Grilled Pork Chops with Asian Black Bean-Garlic Marinade

Ingredients

• 4 thick cut pork chops, preferably bone-in
• Olive oil, for oiling grill grates
• 2 T Black Bean Garlic Sauce
• 2 tsp. minced garlic
• 1 1/2 T soy sauce
• 2 tsp. sesame seed oil
• 2 T fresh lime juice
• 1 T ginger puree
• 3 T peanut oil

Directions

1. Cut away any visible fat from the pork chops.
2. Stir the marinade together until combined.
3. Place the pork chops in a Ziploc bag, or use a plastic container with a snap-tight lid, and pour the marinade over the meat.
4. Refrigerate the pork chops in the marinade for 4-6 hours, or longer if you’ll be out of the house all day.
5. When it’s time to cook, take the pork chops out of the refrigerator, set them in a colander in the sink to drain, and let the meat come to room temperature.
6. Dip a paper towel in olive oil and use it to oil the grill grates, then heat a gas or charcoal grill to medium-high. At that temperature, you should only be able to hold your hand over the heat for 2-3 seconds.
7. Set the pork chops on the grill at a diagonal across the grates. Cook for 3-4 minutes, until grill marks show up, then give them a quarter-turn and cook for another 3-4 minutes so you get the second set of grill marks.
8. Flip the pork chops and keep cooking for 6-8 minutes more, until an instant-read meat thermometer shows an internal temperature of about 145F. A Polder Meat Thermometer with Probe and Timer is great for getting the temperature right. If you’re cooking without a thermometer, the pork should feel firm, but not hard, when you press it. You can also cut into a piece to check; the center should be just barely pink. I used to cook pork to 160F, but these days I prefer it cooked to medium, so if you like yours more done, leave it on the grill just slightly longer.
9. Serve hot.