2pkgs Smithfield All Natural Bone-in Pork Chops(6 chops)
1large/ 2 medium cucumbers; sliced
1large/2 medium carrots; sliced
Cooked Jasmine rice
1/4tspgarlic chili paste
1/4cupbrown sugar(dark or light)
1tbspfresh lime juice
1shallot; finely chopped
1/2-1tspgarlic chili sauce
1 1/2tbspfresh lime juice
Place the pork in a zip-seal bag or other sealable container.
Whisk all the ingredients together and pour over the pork. Stir or move around ensuring each part of the pork has been in contact with the marinade.
Seal and place in the refrigerator until ready to use, minimum of 3 hours to overnight. If possible, flip or disturb the pork from time to time.
Whisk all the ingredients together; cover.
Can be left at room temperature for up to 24 hours, after that refrigerate.
Stir before serving.
Heat the grill/coals to a medium heat (around 375) and remove pork from the refrigerator; allow to come to room temp before grilling.
Place the chops over direct heat to get a nice sear, about 2 minutes each side.
Remove from direct heat and continue to cook on indirect heat for 7-15 minutes, depending on the thickness of your meat. The thicker the chop, the longer the cook time. Thinner chops will cook quicker but will also dry out faster if not watched.
Cook until the internal temperature is between 145° and 160°, depending on desired doneness.
Remove from heat and let rest.
Arrange the rice in a bowl or plate, add the pork, and sliced cucumbers and carrots.
Stir the dipping sauce.
Either drizzle the desired amount of sauce over the entire dish or place the sauce in a smaller side bowl and dip as needed. Start with a small amount of sauce at first, as it can overwhelm the dish if too much is used.