Glazed Pork Chops with Pickled Ginger

The glaze on these pork chops goes on at the very end, just 30 seconds before they come off the grill. That timing is deliberate. Hoisin sauce mixed with ketchup, vinegar, and soy sauce is loaded with sugar, and sugar burns fast over direct heat. Brushing it on at the last moment gives you a glossy, caramelized coat without the bitter char.

The pickled ginger served alongside is the palate cleanser. Thin slices of fresh ginger simmered in sweetened vinegar for 10 minutes, then cooled and refrigerated. It keeps for up to a month, so making it ahead is easy. That sharp, sweet-tart bite between bites of rich glazed pork resets your mouth and keeps every bite tasting as good as the first.

Three to four minutes per side over medium-hot coals cooks a half-to-three-quarter inch chop through without drying it out. The hoisin glaze goes on both sides in quick succession: brush, flip, brush, then off the grill. Sliced green onions scattered on top add color and a fresh, sharp finish.

Chef Tips

• Trim excess fat from the chops before grilling. Fat drips cause flare-ups that burn the glaze.
• Don’t brush the glaze on too early. More than 30 seconds of direct heat turns it from glossy to scorched.
• Use store-bought pickled ginger (gari) from the Asian section if you don’t have time to make your own. It works just as well.
• Let the chops rest 3 minutes after grilling. The glaze sets slightly and the juices redistribute.

Variations

• Add a teaspoon of sriracha to the hoisin glaze for a spicier kick.
• Use boneless center-cut chops for faster, more even cooking.
• Swap the grill for a cast-iron skillet. Sear the chops, then brush and broil for the same sticky finish.