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In keeping with this fun grilling theme we’re having, I’d now like to show you the AMAZING pork chops we had with the spiced mashed sweet potatoes.

You can easily make these inside on a grill pan or even in a large skillet, so don’t fret if it’s cold and you’re over grilling outside.

The glaze for this is really similar to the grilled tofu we did awhile ago, and could be brushed on any grilled meat or veg your little heart desires – it’s so good and easy.

You could also make the glaze in advance and keep it in the fridge like you do BBQ sauce – just brush it on anything when you’re feeling like a yummy savory-soy-flavored dish!

Here’s what you need, for 2:

  • 2 medium-cut pork chops
  • kosher salt
  • 1 inch fresh ginger
  • 1 clove garlic
  • 2 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin or white wine
  • 2 tablespoons worcestershire sauce

For the glaze, combine the ginger, garlic, honey, soy sauce, mirin, and worcestershire sauce in a small pan.  Peel the garlic and cut the ginger into large chunks – no need to mess with it too much.  The flavor will infuse easily into the liquids!  Stir, and bring it to a simmer and let it reduce gently for 10 minutes until it’s thick.  It shouldn’t bubble very much, just cook really slowly.

That is too bubbly.

For the pork, heat a grill or grill pan to medium-high heat.  Coat the chops on both sides with kosher salt to form a nice crust, and drizzle them with a little olive oil.

When you’re ready to cook, grill the pork chops for 5 minutes on each side to get nice grill marks and test for doneness.  While you grill the chops, brush them on both sides with the teriyaki glaze.

Note: only put some of the glaze in a small bowl for grilling and brushing; save the rest.  If you dip the brush into the whole amount of glaze you’ll have to discard it all since the brush touched the pork.  Ew. 

Cooking time will depend on whether or not your chops have a bone in them (heh), and how thick they are.  Remember, pork can be slightly pink when you eat it – it’s juicier and less dry that way!

Serve these with mashed sweet potatoes. And…what’s that on top?  That’s mango-cuke salsa, who’s majesty will be revealed to you next.