This week I wanted to try out Moore’s new Teriyaki marinade, so I decided to grill a few extra thick pork chops. I bought a whole boneless pork loin from Sams and cut my own chops. The whole loin runs under $20 and it will yield over a dozen 1” chops. Plus you can cut them as thick or thin as you like.
The first part of this process is the marinade. The bottle of Moore’s says to just pour it over the meat and let it marinate. I wanted to kick things up a little, so I added a few things. Here’s my recipe for the marinade:
- 8oz Moore’s Teriyaki marinade
- 4oz Pineapple Juice
- 3 cloves of garlic minced
- 1 Tablespoon ginger root minced
- 1 Tablespoon fresh parsley finely chopped
Combine all of these ingredients in a mixing bowl, place the chops in a gallon size ziplock bag, and pour the marinade over the meat. Make sure everything is covered and place in the refrigerator for a couple of hours.
After two hours take the chops out of the refrigerator and let them sit on the counter for a few minutes to come to room temperature. While this is happening, it’s a good time to fire up the grill. I used Dragon’s Breath Lump charcoal and my trusty Weber kettle.
The cook time on these chops is pretty quick; I’m talking 3-4 minutes on each side. It’s very much similar to cooking a steak. I use a set of cast iron cooking grates on my setup to give the meat a restaurant look. You know we all eat with our eyes first!
As soon as the meat hits the grill, I start a timer for 1 ½ minutes. When it goes off the meat gets a twist on the same side (not a turn) This is what creates the diamond pattern you see on the finished product. After another 1 ½ minutes, it’s time for the flip. The same process is repeated on the opposite side. At this point you can check the internal; It should be around 135 degrees.
Just when the chops are almost done, I hit them with a final glaze on each side. For this recipe I brushed on a light coating of Captain Rodney’s Spicy Garlic glaze. It goes great on pork and compliments the Teriyaki flavor from the marinade. The chops don’t need much too finish just give it a minute or so on each side and they’re done. The final temp should be 140-145.
I wanted something else to go along with these chops, so I cut up a fresh pineapple. Grilled pineapple goes well with pork especially with the sweet flavors of the marinade and glaze. On each side of the pineapple slice I sprinkled a little brown sugar. This will give it a slight caramel flavor as it grills. Don’t walk away from the pineapple once it’s on the grill; it only takes a few seconds on each side. Grilling the pineapple puts just the right amount of char on the outside and brings out the natural sweet flavor in the fruit.
I finished off this meal with a few ears of grilled corn. It’s not fancy but you can’t beat good, sweet corn-on-the-cob.
Once it all got finished, it made for great meal!