Grilled Pork Chops with Agave-Soy Glaze

Why don't I blog about pork more often? It's a super fun meat to cook because it's mild-flavored and easy to work with. OK, I guess what I mean by "mild-flavored" is that it's relatively bland and takes well to bold flavors. I could say that about chicken too and nobody would be offended, right? Don't want to offend the pork people.

Plus, boneless chops like these are fabulous. Because they're thick, they stay super tender in the middle (not overcooked like the thinner chops). If you can't find thick (double-cut) pork chops, ask your butcher to cut them for you. Butchers don't get enough attention these days anyway.

All you need are those succulent chops, a simple little glaze, a hot grill pan, and a hungry group. If you want to serve the chops over asparagus, simply steam or grill asparagus and nestle the stalks under the chops before serving.

Grilled Pork Chops with Agave-Soy Glaze

Cooking spray
1/2 cup soy sauce
1 tablespoon agave syrup or honey
2 teaspoons fresh lime or lemon juice
4 double-cut (thick) boneless pork loin chops
Salt and coarsely ground black pepper

Coat a stove-top grill pan or outdoor grill with cooking spray and preheat to medium-high.
In a small bowl, whisk together the soy sauce, agave syrup and lime juice. Brush the soy mixture over both sides of the chops, reserving remaining soy mixture. Season both sides of the chops with salt and a generous amount of black pepper. Add the chops to the hot pan and cook for 3 to 5 minutes per side, until still slightly pink on the inside (fully cooked is overdone and might be tough).
Meanwhile, transfer the remaining soy mixture to a small saucepan and set the pan over medium-high heat. Bring to a simmer. Simmer for 5 minutes.
Transfer the chops to a serving platter and pour the simmering soy mixture over top.

Serves 4





Photo: tiverylucky of freedigitalphotos.net