We love these grilled thick-cut porterhouse chops marinated in Portland’s delicious La Comelona Chile Negro salsa. And maybe our favorite part, the Mojito glaze, made with local honey, brushed over them as they finish cooking. Try it with Newk’s Mango Habanero hot sauce and a pinch of Jacobsen’s salt sprinkled on top.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 15-20 min
Diet: GF
Ingredients
Pork Marinade
2 lb porterhouse pork chops, thick cut, bone-in
¼ c MOC fresh squeezed orange juice
1 T Newk’s Elderfire Mango Hot Sauce
6 oz. (half bottle) La Comelona Chile Negro Salsa
2 T tamari sauce
¼ c brown sugar
Combine all and pour over pork in a zip top plastic bag. Chill 4 hrs. or overnight.
Mojito Glaze
¼ c local butter
¼ c sugar
1 lime, juice of
¼ c dark rum
1 T honey local
¼ t Jacobsen’s salt
1 t fresh mint, chopped
Steps
- Preheat the grill with direct and indirect heat and lid.
- Combine all glaze ingredients in a sauce pan and reduce until syrupy, about 4 min. Reserve for glazing pork chops.
- Grill pork chops on the hot/direct heat side of the grill until marked well on both sides, about 8 min total. Transfer to the indirect heat side of grill and glaze chops repeatedly, cooking covered until 140F internal temp is reached. Remove from the grill and let rest for 5 min. before slicing.
- Serve with limes, grilled onions, and mint.
