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Asian Grilled Pork Chops - All American Chops with an Asian Twist
With a few simple steps, you can grill up sweet and spicy Asian-inspired pork chops.
A tender, juicy pork chop begins with the right cut of pork. You want a center-cut loin chop with a distinct “eye” of meat, not shoulder, blade or loin-end chops. For grilling, be sure that the chops are at least one inch thick. The thinner ones are too easy to overcook.
Today’s pork tends to have about 50 percent less fat than pork did back in the early 1960’s. (Cuts from the loin have about 70 percent less fat.) While this is good news for those of us watching our weight, much of the flavor went out with the fat. Plus, these lean chops can dry out quickly when cooked, so it's important to watch them carefully. To ensure the meat is thoroughly cooked but not overdone, the internal temperature should be between 150 and 155 degrees. It’s okay to pull the chops off the grill a little early because they will continue to cook as they cool.
This recipe calls for the chops to be marinated quickly in orange juice with oil and then basted towards the end of cooking with a sweet and spicy Asian sauce. The sauce will burn if applied too early, so wait until the chops are almost cooked and then slather them like crazy. Extra sauce is delicious drizzled over the pork chops right before serving. If you are presenting the chops over pasta or rice, stir some of the basting sauce in first. Make up an extra batch of this sauce because it’s terrific on chicken or fish, too.
Leftover pork chops, if you have them, are terrific for lunch the next day sliced thin and piled high on crusty bread with plenty of lemon-spiked mayonnaise and crisp lettuce.