Today I was trying to think of dinner ideas and had an idea: Wasabi Pork Chops! I had no idea what that meant and no recipes were returned by google. So I made one up, and here it is.
Preparation time: 5 minutes.
Cooking time: 10-15 minutes.
- 4-6 boneless thin cut pork chops
- green onions
- Olive Oil
- Chunky sea salt and fresh cracked pepper
- 2 TB wasabi paste
- Maybe 1/4 cup soy sauce (err on the low side at first)
- 2 big squirts of Sriracha (aka '”Rooster Sauce”™)
- A tiny pinch of ginger powder
- Dash rice wine vinegar
- 2 dashes hickory smoke flavoring
- 1/4 of a lime (squeezed)
In a small bowl, mix the soy, wasabi, hickory smoke, sriracha, ginger, rice wine vinegar, and lime juice. Mix that bad boy up with a wisk. Taste it. It should be somewhat smoky but spicy, with a bit of the patented wasabi sinus hotness and some on-the-tongue hotness of sriracha. Change the ingredients up according to your tastes, but I would err on the side of having less soy. Do not overdo the ginger.
Heat grill to 500.
On a plate, lay out your pork chops, coat with olive oil. Generously apply sea salt and cracked pepper.
In a separate dish, prepare some green onions. Slight coating of olive oil and normal table salt. Do not cut them.
Grill up your pork chops and onions. Lower to medium heat after placing on grill. Apply sauce with brush, then flip chops. After cooking flipped, apply sauce to other side, then flip one last time and let sauce burn on for a minute. Let the onion tops burn up and generally get good grill marks on the bottoms.
Serve with grilled green onions laid across top of pork chop. Sauce can be drizzled lightly over the entire creation. I added a side pasta to make this a dish.