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Five Spice Pork Chops with Ginger Plum BBQ Sauce

Makes 2 cups
Calories:

Ingredients

For the sauce:

  • 4 cloves
  • 2 whole star anise pods
  • 1 whole (3-4 inch) cinnamon stick
  • 1/2 teaspoon whole black peppercorns
  • 1 1/2 pounds plums , pitted and chopped
  • 1 small onion , preferably Vidalia, chopped
  • 2 inch chunk of fresh ginger , chopped
  • 2 cloves garlic , peeled and chopped
  • 2-4 Thai chili peppers , chopped
  • 1 cup apple cider vinegar
  • 1/2 cup Turbinado brown sugar
  • 2 tablespoons soy sauce

For the pork chops:

  • ¼ cup kosher salt
  • 2 cups boiling water
  • 3 cups ice cubes
  • 4 center cut , bone-in pork chops, about 1-inch thick, well trimmed (2¾ to 3 pounds)
  • 2 teaspoons Five Spice Powder

Instructions

  • For the sauce:
    Tie the cloves, star anise, cinnamon stick, and black peppercorns in cheesecloth. Set aside. Combine the plums, onion, ginger, garlic, chili peppers, apple cider vinegar, brown sugar, and soy sauce in a heavy-bottomed, non-reactive pot. Add the reserved spice sachet. Bring to a boil then reduce the heat to simmer. Cook, stirring occasionally, until the plums are falling apart and the mixture is quite soft, about 25 minutes. Remove the bundle of spices and remove from the heat. Purée the sauce with an immersion blender until completely smooth. Return the mixture to a boil, reduce to a simmer and cook until the sauce coats a spoon. Taste and adjust for seasoning with soy sauce and sugar.
  • For the chops:
    Meanwhile, place the salt in a medium heatproof bowl. Pour over the 2 cups boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the pork chops, cover the bowl with plastic wrap, and refrigerate to marinate, about 30 minutes. (Do not marinate any longer or the pork will be too salty. If you can’t cook it right at the 30-minute mark, remove the pork from the marinade and refrigerate until ready to continue.) Remove from the brine, rinse well, and thoroughly dry pat with paper towels. Set aside.
  • Season the pork chops with pepper and the Five Spice Powder. Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.
  • Place the pork chops on the grill and grill for 3 to 5 minutes per side or until the internal temperature reaches 145°F, brushing with Plum BBQ Sauce in the last few minutes. Remove to a plate and cover with aluminum foil to rest and let the juices redistribute, 3 to 5 minutes. Serve immediately with reserved warm sauce on the side.