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Armenian Grilled Pork with Pepper Sauce
To recreate khorovats, or Armenian barbecue, we used thick-cut, bone-in pork chops, marinated them in a mix of onion and oregano, then grilled them with wood chips to infuse the pork with smokiness. Bone-in, blade-end pork loin chops are the best cut for this recipe because they contain a good amount of fat, which keeps the meat moist and flavorful; rib chops will work, too, but because they are leaner, it’s important not to overcook them. The sauce that accompanies these chops was inspired by an Armenian grilled vegetable recipe called summer khorovats. It's excellent with any grilled pork or chicken. You will need an 8-inch square disposable foil pan for cooking the vegetables. Khorovats is traditionally accompanied with warmed lavash.
For the pork chops:
01To prepare the chops, in a food processor, combine the oil, onion, oregano, 2 tablespoons salt and 1 tablespoon pepper. Process to form a coarse paste, about 1 minute, scraping the bowl as needed. Transfer the mixture to a large bowl. Using a paring knife, make verticals cuts spaced about ½ inch apart into the fat on each chop. Add the chops to the onion paste and turn to coat, rubbing the mixture into the meat. Cover and refrigerate for at least 2 hours or up to 24 hours. Remove from the refrigerator 30 minutes before heating the grill.
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