Armenian Grilled Pork with Pepper Sauce | Christopher Kimball’s Milk Street

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Use flame and fruitwood to flavor simple grilled pork and vegetables

Armenian Grilled Pork with Pepper Sauce

Appears in July-August 2018

1 hour plus marinating

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.

4

Servings

Tip

Don't soak the wood chips before wrapping them in foil. Dry chips smoke more readily, which is desirable for quick-cooking foods such as pork chops. After placing the pork on the grill, don't open the lid for 10 minutes. This allows the smoke to collect and create a more intense smokiness in the chops.

1 hour

plus marinating

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