(This is an old recipe that had been removed from the site, but I am putting back the printer-friendly recipe for a reader who requested it.)


(Makes 4 pork chops, recipe adapted from The Bon Appetit Cookbook: Fast Easy Fresh.

4 thick cut pork chops, preferably bone-in
olive oil, for oiling grill grates

3 T Black Bean Garlic Sauce
2 tsp. minced garlic
1 1/2 T soy sauce
2 tsp. sesame seed oil
3 T fresh lime juice (I used my fresh-frozen lime juice)
1 T ginger puree
3 T peanut oil

Trim visible fat from pork chops. Combine marinade ingredients. Put pork chops into a Ziploc bag (or a plastic container with a snap-tight lid) and pour marinade over. Let pork marinate in the refrigerator for 4-6 hours (or longer if you’re away from home all day.)

When you’re ready to cook the pork chops, remove the meat from the refrigerator and let it come to room temperature. Oil the grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for 2-3 seconds at that heat.)


Lay pork chops on the grill at a diagonal to grill grates and cook 3-4 minutes or until grill marks appear, then rotate a quarter-turn and cook 3-4 minutes more to get second set of grill marks.

Turn pork chops over and cook 6-8 minutes more, or until internal temperature is about 145F on an instant-read meat thermometer. (I use my Polder Meat Thermometer with Probe and Timer to get the temperature just right.) If you don’t have a meat thermometer, the pork should feel firm but not hard to the touch. You can cut a piece open to check and it should be barely pink inside.

(For years I cooked pork to 160F, but now I like it only cooked to medium; if you want it more well done, cook just slightly longer.)
Serve hot.

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