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All RecipesPork

Molasses-Ginger Pork Chops with Sweet Potatoes

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    15 mins

  • Marinating Time

    2 to 12 h

  • Grilling Time

    10 to 15 mins

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 48

Marinade

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup molasses
  • Finely grated zest of 1 small orange (about 1 teaspoon)
  • 3 tablespoons fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper
 
  • 4 boneless pork loin chops, each 8 to 10 ounces and about 1¼ inches thick, trimmed of excess fat
  • 2 sweet potatoes, each about 1 pound
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons white miso

Special Equipment

  • perforated grill pan

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Combine the marinade ingredients and whisk until the molasses is dissolved and the ingredients are thoroughly combined. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 12 hours.

    Related Grill Skills

    • Mincing Ginger
    • Mincing Garlic
  • Remove the chops from the bag and discard the marinade. Let the chops stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F), and preheat a grill pan for about 10 minutes.
    Prepare the grill for cooking over medium heat (400°F), and preheat a grill pan for about 10 minutes.
  • Cut each sweet potato lengthwise in half and then cut each half into ½-inch slices. Put the slices in a large bowl, add the oil, season with the salt and pepper, and turn to coat.
  • In a small bowl mash the butter and miso until it is thoroughly blended. Set aside.
  • Brush the cooking grates clean. Spread the sweet potatoes in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over direct medium heat until still slightly pink in the center, about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)
    Brush the cooking grates clean. Spread the sweet potatoes in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over direct medium heat , until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)
    Brush the cooking grates clean. Spread the sweet potatoes in a single layer on the grill pan and grill over medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over medium heat, until the center of the pork chop registers 145°F (or your preferred doneness), about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)
  • Transfer the sweet potatoes to a medium bowl, add the miso butter, and toss until the butter melts and the potatoes are evenly coated. Serve the chops warm with the sweet potatoes on the side.

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