The distinction is that I don't like stuff in which heat is the sole prerogative - I want spice with soul, depth and purpose. I want the heat to electrify my food, not obscure it. To work together to wake up my palate rather than just burn it off.
And this is when I got on the sriracha train. It's a combination of flavors that bring out hidden notes in food and mean that we go through bottles in an embarrassingly short amount of time. And I'm not the only one: sriracha makes us happy. It's science.
So when Tim enjoyed a sriracha pork chop at Whole Foods, I knew I had to make it at home. Furthermore, the fact that this dish would be amazing is a foregone conclusion.
Heed this advice, though: use a cast-iron skillet. It makes everything better. Get it screaming hot and sear the pork chops for maximum flavor fun.
I decided to serve this with a sauce that was simply pan dripping scraped up using a bit of beer, then reduced and mixed with a touch of Greek yogurt to add creaminess. This is an extra step you can skip, but why waste perfectly awesome fond if you don't have to?
Sriracha Glazed Pork Chops with Sriracha Reduction Recipe
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon olive oil
1 lime, zested and juiced
3 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons sriracha sauce
1 teaspoon salt
1/4 cup cilantro, chopped
1/2 pound pork steaks
1/4 cup beer
2 Tablespoons Greek yogurt
In a large bowl, combine all the ingredients up to the pork chops and whisk to combine. Place the pork into a seal-top bag and pour 3/4 of the sauce over the contents. Seal the bag and gently shake until the sauce coats the meat. I marinated these overnight, but you could get away with 15 minutes if you're in a rush.
Heat a cast-iron skillet to very, very hot. Cook the pork six to eight minutes per side or until thoroughly cooked through, then remove and allow to rest.
Remove the skillet from the heat and use the peer to deglaze the pan. I used a metal spatula to help scrape up all the caramelized bits, then added the reserved marinade and Greek yogurt. Stir to combine and serve over the pork.