Sweet and Garlicky Pork Chops by Steven Raichlen

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories, while maple syrup can be less costly.

Add a full head of garlic to the blender.

Add soy sauce, brown sugar, honey, apple cider vinegar, ginger, sesame seed oil, salt, and black pepper to the blender.

Blend the ingredients until smooth.

Cut through the fat of the pork chops to prevent curling during cooking.

Place the pork chops in a Ziploc bag and pour the marinade over them, sealing the bag.

Refrigerate the pork chops for about 8 hours for better flavor.

Set up the grill for indirect grilling at about 300 degrees F, with heat on the sides and no heat in the center.

After 20 minutes, check the internal temperature of the pork chops; it should be 130 degrees F.

Remove the pork chops from the grill and prepare for searing.

Increase the grill temperature to medium-high.

Baste the pork chops with a little marinade before placing them back on the grill for searing.

After a couple of minutes, flip the pork chops to sear the other side.

Flip the pork chops onto the fat side to crisp it up.

Check the internal temperature; when it reaches 155 degrees F, remove the pork chops from the grill.

Let the pork chops rest for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens