Description

Grilled Bone-in pork chops rubbed in Sunshine State of Mind Craft BBQ Rub with notes of Kaffir lime, coriander, granulated honey and himalayan salt pair perfectly with an umami packed orange miso glaze on grilled bone in pork chops.

Ingredients

Scale

Ingredients

4 Pork Rib Chops
1 tbsp olive oil
Sunshine State of Mind Craft BBQ Rub

Miso Orange Glaze

1/3 cup yellow miso (fermented soybean paste)*
2 tablespoons orange juice
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 teaspoon dark brown sugar
1 teaspoon grated orange peel

Garnish

Finely chopped green onions

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Instructions

Step 1

Whisk together 6 ingredients together to create Miso glaze

Step 2

Coat the pork with olive oil. Then, generously coat the chops with the rub on all sides.

Prepare the grill for 2 cooking zones- direct and indirect heat. Put the pork on indirect heat and let cook for a total of 6 minutes.

Next, put the pork rib chops on direct heat (at about 400+ degrees) to sear. Sear for 2-3 minutes on each side until char marks form and the internal temp reaches 145 degrees.

Tent the pork in foil for 10 minutes before serving so the juices have time to redistribute.

Step 3

While grilling, using a cast iron sauce pot, let the glaze heat up on the indirect heat side. Using a basting brush, glaze the porch chops at the end of the grilling session right before pulling them off.

Step 4

Garnish by sprinkling finely chopped green onions on top. Enjoy!