Char-Grilled Pork Chops With Red Miso Barbecue Paste
serves 4
The combination of red miso, sesame oil, garlic, ginger and a touch of fiery sambal oelek gives grilled pork a sweet, smoky, pungent flavor.
Read more about this recipe in Diane Morgan's Grill Every Day.
4 bone-in, center-cut pork loin chops, 3/4 to 1-inch thick (10 to 12 ounces each)
1/2 cup red miso
2 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons peeled and minced fresh ginger
1/2 teaspoon sambal oelek
prep: 10 minutes
total: 25 minutes, plus time to heat grill and let chops come to room temperature
grill
rimmed baking sheet
small bowl
brush
1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
2. Remove the pork chops from the refrigerator 20 to 30 minutes before grilling and place them on a rimmed baking sheet.
3. In a small bowl, combine the miso, sesame oil, garlic, ginger and sambal oelek, and stir until creamy. Brush the chops on both sides with the paste.
4. To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the pork chops directly over the medium-hot fire. Grill the pork on one side until nicely seared, about 4 minutes. Turn and cook until seared, 3 to 4 minutes longer. Move the chops to the cooler part of the grill, cover, and grill until the meat is slightly pink in the center, or an instant-read thermometer registers 145F, 10 to 12 minutes longer.
5. Remove the chops from the grill and let rest for 5 minutes before serving.
