Share and Enjoy
It’s good to be back home. I was gone for a few days helping pack my mother’s belongings and move her here closer to us. While it’s always tough going through that time, I must say she was a trooper, taking it all in stride and looking at it as a new adventure in her life. We cooked of course and had a wonderful barbecued pork tenderloin with a cherry and wine reduction sauce that my sister made. It was out of this world good. Unfortunately I didn’t get any pictures of it but did get some of the deer that roam up to the back yard. I’ll post them soon.
I was back in the cooking mode again and got the urge for a nice grilled pork chop. One with a nice kick to it sounded just right. Mexican? Nope. Thai? Yes. While not an authentic Thai dish, what I came up with was at least inspired by their food. Bold and pungent mixed with sweet, sour and heat. Enjoy!
I started by making the marinade for the pork. To my food processor I added 1 teaspoon whole black peppercorns, 6 cloves of garlic and 1/3 cup packed cilantro(stems and leaves). I whirled it until it was minced. I added 1/4 low sodium soy sauce, 2 teaspoons fish sauce, the juice from 1/2 lime, 2 tablespoons sugar, 1 tablespoon fresh ginger, 2 teaspoons sesame oil and pinch of kosher salt. I whirled it again until it looked like this.
I got out 4 pork chops from the refridgerator and placed them in a glass pan. These were just over an inch thick and about 10 ounces each. They were basically a pork t-bone with the large loin on one side of the bone and the small piece of tenderloin on the opposite side.
I poured the marinade over the chops and turned to coat. I covered the pan with plastic wrap and let them marinate in the refridgerator for 4 hours.
I got out 5 little dried japones chiles to start the dipping sauce. These are similar to de arbol chiles but have a thicker meatier wall to them and are perfect for spicy Asian dishes. These are a medium hot chile and a 5-6 on the heat scale with their Scoville heat units ranging from 15,000 – 35,000.
I placed the dried chiles in a bowl of very hot water for 20 minutes to rehydrate.
I roughly chopped the chiles and added them to my blender. I also added 3 garlic cloves, 1/4 cup sugar, 1/3 cup rice wine vinegar, pinch of kosher salt and 1/4 cup boiling water. I blended until combined and set aside. I heated the grill to medium high heat and grilled the porkchops for 7 minutes/side then removed and tented with foil to let them rest. I tossed some noodles in a pan along with some bok choy, broccoli and yellow bell for a quick stirfry to go along with the pork.
And here’s the final dish. Evidently my eyes were still glazed over from my road trip as I seemed to cut off the top of my picture. Oh well, it still mouthwatering. Enjoy!
- 4 thick bone-in pork loin chops about 10-12 ounces each
- 1 teaspoon whole peppercorns
- 6 garlic cloves
- ⅓ cup packed cilantro(stems and leaves)
- ¼ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon fresh ginger
- juice from ½ a lime
- pinch of kosher salt
- 5 small dried chiles - Japones or De Arbol
- 3 small garlic cloves
- ⅓ cup rice wine vinegar
- ¼ cup sugar
- ¼ cup boiling water
- pinch of kosher salt
- Add the first 3 ingredients for the marinade in a food processor or blender and pulse until minced. Add the rest of the marinade ingredients and blend until smooth. Place the porkchops in a glass pan and pour the marinade over them. Turn to coat and cover the dish with plastic wrap. Place them in the refridgerator for 4 hours to marinate.
- Grill over medium high heat for 7 minutes/side, remove and tent with foil to rest.
- To make the dipping sauce, place the chiles in a bowl of very hot water for 20 minutes to rehydrate. Roughly chop them and add to a blender. Add the remaining ingredients to the blender and process until well combined. Pour into serving dishes.