Grilled Teriyaki Ribeye Pork Chops

No longer are pork chops just called pork chops. Pork chops are now being sold as ribeye or porterhouse pork chops. While the pork chops are the same, the marketing has changed, which is clever given the cost of beef nowadays. No matter, the pork still taste the same no matter what they’re called. I’m able to purchase thick pork chops - thick meaning larger than 1-inch (2.5 cm) - which lends itself to cooking the pork chops like beef steaks. This version uses a teriyaki and sake marinade before being grilled. You can just as easily use thinner pork chops to make this dish, but you’ll need to reduce the grill times.

Enjoy!

Ingredients

2 lb.	1 kg.	Two ribeye pork chops, about 1½-inch (4 cm.) thick and 1 lb. (500 g.) each
½ in.	15 mm.	Knob of ginger, crushed in a garlic press
2 cloves	2 cloves	Garlic, crushed in a garlic press
2 Tbs.	30 ml.	Kikkoman teriyaki and marinade sauce
2 Tbs.	30 ml.	Sake
½ tsp.	2.5 ml.	Ground black pepper
1 tsp.	5 ml.	Sesame oil

 

Equipment

22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Instructions

1. Marinate the ribeye pork chops for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, teriyaki sauce, sake, ground black pepper, and sesame oil. If marinating the pork overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (hickory, oak, or any other wood can be used) for one hour if desired. I do not use soaked wood and prefer to use dry wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the pork and the side without the coals (the “cool” side) will be used for smoking. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the pork on the hot side of the grill. Allow the pork to brown for 1½ to 2 minutes uncovered. Rotate the pork 90⁰ to produce cross-hatched grill marks.  Allow the pork to brown for another 1½ to 2 minutes uncovered. Flip the pork over and allow to brown for 1½ to 2 minutes uncovered.
5. Move the pork to the cool side of the grill and cover the grill. Allow the pork to smoke for 4 minutes covered. Remove the pork from the grill and allow the pork to rest for at least 5 minutes before serving.