Grilled Asian Chili Garlic Pork Chops

We used bone-in pork chops for this recipe because we like the extra marbling the bone-in chops have. If you use boneless center loin pork chops, expect a drier pork chop. As with grilling all pork chops, the thickness will vary greatly depending on your butcher. Adjust cooking times to your pork chop thickness and grill heat.

Prep Time10

Cook Time15

Marinate Time30

Total Time25

Servings: servings

Calories: 370kcal

Ingredients

4 (4) pork chops
4 Tablespoons (60 ml) vegetable oil
5 medium (5 medium) cloves garlic , minced
2 Tablespoons (30 ml) fish sauce (or soy sauce, but fish sauce tastes better! - for gluten-free use tamari sauce)
2 Tablespoons (30 ml) packed brown sugar
2 Tablespoons (30 ml) rice vinegar
3 Tablespoons (45 ml) ketchup
1-2 Tablespoons (15-30 ml) Sriracha sauce or chili hot sauce, or to taste
salt , to taste
black pepper , to taste

Instructions

Make the marinade: in large ziplock bag, combine vegetable oil, garlic, fish/soy sauce, brown sugar, rice vinegar, ketchup and hot sauce. Season with salt and pepper to taste. Rub the bag between your hands to combine all the ingredients. Place pork chops in the bag and massage the marinade into the pork chops. Seal the bag and marinade the pork chops for at least 30 minutes or overnight is best for great flavor.
Pre-heat grill on medium to medium-high heat (depending on your grill’s heat). Scrape the grill grates to make sure they are clean.
Place the pork chops on the grill, making sure to save the extra marinade for brushing while you grill. Cook the pork chops for about 4-6 minutes per side or until nicely grilled and cooked through. Several times while grilling, brush the pork chops with the extra marinade. (You don’t have to leave the pork chops for a set amount of time while only turning them once. Feel free to turn the pork chops several times every couple minutes if you like, it will actually help cook them quicker and more evenly-it just needs more attention).
Serve hot and scrumptious.

Course: Main Course

Cuisine: American, Asian, BBQ-Grilling

Nutrition