Easy awesome pork chops on the grill.

[Cybercowboy]

Last night I accidentally stumbled on a super easy marinade for thick cut pork chops that turn out great on a grill, probably indoors too just in a grill pan. For two large chops about 1/3 to 1/2 cup tamari (it's a low sodium soy sauce but a bit like teriyaki, I used the San-J brand), a couple tbsp of hoisin sauce, and a couple tbsp Thai chili paste (Sambol). Add some fresh black pepper if you want and then just put that all in a ziplock with your pork and let it marinade for two or three hours, turning it over a few times. Then grill over medium coals (not too close, just nice and medium, my ceramic grill said it was about 300) for about 20 minutes total or internal temp is around 150-155 F. That's it. They are amazing, really.

[simpleman68]

Last night I accidentally stumbled on a super easy marinade for thick cut pork chops that turn out great on a grill, probably indoors too just in a grill pan. For two large chops about 1/3 to 1/2 cup tamari (it's a low sodium soy sauce but a bit like teriyaki, I used the San-J brand), a couple tbsp of hoisin sauce, and a couple tbsp Thai chili paste (Sambol). Add some fresh black pepper if you want and then just put that all in a ziplock with your pork and let it marinade for two or three hours, turning it over a few times. Then grill over medium coals (not too close, just nice and medium, my ceramic grill said it was about 300) for about 20 minutes total or internal temp is around 150-155 F. That's it. They are amazing, really.

Great recipe idea. I'll try it out.

And thanks for buying San-J. We represented them for many years and maintain close relations with them.
Very nice folks to deal with and one of the few naturally brewed soy sauces out there. :cert:
Scott

[Cybercowboy]

Great recipe idea. I'll try it out.

And thanks for buying San-J. We represented them for many years and maintain close relations with them.
Very nice folks to deal with and one of the few naturally brewed soy sauces out there. :cert:
Scott

Indeed. I sometimes forget I have it in the fridge. I recommend using that brand for this marinade as it's what I used last night when I made this up and it was just perfect. Gives you a nice caramelized pork chop that's just full of that umami thing. No need for any additional sauce. I didn't measure anything when I did it, just estimated what I used. I don't think that it's critical at all if you use less or more of any one thing.

[Rob]

I now use Datu Puti soy....because that is what the pinoys use :rofl:

[NeedSpeed]

I use San-J tamari when I make beef jerky.