Grilled Szechuan Pork Chops
Fire up the grill for these flavor-packed Grilled Szechuan Pork Chops, a show-stopping recipe that delivers bold, spicy, and slightly sweet flavors in every bite. Marinated in a mouthwatering blend of soy sauce, hoisin, aromatic Szechuan peppercorns, garlic, ginger, and a hint of honey, these pork chops are infused with the perfect balance of heat and umami. The grilling process locks in juiciness while adding a tantalizing char, with a quick basting of the reserved marinade to amplify the savory glaze. Topped with fresh green onions for a touch of freshness, these chops are perfect alongside steamed rice or roasted vegetables. Ready in just 35 minutes of active time, this recipe combines ease and elegance, making it ideal for weeknight dinners or weekend cookouts.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 0.25 cup Soy sauce
- 2 tablespoons Hoisin sauce
- 1.5 teaspoons Szechuan peppercorns, ground
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red chili flakes
- 2 stalks Green onions, chopped (for garnish)
Instructions
In a medium mixing bowl, whisk together the soy sauce, hoisin sauce, ground Szechuan peppercorns, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red chili flakes until well combined.
Place the pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the pork chops, making sure they are fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates lightly to prevent sticking.
Remove the pork chops from the marinade and let any excess drip off. Pat the chops dry with paper towels to help achieve a good sear. Reserve the marinade for basting.
Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) using a meat thermometer. Brush the reserved marinade onto the chops during the last few minutes of cooking for added flavor. Do not overcook to keep the meat juicy.
Once cooked, transfer the pork chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Garnish with chopped green onions and serve immediately with steamed rice or roasted vegetables.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 27.2 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
