Grilled Ground Chili Garlic Oil Pork Rib Eye Chops

Indirect heat from a charcoal grill is used to roast these spicy pork chops. The pork chops should be cut at least 1-inch (2.5 cm.) thick so that they will stand on their own on the grill grate without the need of a rack to support them. The pork chops are placed on the cool side of the grill (the side opposite the lighted charcoal) with the pork chop’s flat bone on the grill grate, rib bone facing the heat, and fat cap facing up. A rack to support the pork chops will be required if the pork chops are too thin or if the pork chops are cut at an odd angle (so the pork chops will lean to one side or the other, and subsequently fall over during cooking).

Enjoy!

Ingredients

2-4	2-4	Pork rib eye chops, about 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.	Ground chili garlic oil
½ cup	120 ml.	Soy sauce
2 Tbs.	30 ml.	Hoisin sauce
4 Tbs.	60 ml.	Shaoxing rice wine or dry sherry
1 tsp.	5 ml.	Ground black pepper
1 tsp.	5 ml.	Sesame oil
		Oil for cooking

 

Equipment

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

 

Preparation Instructions

1. Use pork chops at least 1-inch (2.5 cm.) thick – the thicker the better. Marinate the pork chops for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, ground chili garlic oil, soy sauce, Shaoxing wine or dry sherry, ground black pepper, and sesame oil. If marinating the pork chops overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked 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 not be used and the side without the coals (the “cold” side) will be used to cook the pork chops. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the pork chops on the cold side of the grill with the flat bone of the pork chop on the grill grate and the rib bone facing the heat (the fat cap of the pork chop will be facing up). The pork chops are thick enough to stand on their own on the grill grate without the need for a supporting rack. A rack to support the pork chops will be required if the pork chops are too thin or if the pork chops are cut at an odd angle (so the pork chops will lean to one side or the other, and subsequently fall over during cooking). Cover the grill and indirect heat will be used to roast the pork chops for 20-30 minutes. For thicker pork chops, the amount of time cooking needs to be increased. The temperature of your fire and previous experience with your grill will determine the total cooking time for the pork chops. Remove the pork chops from the grill and allow to rest for 5 minutes before serving.