Grilled Pork with Radish and Ginger Glaze

Instructions

1. 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. 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. 3

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.

4. 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. 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. 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. 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. 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. 9

   Transfer to a serving platter and garnish with sliced green onions and a light sprinkle of red pepper flakes for color and heat.