Grilled Pork Chops
Everyone who tries these loves them, including picky eaters. Even the kids will polish these off. They’re amazingly flavorful and super easy to make! Plus they’re inexpensive since we use the thinner cuts.
It’s just a bit of whisking and being sure to allow time to marinate, then a brief cook time on the grill (with these thinner cuts).
You could even make the marinade the night before then add the chops the next day and let them soak while you’re at work.
Keep in mind this marinade not only adds a a lightly sweet and tangy flavor but it’s salty so it will help keep the pork chops juicy and helps tenderize them so allow enough time to marinate (at least 2 hours), don’t skip it.
WHAT IS THE BEST CUT OF MEAT FOR GRILLED PORK CHOPS?
There are four different cuts of pork chops. The most preferable is the center cut rib chop.
Ingredients
For the marinade:
For the pork chops:
Instructions
To make the marinade:
To make the pork chops:
It’s just a bit of whisking and being sure to allow time to marinate, then a brief cook time on the grill (with these thinner cuts).
You could even make the marinade the night before then add the chops the next day and let them soak while you’re at work.
Keep in mind this marinade not only adds a a lightly sweet and tangy flavor but it’s salty so it will help keep the pork chops juicy and helps tenderize them so allow enough time to marinate (at least 2 hours), don’t skip it.
WHAT IS THE BEST CUT OF MEAT FOR GRILLED PORK CHOPS?
There are four different cuts of pork chops. The most preferable is the center cut rib chop.
- Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.
- Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two meats cook at different rates so it is a more difficult cut to work with.
- Boneless Chop: This is the most lean cut of pork. It is very easy to over cook this cut and dry it out as it has very little fat, connective tissue, and doesn’t have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean, and so easy to overcook.
- Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have lots of flavor, but also have a lot of gristle and bones. This cut of chop is best braised.
Ingredients
For the marinade:
- 1/2 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil plus more for oiling the grill
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
For the pork chops:
- 4 (8 ounce) center cut pork rib chops about 1 1/2 to 2 inches thick
- 2 tablespoons fresh minced parsley for garnish, optional
Instructions
To make the marinade:
- In a large bowl, combine Worcestershire sauce, balsamic vinegar, soy sauce, olive oil, garlic, Dijon mustard, cayenne pepper, and black pepper.
- Add pork chops; turn to coat. Marinate in the refrigerator at least 3 hours or overnight.
To make the pork chops:
- Preheat grill over high heat for 10 minutes. Clean and oil grate. Remove pork chops from marinade and wipe off excess.
- Reduce heat to medium and grill pork chops over direct heat, turning occasionally, until well-browned, about 3 to 5 minutes per side.
- Transfer to indirect heat, cover, and continue cooking until a thermometer reads 145 degrees at the thickest part, about 5 to 10 minutes longer. Let rest 10 minutes before serving. Garnish with parsley if desired.
