May 21, 2021

Barbecued Porkchops

Tender and a little sweet, this barbecued porkchops recipe is perfect for outdoor celebrations.

As the summer rolls in it's time for the barbecue to roll out. Porkchops, specifically rib chops, are quick cooking, and come out nice and tender with a mild pork flavour. They take on the flavours of the marinade well and make for a succulent dish.

Though these chops marinade in alcohol, you don't have to worry about them becoming too boozy. The alcohol helps to tenderize the meat so that it stays tender as it cooks. If you prefer not to use alcohol, substitute it with apple cider vinegar instead.

Perfect for late spring holidays like Memorial Day or Victoria Day, and early summer holidays like Canada Day or the Fourth of July.

Ingredients

(Makes 6 servings)

2 (~350g) large ripe peaches, skinned and destoned
1/2 cup (250ml) chicken broth
1/4 cup (60ml) peach-flavoured liqueur (Dr. McGillicuddy's, Old Camp, Maison Ferrand Mathilde, etc.)
1/4 cup (60ml) avocado oil
1 tablespoon (15g) dark brown sugar, packed
3 tablespoons (45ml) sriracha sauce
1 teaspoon (2.4g) ground white pepper
1-inch piece fresh ginger, peeled and chopped
2 teaspoons (8.4g) salt
2 tablespoons (34g) red miso paste
6 porkchops (rib chops work best)

Directions

In a blender, add all the ingredients except the porkchops. Blend on high to liquefy the marinade.

Place the porkchops into a glass or ceramic dish then pour in the marinade ensuring the porkchops are completely coated on all sides. Cover the dish with a lid or clingwrap and refrigerate for 6 to 8 hours.

When ready to barbecue, remove the meat from the marinade allowing the excess to drip off before placing the meat on the hot grill (do not pat any remaining marinade off). Cook, turning as needed, until the internal temperature reaches 145°F / 62.8 °C. Let rest covered for a few minutes then serve immediately.

Nutritional Information Per Serving: