The chops are the easy part.
First, make sure you’re set up to grill indoors. I live in New York City in a 50s era brick Brooklyn building. Suffice it to say, i have a gas oven. It’s taken me years to perfect indoor grilling – and i finally have! The trick? Use an UNSEASONED (i can not stress this enough) cast iron griddle with deep grates, and grill INSIDE your oven, directly on the bottom on top of the gas broiler below the oven floor. Not on the stove top. By grilling in your oven, you are closer replicating the heat radiation you get when grilling over coals than cooking with only direct heat from your stove. Also by opening and closing the oven door, you can mirror the convention effect of a lid. All in all, this is THE way to grill in your teeny tiny NYC kitchen all year long. You’re welcome! Never use oil directly on the grill. Make sure your protein or veg has a good coating of oil, but not too much or it’s smoke city.
Okay now to the chops. Opt for bone in if you can. Get a quality piece of pork – if you’re cooking with a gas stove chances are you live close enough to a butcher or farmers market – do it.
For the marinade I opt to dress a few hours ahead of time.
- Fish sauce, 1 tbsp per 2 chops.
- Acid (lemon or rice vinegar), 2 tsp per 2 chops.
- Oil (avocado, olive or any high heat cooking oil) 2 tbsp per 2 chops.
- Spices (mix of all or some ground cumin, coriander, paprika, black pepper, 5 spice, cayenne, garlic powder, turmeric, red pepper flake, allspice) roughly a tbsp per 2 chops. Optional.
- Aromatics (all or some of crushed garlic, fresh ginger, lemongrass) an ounce or two per two chops. Optional.
- Liquid smoke, 2 tsp. Optional.
Toss chops in marinade in a bag or dish, coat well. Set in fridge for later.
When you’re ready to grill – remove chops 30 min before cooking. Add skillet to bottom of oven, removing top grates. Preheat oven to 450. When the grill is hot and the chops are ready, Add chops to the grill pan, do not move or crowd. Close oven and cook for about 5 min. Turn using tongs. Grill another 5 min and test internal temp. Should be about 140-150 degrees (135 if boneless). Remove. Rest for 5-10 min. Serve.