Grilled Ginger-Soy Pork Chops with Charred Scallions

By Sprig Originals ✓ · cooked up in Sprig

Thick pork chops soak in a quick ginger, soy and mirin marinade, then hit a hot grill until the edges caramelise and the middle stays juicy. Whole scallions char alongside and turn sweet, and a brush of reserved marinade in the last minutes glazes everything. Weeknight-fast once the marinade is on, and it all comes off the grate at the same time.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1/3 cup soy sauce
• 3 tbsp mirin
• 2 tbsp light brown sugar
• 2 tbsp fresh ginger, finely grated
• 3 garlic cloves, finely grated
• 1 tbsp toasted sesame oil
• 1/2 tsp black pepper

• 12 scallions, roots trimmed
• 1 tbsp neutral oil
• 2 tsp toasted sesame seeds
• 1 lemon, cut into wedges

Instructions

1. In a bowl, whisk the soy sauce, mirin, brown sugar, ginger, garlic, sesame oil and black pepper until the sugar dissolves. Pour 1/3 cup of the mixture into a small bowl and set aside as the finishing glaze.
2. Put the pork chops in a zip-top bag or shallow dish with the remaining marinade, turn to coat, and refrigerate 30 minutes (up to 4 hours). Take them out 15 minutes before grilling and pat the surface dry with paper towels so they sear instead of steam.
3. Set up a gas or charcoal grill for two-zone cooking: one side hot (about 450°F / 230°C direct heat) and one side with no burners lit or no coals. Scrape the grates clean and oil them well.
4. Toss the whole scallions with the neutral oil. Grill the pork chops over the hot side for 4 minutes, then flip and grill 4 minutes more, until well marked. Lay the scallions over the hot side at the same time, turning after 2 minutes, until limp and charred in spots, then move them to the cool side.
5. Brush both sides of the chops with the reserved glaze, then move them to the cool side of the grill, close the lid, and cook 3 to 6 minutes more, brushing once more, until a thermometer in the centre reads 145°F (63°C). If the glaze flares or blackens, shift the chops further from the heat.
6. Rest the chops on a board for 5 minutes, then pile the charred scallions alongside, scatter with sesame seeds, and serve with lemon wedges and any juices from the board.

Chef's tips

Nutrition (per serving, estimated)

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