Preparation
- Knead all the marinade ingredients together in a freezer bag until the sugar has dissolved.
- Put the chops in the bag, coat them all over with the marinade and leave in the fridge for at least 2 hours, up to 24 hours if you like.
- Take the chops out of the fridge 20 minutes before cooking. Heat the grill or a griddle pan to medium-high heat and lightly oil the rack.
- Grill the chops for about 4 minutes, turning them by 45 degrees after 2 minutes to create a criss-cross pattern. Turn over and grill for a further 3 minutes; thinner chops need less, thicker ones up to 6 minutes per side. Do not overcook, or the meat turns tough.
- At the end, brush both sides thinly with some of the marinade from the bag and grill each side for about 30 seconds more so the crust caramelises dark. Discard the remaining marinade.
- Place the chops on a plate, cover loosely with foil and rest for 3 minutes, then serve.
Drink with it
Smoky whisky · excellent match
Moderately peaty Islay or smoky Highland whisky, with a splash of water
The soy crust, caramelised over charcoal, mirrors the smoke and salt of the whisky, the fat of the chop buffers the peat, and a splash of water brings out its sweetness.
Why Does Whisky Taste Smoky? Peat, Simply ExplainedDark beer · good match
Porter or dark lager
Roasted malt echoes the grilled crust, and the gentle malt sweetness carries the sweetness of the marinade.
Which beer goes with food? More than just pils with barbecueIPA · good match
American IPA
Hop bitterness and citrus notes stand up to the salty-sweet soy coating and cut through the fat.
What Is an IPA? Hop Aroma with Many FacesRed wine · good match
Zinfandel or Shiraz with ripe fruit
Dark fruit and soft tannins suit the sweetish grilled crust and do not turn hard against the salty soy sauce.
Which wine pairs with food? A simple approach to choosing
Why it pairs well
Smoky whisky with pork sounds heavy-handed; here it works because the soy crust brings smoke and caramel of its own and the meat softens the peat.