Recipe By: Nick Parson Fire Wrangler BBQ Seasonings
Dive into the savory world of Nick Parson and Fire Wrangler BBQ Seasonings with these Asian Glazed Pork Chops, where the perfect blend of soy, teriyaki, honey, and ginger meets the smoky char of expertly grilled pork. Paired with fluffy, chicken stock-infused rice, this dish promises a culinary journey that balances the heartiness of barbecue with the delicate finesse of Asian cuisine.
Ingredients
- 1 cup hasty bake brine
- 4 bone-in Pork chops
- 1/4 cup Soy sauce
- 1/4 cup Teriyaki sauce
- 3 tsp Ground ginger
- 1/5 cup Honey
- 3 tablespoons Minced garlic
For rice side
- 1 cup White rice
- 2 cups Chicken stock
Directions:
Brine pork chops for 1 hour in Hasty Bake Dang Good Brine. Season with favorite all-purpose seasoning. Grill on charcoal grill to achieve grill marks, then move to offset side of grill and smoke until internal temp of 130°.
Combine soy, teriyaki, ginger, honey, and minced garlic and glaze pork chops until well coated. Continue to cook until an internal temp of 145° is reached. Remove and rest for 20 minutes.
For rice:
Combine 1 cup of rice and 2 cups of chicken stock and simmer until rice is cooked and liquid is absorbed. Place rice as a bed on plate and top with sliced chops.