let pork marinate in the refrigerator for 4-6 hours (or longer if you're away from home all day.)

When you're ready to cook the pork chops, remove the meat from the refrigerator and let it come to room temperature.  Oil the grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to medium-high.  (You can only hold your hand there for 2-3 seconds at that heat.)   Lay pork chops on the grill at a diagonal to grill grates and cook 3-4 minutes or until grill marks appear, then rotate a quarter-turn and cook 3-4 minutes more to get second set of grill marks.

Turn pork chops over and cook 6-8 minutes more, or until internal temperature is about 145F on an instant-read meat thermometer.  (I use my Polder Meat Thermometer with Probe and Timer to get the temperature just right.)  If you don't have a meat thermometer, the pork should feel firm but not hard to the touch.  You can cut a piece open to check and it should be barely pink inside.  (For years I cooked pork to 160F, but now I like it only cooked to medium; if you want it more well done, cook just slightly longer.)  Serve hot.


South Beach Suggestions:
When you're trimming the pork chops, remember the guidelines for 10% fat or less if you're making this recipe for the  South Beach Diet.  As long as that guideline is followed, this recipe would be approved for any phase of the diet.

More Ideas for Pork Cooked on the Grill:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Kalyn's Souvlaki from Kalyn's Kitchen
Greek-Seasoned Grilled Pork Chops with Lemon and Oregano from Kalyn's Kitchen
Grilled Lime and Chipotle Pork Chops from Kalyn's Kitchen
Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade from Kalyn's Kitchen
Grilled Ginger Soy Pork Chops from Kalyn's Kitchen
Grilled Pork Chops with Garlic-Lime Sauce from Dine and Dish 
Mustard-Garlic Glazed Grilled Pork Chops from Kirsten's Recipes
Grilled Pork Chops with Peach Chutney from Rookie Cookie
Turmeric-Ginger Grilled Pork Chops from Blue Kitchen
Grilled Pork Chops with Chipotle, Mustard, and Swiss Cheese Sauce from Mike's Table
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

16 comments:

Sushma said...

I have never tried grilling pork chops at home. This looks so delicious that I'm going to give it a fair try!!

Kalyn said...

Sushma, not hard at all. Just don't over cook the meat and they will be great.

nancy@skinnykitchen.com said...

Yum, yum! I love grilled pork chops and your recipe sounds delish...

Lydia (The Perfect Pantry) said...

As you know, I'm not a pork eater, but I have black bean garlic sauce in the fridge and a flank steak in the freezer. I think this marinade would be delicious on beef.

FabFrugalFood said...

Seriously, that looks like the most delicious chop I've ever seen!

Cheers!
Donna

Kalyn said...

Nancy, thanks. Hope you try it.

Lydia, this would be great on flank steak! I might try that myself.

Donna, you are too kind. I think meat is so hard to photograph.

Pam said...

Oh, the chops look great and they have to be delicious with that marinade.

Susie Bee on Maui (Eat Little, Eat Big) said...

That sounds like a fabulous recipe Kalyn, thanks for sharing. Always looking for more grill recipes!
Aloha!

Kalyn said...

Thanks Pam and Susie. I really liked these for something different in pork chops.

Barbara | VinoLuciStyle said...

Sounds delish; I'm sort of new to the whole Asian thing but since recently discovering an amazing, almost Costco size Korean market near me in Denver, the fear of 'where to find it' is no longer and I'm anxious to spread my wings.

I barbecue during the winter but it's not the same; although it is so cold and wet and a bit snowy in Denver today I do wonder if this winter will ever end!

Kalyn said...

Barbara, how fun to have an Asian market close by. I feel your pain; saw some photos of Denver today and it didn't look good!

gfe--gluten free easily said...

You excel at pork recipes, Kalyn! I'll look for that black bean garlic sauce for sure. What is ginger puree? Ginger that's been run through the food processor as "puree" implies?

Thanks!
Shirley

Kalyn said...

Thanks Shirley. Ginger puree is sold in a jar, sometimes called ground ginger. It's often by the produce.

Jane said...

Great Asian flavoured variation. I've printed this off and hope mine turn out half as good as this! The marinade ingredients are making my mouth water already.

Anonymous said...

I made a version of this last week with a pork tenderloin. Then used 3T of the garlic black bean sauce on a tenderloin again tonight and was worried I was going to over marinate. From reading you recipe, I am hoping overnight in the fridge will be fine. Thanks,
liseanne

Kalyn said...

I think it will be fine; glad you're enjoying the marinade.

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