Recipe: Umami Pork Chops

Overview

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Prep/Cook Time:
5 minutes (active prep)/15 minutes

Makes:
4 Servings

Course:
Main Dish

This was a recipe I adapted that originally called for soy sauce. I swapped in fish sauce and the rest is history. One of the most requested recipes I get from my guests.

Ingredients:

• 4 BONE-IN and THICK pork chops

• 1 Tbsp oil

Marinade:

• 1/3 cup fish sauce

• 2 Tbsp brown sugar (can be light)

• 2 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 2 garlic cloves, minced

• 1/4 tsp black pepper

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Instructions:

1. Place marinade ingredients in a ziplock bag.

2. Add chops. Massage to coat in the marinade. You can marinate for 1 – 24 hours. I recommend around 3-4 hours.

3. Take the chops out of the fridge 20 minutes before cooking to take some of the chill out of the meat.

4. When you get ready to remove the chops from the bag, SAVE THE REMAINING MARINADE and place in a small bowl.

5. Brush grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4-5 minutes or until the underside is caramelized and the pork releases from the grill, then turn the chops and cook for 4-5 minutes.

6. Baste both sides with residual marinade saved in your bowl. The chops should have a great crust.

7. Flip every 30 seconds, basting every time, until the internal temperature reaches 150-155 degrees.

8. Transfer chops to a plate, cover loosely with foil. Rest for 5 minutes before serving, letting the pork get to 160 degrees.