Charred Thin Asian Pork Chops

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“Best if served hot off the grill. From :Serious Barbecue" by Adam Perry Lang... Adams Tip: Tip: If you can’t find 1⁄4-inch-thick chops, ask a butcher to cut “through the bone” for you.”
24hrs 10mins

Ingredients Nutrition


  1. Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.
  2. Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.
  3. Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.
  4. Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place the reserved 1 cup marinade in a small saucepan over medium heat and bring to a boil. Using a brush, coat chops with canola oil.
  5. Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes.
  6. Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, cilantro, bell peppers and chile paste placed upon lettuce leaves.

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