Pepper Pot Pork Chops
This afternoon I decided it was time to try another grill recipe. Since I found two lovely butterfly pork chops at the store the other day, I went on the hunt for a recipe on my list of recipes to attempt – and came across Pepper Pot Pork from Boma! So far, all the things I’ve made from Animal Kingdom restaurant recipes have been awesome. Pepper Pot Pork was not a disappointment!
The original recipe calls for a pork roast and its cooked differently. There are also some differences in the seasonings. But this recipe was really delicious and perfect for the grill on a warm spring evening. (Though it was pretty hot today – we’re quickly working at skipping spring and heading straight for summer!)
The first thing you need to do is pull out a bowl or (my preference) a resealable gallon baggie, and mix up the marinade. This part is easy. Just dump all the ingredients into the bag and then add the pork chops. You can mix it separately in a bowl and pour it in, but this works just fine. I made sure I massaged the pork chops a bit to distribute all the spices and make sure they were covered, but that’s as much fussing as you need to to.
Once its in the marinade, put it in the fridge and leave it for anywhere from 2-4 hours. I recommend putting that baggie down in a bowl, just in case, but its up to you. I only needed the bag to leak once to make me err on the side of caution. No one wants to clean marinade and meat juice from the fridge. Seriously.
So you’ve got a couple hours to kill. Read a book, watch a movie, do something productive. Take a nap. Whatever. When the time’s up, you’ll need to prep your grill, as well as your sauce.
The sauce is also pretty easy – don’t let me list of ingredients throw you off. Just dice your onions and peppers, put your olive oil in the pan and saute them until they begin to get a little tender – anywhere from 5-10 minutes. Once that’s done, you just add all the rest of the ingredients. Make sure all the spices are well mixed in, and let it come to the boil. Once it does, turn the temperature down to medium low and let it simmer for 5-7 minutes. Don’t let this reduce too much – you’ll run out of sauce!
Once its has simmered, you’re going to make a cornstarch slurry – a tablespoon of cornstarch in a couple tablespoons of water or cold stock. Mix it until its smooth, and then pour in about half. Make sure you mix it as you pour it into the pan. At this point, you can add more cornstarch for a thicker sauce, or leave it as is. The thickness is all personal preference! Once you have your cornstarch mixed in, cook about two more minutes and then remove from the heat.
While your sauce is cooking, you’re going to grill the pork chops. I made this with butterflied pork chops and they worked beautifully. There are only two in this recipe, but if you need more, just adjust the amounts as you need to. Its pretty easy to double or even triple it, and it should work out just fine.
I serve this with rice made with vegetable stock, because if I can use flavor instead of water, why not? There is a lot of flavor going on here, so you don’t need seasoned rice. (Though if you want to, do what makes you happy!)
I’m enjoying the grilling part of these recipes because my husband is the grill master (so he’s in charge of cooking that part) and because there is one less dish for me to wash when its all over. Priorities, right? 😉 But whether it is grilled or cooked on the stove top, the flavors are fantastic!
This recipe does differ from the original, which you can see at AllEars.Net if you like. All the same, its a really tasty recipe. I hope you try it, and if you do, I’d love to hear what you think!
- 1.5 pound butterfly pork chops
- 1/2 c soy sauce
- 1 tbsp brown sugar
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp sweet chili sauce
- 1 c chicken stock
- 1 c vegetable stock (you can just substitute 2 c chicken stock)
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 1 tsp sweet chili sauce
- 1/4 c soy sauce
- 1 tbsp sugar
- 1 diced bell pepper (I prefer yellow or red, but any color is fine)
- 1/2 diced sweet onion
- 1/4 tsp ground ginger
- 1 tbsp cornstarch (Hold until the end, then mix with 1 1/2 - 2 tbsp water)
Combine all the ingredients in a gallon resealable baggie. Add pork chops and massage marinade in, making sure that spices and sugar are well mixed.
Place in refrigerator for 2-4 hours. When the time is up, you'll cook the pork chops on a grill, or saute in a pan. Either way, you'll want to cook to an internal temperature of 160 degrees.
Take off heat and allow the pork chops to rest for 5-10 minutes.
Dice onions and peppers together, and saute in a non stick skillet in about 1 tablespoon of olive oil. Cook these for around 5-10 minutes, until they begin to soften.
Add in the remaining ingredients for the sauce, except the cornstarch slurry. Allow to come to a boil, turn the heat down to medium low, and simmer 5-10 minutes.
Add the cornstarch slurry, stirring in until you reach the consistency you like. Start with half the mixture, and add more as you need.
Cook 1-2 minutes longer, then remove from heat. Serve with pork and enjoy.