Thai-Style Grilled Pork Chops with Ginger and Aioli

Ingredients

• 1 1/2 cups fish sauce, mixed with 1/4 cup lime juice and 2 cloves garlic, minced
• 1/4 cup grated fresh ginger, peeled and chopped
• 2 tablespoons brown sugar
• 1 teaspoon ground white pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 4 pork chops, 1 1/2 inches thick, boneless
• 1/2 cup mayonnaise, for aioli
• 2 tablespoons freshly squeezed lime juice, for aioli
• 1 tablespoon grated fresh ginger, for aioli
• 2 cloves garlic, minced, for aioli
• Chopped fresh cilantro, for garnish

Method

1. 1In a blender or food processor, combine fish sauce, lime juice, garlic, ginger, brown sugar, white pepper, smoked paprika, and salt, and blend until smooth, about 30 seconds.
2. 2Place the pork chops in a large zip-top plastic bag and pour the marinade over them, turning to coat evenly, then seal and refrigerate for at least 2 hours or overnight, turning occasionally.
3. 3Preheat the grill to medium-high heat, about 400°F, and remove the pork chops from the marinade, letting any excess liquid drip off.
4. 4Grill the pork chops for 5-7 minutes per side, or until they reach an internal temperature of 145°F, transferring them to a plate to rest for 5 minutes.
5. 5While the pork chops rest, mix the mayonnaise, lime juice, grated ginger, and garlic in a small bowl until well combined, for the aioli.
6. 6Slice the grilled pork chops against the grain, into 1/2-inch thick slices, and serve with the ginger aioli spooned over the top.
7. 7Garnish with chopped cilantro and serve immediately, alongside steamed vegetables or a side of jasmine rice.
8. 8Let the pork chops rest for the full 5 minutes before slicing, to allow the juices to redistribute and the meat to stay tender.

Nutrition per serving