Steven Raichlen's Barbecue! Bible


Sweet & Garlicky Pork Chops

Recipe from Steven Raichlen's The Barbecue! Bible

  • Advance Prep: 1 to 2 hours for marinating the meat
Photo credit: Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink.

One of the constants in the world of barbecue is the pairing of grilled meats with garlic. Another is the use of sugar- or honey-based marinade to counterpoint the richness of a meat like pork. Put them together and you get this Thai-style barbecue.


  • Yield: 4 servings
  • Method: Direct Grilling
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  • 4 thick (1 inch) or 8 thin (1/2 inch) pork chops (about 2 pounds in all)
  • 1 head garlic, broken into cloves and peeled
  • 3 tablespoons sugar
  • 3 tablespoons honey
  • 3 tablespoons rice wine
  • 2 tablespoons Asian (dark) sesame oil
  • 1 tablespoons grated peeled fresh ginger
  • 2 teaspoons salt
  • 1 teaspoons freshly ground black pepper

Step 1: Make 1 or 2 cuts in the fat side of each pork chop to keep it from curling during grilling. Arrange the chops in a baking dish and set aside.

Step 2: Combine the garlic and sugar in a mini-chopper or food processor and process to a paste or pound to a paste in a mortar using a pestle. Work in the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper. Using a rubber spatula, spread the mixture over both sides of the chops. Let marinate in the refrigerator, covered, for 1 to 2 hours.

Step 3: Set up the grill for direct grilling and preheat to high.

Step 4: When ready to cook, brush and oil the grill grate. Arrange the chops on the hot grate and grill until nicely browned on both sides and cooked through, 4 to 6 minutes per side for thick chops, 2 to 4 minutes per side for thin chops. Transfer the chops to a platter and serve at once.

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