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Active Fire Time: 10 minutes             Total Time: 20 minutes

Pork chops are a versatile and flavorful cut. They are known for their balance between lean meat and fat, making them juicy and full of flavor. Their tender texture and ability to absorb marinades and spices make them an ideal choice for this recipe. We’ll use our Fast Grill Mode to cook the pork chops with an Asian-inspired marinade. 
If you're looking for a recipe packed with flavor and an irresistible spicy kick, these grilled pork chops with chili oil and bok choy are perfect for you. This Asian-inspired dish combines juicy, golden-brown meat with the bold aroma and deep flavor of chili oil, creating an explosion of taste in every bite. Served with grilled bok choy and scallions, they add a fresh and crunchy touch, balancing the spice, umami, and succulence.
This is a quick yet sophisticated meal that you can enjoy in 10 minutes! With every bite, you’ll be transported to the far east. 

Fire up the H1 and get ready to enjoy! 

Ingredients

Serves 3+

 

Supplies:

3 lb hardwood lump charcoal
High-Temperature Gloves
Cast iron skillet

 

Preparation

Step 1:

Fire up the Keveri H1 in Fast Grill mode at 626°F, following the instructions in the owner´s manual or the masterclass video.

Step 2: 

In a Ziploc bag, mix the ingredients for the pork chop marinade: soy sauce, orange juice, fish sauce, sesame oil, honey, ginger, orange zest, grated garlic, pepper, and rice vinegar.

Step 3: 

Place the pork chops in the Ziploc bag with the marinade. Let them rest in the refrigerator for at least 1 hour, or ideally overnight.

Step 4:

In a cast iron skillet suitable for the H1, add about 1 cup of vegetable oil. Slice the garlic and ginger, and add them to the skillet.

Step 5:

Start preparing the chili oil: In a bowl, mix the Sichuan peppercorns, chili flakes, salt, sugar, and white pepper. Add a bit of oil and mix well.

Step 6:

Place the skillet with the oil, star anise, garlic, and ginger on the top rack. Leave it for a few minutes until golden (about 5 minutes). After that, remove from the heat and strain the oil to remove the solids.

Step 7:

Slowly pour the hot oil through a strainer into the chili flake mixture. Stir a bit and let it rest until it is cold.

Step 8:

Take the pork chops out of the fridge. Place the chops along with the bok choy and scallions on the lower rack for 2.5 minutes per side. Brush the marinade sauce over the vegetables and chops as they cook.

Step 9:

Remove everything from the H1 and plate with the chili oil. Enjoy!

Cook's Notes:

Since this is a short recipe in Fast Grill mode, you can reuse the leftover charcoal for your next cook. To do this, close both air vents until the fire is out. Remember to open them again the next day.

 

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Check the full recipe video here