Orange Ginger Glaze

  • 1 oz granulated sugar

  • 1 tablespoon water

  • 1 tablespoon minced ginger

  • 1 oz plain rice wine vinegar

  • ½ cup orange juice concentrate

  • 1 oz lime juice

  • salt

  • 1 teaspoon sirachi

  • 2 teaspoons corn starch

Mix the sugar and water in a small saucepot. Cook until a hard ball syrup, approximately 250°F. Add the ginger and rice wine vinegar and bring to a boil, stirring until the sugar is thoroughly mixed into the vinegar. Add the orange juice, lime juice, salt and sirachi and bring to a boil. Adjust seasonings. Dilute the corn starch with a little water. While stirring the sauce, slowly add the corn starch slurry until well blended and sauce comes back to a boil. Makes 1 cup

Smoked and Grilled Pork Chops

  • 4 center cut pork chops, ¾-1-inch thick

  • salt and freshly ground black pepper, to taste

  • 1 tablespoon chili powder

  • 2 tablespoons olive oil

  • apple or cherry wood chips

  • Heat a barbecue or gas grill.

Prepare a smoker according to manufacturer’s instructions. Season the pork chops on both sides with salt, pepper and chili powder. Place the chops on the smoker rack. Place the rack in the smoker, cover with the lid and smoke approximately 20-25 minutes after the first signs of smoke appear. Chops are done when they are firm to the touch.

Brush the chops with the olive oil and place on the grill. Cook approximately 2 minutes. Turn the chops over and brush lightly with the Orange Ginger Glaze. Cook another 1-2 minutes, turning and glazing the other side. Serve immediately with the remaining Glaze.