HOISIN-GLAZED PORK CHOPS

Makes 4 servings

Give these pork chops a base layer of flavor by rubbing the Chinese five-spice powder and other spices into the meat before they hit the grill. Cooking them hot and fast on the EGG with the lid closed will ensure that they stay tender and moist. Brush the chops with the hoisin glaze during the last five minutes of cooking, for an exotic, sweet and spicy finish.

HOISIN GLAZE

½ cup (120 ml) soy sauce

½ cup (120 ml) ketchup

½ cup (110 g) light brown sugar

¼ cup (60 ml) dry sherry

2 cloves garlic, chopped

¼ cup (60 ml) honey

3 tbsp (45 ml) hoisin sauce

2 tsp (4 g) grated fresh ginger

½ tsp red pepper flakes

2 tbsp (12 g) Chinese five-spice powder

4 bone-in center-cut pork chops, 1½” (4 cm) thick

2 tsp (5 g) granulated garlic

Kosher salt

Freshly ground black pepper

Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Prepare the glaze: In a small saucepan, combine all the glaze ingredients. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, or until the sauce has slightly thickened. Keep warm until ready to use.

Sprinkle the Chinese five-spice powder over the pork chops and rub it into the meat. Season the chops with the granulated garlic, salt and black pepper.

Once the cooker comes up to temperature, place the chops on the cooking grid and close the lid. Cook for about 4 minutes. If you want to achieve great-looking crosshatch grill marks, rotate the chops 90 degrees after 2 minutes. Flip the pork chops and continue to cook for about 4 minutes more. Brush with the glaze and continue to cook until the chops reach an internal temperature of 145°F (63°C), 5 to 6 minutes.

Remove the glazed chops from the grill and let them rest for about 10 minutes before serving.