Orange-Ginger Pork Chops
on the Big Green Egg

• Serves: 4



• Prep time: 10 minutes



• Marinating time: 1 to 2 hours



• Grilling time: 6 to 10 minutes

Ingredients

• 4 bone-in pork rib chops, each about 3/4 inch thick



• Vegetable oil



• 1/2 teaspoon kosher salt



• 1/4 teaspoons ground black pepper

Marinade

• 1 cup fresh orange juice



• 2 teaspoons grated fresh ginger



• 1 teaspoon minced garlic



• 1 teaspoon toasted sesame oil



• 1/2 teaspoon kosher salt



• 1/4 teaspoon crushed red pepper flakes

Directions:

1. In a medium bowl mix the marinade ingredients.



2. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag flat in a rimmed pan, and refrigerate for 1 to 2 hours, turning occasionally.



3. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).



4. Remove the pork chops from the bag and reserve the marinade. Pat the chops dry on both sides with paper towels and brush off the bits of ginger and garlic. Lightly coat the chops on both sides with oil and season evenly with the salt and pepper. Let the chops stand at room temperature for 15 to 30 minutes before grilling. Meanwhile pour the marinade into a small saucepan, bring to a boil over high heat, and boil for at least 30 seconds. Remove the saucepan from the heat.



5. Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed as much as possible, until the surface is well marked but not burned, 3 to 5 minutes, turning once or twice and swapping their positions as needed for even cooking. Move the chops over indirect high heat and cook until firm to the touch but still slightly pink in the center, 3 to 5 minutes, turning once or twice, basting the chops occasionally with the boiled marinade. Remove from the grill. Serve warm.

Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

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