A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.
4 boneless pork chops, about 3/4-inch thick
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons grated ginger root
1 teaspoon Asian chile paste (available in Asian markets)
2 cup pale ale or brown ale
Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.
Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.