Grilled Pork with Edamame

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.

   Tip: Drying the meat ensures better browning and caramelization on the grill.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, soy sauce, honey, minced garlic, ginger, and fresh thyme to create the glaze.

   Tip: Make the glaze ahead of time to streamline your cooking process.

3. 3

   Brush the grill grates with oil to prevent sticking. Place pork chops on the grill and cook for 5-6 minutes per side for medium doneness, brushing with glaze during the last 2 minutes of cooking on each side.

   Tip: Use a meat thermometer—pork is safely cooked at 145°F internal temperature.

4. 4

   While the pork cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Don't let garlic burn—it should be golden and aromatic, not brown.

5. 5

   Add the thawed edamame to the skillet with garlic and stir frequently for 4-5 minutes until heated through and lightly caramelized. Season with a pinch of salt and pepper.

   Tip: Tossing frequently ensures even cooking and prevents sticking.

6. 6

   Remove the pork chops from the grill and let them rest for 3-4 minutes on a warm plate.

   Tip: Resting redistributes juices throughout the meat for maximum tenderness.

7. 7

   Transfer the edamame to a serving platter and arrange the rested pork chops on top. Drizzle any remaining glaze over the pork and garnish with sesame seeds and a sprinkle of red pepper flakes if desired.

   Tip: Sesame seeds add a nutty flavor and elegant presentation.