Chef notes
For some families, pork chops have a lukewarm reputation around the dinner table as a boring and flavorless weeknight staple. We’re here to prove that reputation way wrong with these outstanding grilled chops, which are super moist and full of flavor thanks to a simple brown sugar and soy glaze.
This recipe comes from someone who knows a little about making any cut of meat restaurant-ready: Matt Abdoo, executive chef at Pig Beach Barbecue, but it’s simple enough for the at home cook. His irresistible marinade is made with a mix of pantry staple ingredients: black pepper, garlic powder, onion powder, ground ginger, brown sugar, soy sauce and rice wine vinegar.
These chops are great with your favorite sides, but we recommend pairing them with Abdoo’s elote salad, which harnesses the best flavors of Mexican street corn, without all the mess of eating the corn right off the cob. To develop all of the smoky flavors that are usually associated with street corn, he starts by charring the cobs on the grill before cutting the kernels off. The grilled kernels are then mixed with a creamy combination of cotija cheese, sour cream, mayonnaise and a whole bunch of bright, fresh herbs.
Special Kitchen Equipment Required: For this recipe, you’ll need a grill or indoor grill pan, tongs and silicone brush.
Swap Option: Feel free to try this recipe using chicken breasts, salmon, pork chops or pork tenderloin. When swapping proteins, you may need to adjust the cook time accordingly.
Technique Tip: Be sure to clean and oil your grill before cooking on it.
Ingredients
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground ginger
- 1 cup light brown sugar
- 1/2 cup gluten-free soy sauce, such as tamari
- 1 cup rice wine vinegar
- 2 tablespoons vegetable oil
- 4 boneless pork chops, 1½-inch thick
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup freshly chopped cilantro
- 2 cloves garlic, peeled and minced
- zest of 2 limes
- juice of 2 limes
- 8 ears sweet corn on the cob, husks removed
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup crumbled cotija cheese
- 1 jalapeño pepper, seeded and finely diced
- 6 lime wedges, for garnish
Preparation
Make the Pork:
1.In a small mixing bowl, whisk together the ground black pepper, garlic powder, onion powder, ground ginger, light brown sugar, soy sauce, rice wine vinegar and vegetable oil. Place the pork steaks in an airtight plastic bag and pour half of the marinade over the pork (reserve the other half of the marinade for basting and dipping). Refrigerate for at least one hour and up to overnight.
2.Spray the grill grates with nonstick grill spray. Preheat the grill to medium-high heat on one side and low heat on the other.
3.Once the grill is hot, remove the pork steaks from the marinade and transfer to a plate to remove any excess marinade to prevent flareups on the grill.
4.Place the pork steaks at a 45-degree angle over the grill grates over medium-high heat and cook for 3 to 4 minutes, then lift and turn the pork steaks 90 degrees and place on an unused hot spot of the grill. Baste with reserved marinade and cook for another 3 to 4 minutes. Flip the pork steaks and place on a 45 degree angle against the grill grates on an unused hot spot of the grill. Baste with reserved marinade and cook for another 3 to 4 Minutes. Lift and turn the pork steaks 90 degrees and place on an unused hot spot of the grill and baste again. After 12 to 16 minutes of cook time, check the internal temperature. If the internal temperature has reached 145 F, remove the pork steaks from the grill and transfer to a clean plate and allow them to rest for 5 minutes. If the pork steaks need more time, transfer them to the low heat section of your grill and cook with the lid closed as needed until the temperature reaches 145 F.
5.Once rested, slice thin on the bias and drizzle some of the remaining marinade over the meat. Serve with additional marinade on the side.
Make the Grilled Mexican Street Corn “Elote” Salad:
1.Preheat the grill to high.
2.Make the dressing: in a large mixing bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice. Set aside.
3.Once the grill comes up to temperature, clean the grates using a wire grill brush and spray with nonstick grill spray.
4.Season the corn with oil, salt and pepper, then grill for about 2 to 3 minutes per side.
5.Once the corn is cooked, transfer to a cutting board to cut the kernels off the cob, then discard the cobs.
6.Transfer the grilled corn kernels into a large mixing bowl and toss with prepared dressing, crumbled cotija cheese and jalapeño. Garnish with lime wedges.
