Each summer I wish I had a grill. Almost every hot, sticky night the smell of charcoal, hamburgers and steaks covers the city, but- alas!- urban living, cost, and space precludes a Weberish investment for many of us. Last summer, though, I finally broke down and purchased a cast-iron Lodge stovetop grill, and I’ve never looked back.
You’ll hardly miss the smoky outdoor flavor, and you definitely won’t miss the cleanup. Buy a model that covers two burners, not just one. Some revers to become a griddle, for Saturday morning for pancakes.
Be sure to preheat your grill for at least ten minutes over medium heat before applying your porkchops; for two chops, you’ll only need to turn on one burner.
If you have no grill and haven’t been convinced to buy a grill pan, just put them under the broiler for 5-7 minutes per side.
Plum Sauce and Silicon Brush
Brush on the plum sauce near the end of cooking; if we tried to use it in the initial marinade, it would burn before the chops cooked through. Adding the plum sauce to the chops near the end of cooking and giving each side a quick sear caramelizes the sweet glaze without turning the pork into a lump of charcoal.
The couscous salad is a particular time-saver, as it can be made ages in advance and hang out in the fridge for up to four days with no ill effects to it or you.
TOOL TIP
It’s worth noting that whenever you buy herbs in bunches, particularly parsley or basil, you can treat them just as you would a bunch of flowers. Stick them into a vase or glass, fill it with water, and set it on the counter; the herbs will stay fresh for ages.
You can extend their lives by clipping off any leaves below the water line, changing the water every two days, and trimming the ends of the stalks every three days, if they last that long. You’ll remember to use them, too, if they’re up in your field of vision and not crammed in the crisper. I use an old half-pint milk bottle- it’s just the right size- but even a short drinking glass will serve you well.
Grilled Asian Porkchops with Lemony Couscous Salad
Serves 2.
INGREDIENTS
Lemon Couscous Salad
Couscous
- 1 cup couscous
- 2 cups water
- 2 teaspoons salt
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 4-5 leaves of basil, chopped fine
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 2 campari or plum tomatoes, quartered
- 3 tablespoons sesame seeds
- 1/2 cup crumbled feta cheese
Porkchops
- 1 tablespoon soy sauce
- 1-2 teaspoons sriracha sauce (you know, the one with the rooster on the bottle)
- 1 tablespoon olive oil
- 2 bone-in pork chops, patted dry
- 2 tablespoons plum sauce in a small bowl
PREPARATION
Couscous
- Stir the couscous, water and salt in a microwave-safe bowl. Microwave on high for 2 minutes and leave it in there for now. Stash it in the fridge at this point, covered with plastic wrap, if you’re making the salad in advance.
- In another bowl, whisk the lemon juice, garlic, basil, oil, and pepper to combine and set aside.
- When the couscous has cooled enough to touch, separate it either by rubbing it between your fingers or fluffing with a fork.
- Add the tomatoes, cheese, sesame seeds and dressing over the couscous, tossing and drizzling and then tossing more, until well coated. If it looks a little dry, add more olive oil. Serve warm with the chops, or chill overnight.
Grilled Asian Porkchops with Lemon Couscous Salad
Porkchops
- Put the soy sauce, sriracha, oil and pork chops in a large Ziploc bag. Close it up and mix gently to combine, then place in the fridge (on a plate or container in case you spring a leak). Let rest for at least an hour and up to overnight.
- Heat and oil your grill or grill pan over medium-high heat. Grill for 4-5 minutes per side, depending on thickness. You want them to be about 2 minutes from doneness.
- Brush one side of the chop with the plum sauce and grill, plum-side-down, for one minute. Flip and repeat with the other side for another minute.
- Remove from the heat and serve with additional plum sauce for dipping.
