Another surprisingly flavorful and easy dish; a take on the Japanese classic shoga-yaki. We cooked these on the outside grill and the smoke and char definitely added to the taste of the pork chops. I was lucky enough to find beautiful 1 1/2 inch, none-in pork chops and it is amazing how a 4 ingredient sauce can pack such a punch to a dish. These will be part of my BBQ season repertoire from now on.
4 pork chops, bone-in
2 cloves garlic, peeled
1 large knob ginger, roughly peeled (enough to make 2 Tbsps of grated ginger)
1/3 cup soy sauce
1/4 cup white wine
I used a microplane grater and grate the garlic into a dish large enough to hold the pork chops, followed by the ginger.
Add the wine and soy sauce and mix the marinade well. Add the pork and allow to marinate in the fridge; I let it sit in the marinade for an hour and then turned the chops over and left it for an hour more.
Remove from the fridge and allow to come to room temperature while you get the grill to the proper temperature.
For my chops we cooked these 8 minutes on one side and then 10 on the other for perfect doneness, brushing from time to time with the remaining marinade to keep the meat moist while grilling. Should you want to make these in house rather than on the outside grill, the timing and methodology for this pork dish will work as well.