Two days ago, my friend Jeff Pinkham wrote that if he had to eat only one ethnic cuisine for the rest of his life, it would be Thai. I would have to agree with that opinion. There's just something about the mix of lime, fish sauce, garlic and chiles that is so incredibly delicious.
I found this recipe in the New York Times this week and I made it last night. I served it up with Basmati rice. I am hear to tell you that this recipe is an absolute keeper and will become part of my regular rotation when cooking on my Weber grill.
Make sure you use thick-sliced, center cut pork chops. They should be bone-in and have a good amount of marbling....as fat is your friend....because fat equals flavor. Fat also insures that your meat will remain moist after grilling. This Melissa Clark recipe serves two.
For the Marinade
3 garlic cloves, minced
The juice of 1 lime
1 tablespoon of sambal oelek or other chili paste
2 teaspoons freshly grated ginger
2 teaspoons kosher salt
1-1/2 teaspoons cumin
1 teaspoon fish sauce
1 teaspoon ground turmeric
For the Pork Chops
2 thick sliced, center cut pork chops, bone-in and about 14-ounces each
Scallions, thinly sliced
- Combine all marinade ingredients in a bowl and whisk until well mixed. Place pork chops in a zip-lock bag, pour marinade over chops and seal bag. Refrigerate for 4 to 8 hours.
- Prepare your grill for both direct (over high heat) and indirect cooking.
- Remove pork chops from marinade and then grill for 4 minutes per side over direct high heat (grill should be covered). Move chops to indirect side of grill, cover grill and cook for 5 minutes more.
- Remove chops from grill, tent with foil and let them rest 5 minutes. Then serve chops with thinly sliced scallions and lime wedges.
Wine pairing: A big, fruity Zinfandel.