Grilled Pork with Radish and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality. The star here is that zingy ginger glaze, which not only adds incredible flavor but also aids digestion and reduces inflammation. I love pairing it with quick grilled pork chops and crispy radishes that get slightly caramelized on the grill. Fresh ginger gives the whole dish this bright, warming quality that just makes you feel good, and the best part is you probably have most of these ingredients in your kitchen already. It's simple, quick, and absolutely delicious.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- ½ kgradishes(halved lengthwise)
- 3 tablespoonsfresh ginger(minced)
- 4 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 4green onions(sliced)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, and minced garlic until well combined. Set the glaze aside.
Tip: Make the glaze while your grill preheats to save time.
- 2
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper. Rub 1 tablespoon of olive oil over each chop.
Tip: Dry meat ensures better browning and crust development on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
- 4
Toss the halved radishes in a bowl with 2 tablespoons of olive oil, salt, and pepper. Arrange them cut-side down on the grill.
Tip: Grilling radishes brings out their natural sweetness and reduces their peppery bite.
- 5
Place the pork chops on the grill, away from direct flames if possible. Grill for 5-6 minutes without moving them.
Tip: Let the meat develop a golden crust before flipping.
- 6
Flip the pork chops and brush generously with the ginger glaze. Continue cooking for another 5-6 minutes until the internal temperature reaches 145°F.
Tip: Use a meat thermometer to ensure perfectly cooked pork every time.
- 7
Flip the radishes halfway through cooking to ensure both sides caramelize, approximately 6-8 minutes total. They should be tender and slightly charred.
- 8
Remove pork and radishes from the grill. Brush remaining glaze over the pork chops and drizzle sesame oil over the radishes.
Tip: The sesame oil adds a rich, nutty finish to the radishes.
- 9
Transfer to a serving platter and garnish with sliced green onions and a light sprinkle of red pepper flakes for color and heat.
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