Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. When this is done, spread the charcoal out so you can fit the grill over the top. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. Garnish with fresh thyme, if you like.To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. Step 5 Season the pork chops with more salt and pepper just before serving.Remove the pork chops from the grill and cover with foil let rest 10 minutes. Turn the chops and grill until an instant-read thermometer inserted in the center registers 145°, 5 to 7 minutes more. Step 4 Grill the pork chops uncovered until grill marks appear, 5 to 7 minutes.Remove the pork chops from the marinade discard the remaining marinade Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Step 3 Remove the pork chops from the refrigerator 30 minutes before grilling.Pour the marinade over the pork chops cover and let them marinate for at least 1 hour or up to overnight, flipping halfway through your desired marinating time. Step 2 In a medium bowl, stir together the soy sauce, vinegar, olive oil, brown sugar, smoked paprika, garlic powder, and thyme.Step 1 Place the pork chops in a 13x9-inch baking dish.Tent them with foil and the internal temperature will rise as the meat rests. In fact, for extra insurance, you can remove the pork from the grill when an instant read thermometer reads over 140° in the thickest part. The FDA recommends that pork chops be cooked to 145°, colored a slight rosy pink in the middle. The thickness is important-it buys you time to get a nice crust on the outside without overcooking the inside. The best bet for a tender grilled pork chop is to buy bone-in pork chops that are at least 1 inch thick. What type of pork chops are best for grilling? Marinades are fun to play with and super forgiving, so let your flavor creativity run wild! Craving heat? Add a dash of hot sauce or cayenne pepper. Adore fresh garlic? Smash some cloves and throw them in. Love honey or maple? Try that instead of brown sugar. A little bit of fat (any oil will do) helps the protein absorb the marinade and prevents sticking during grilling.īe our guest! Use salt instead of soy (just in less of an amount: aim for about 1 teaspoon per pound of meat), and use any vinegar or citrus as a substitute for apple cider vinegar. It depends on what flavors you like, but generally, a good marinade for grilling is a balance of salt, acid (citrus juice or vinegar), seasonings (herbs, garlic, and spices), heat (if you like it!) and a little bit of sweetness to promote browning and round out the flavors. An hour is enough to impart a good layer of flavor, but these can be marinated overnight for even more flavor. Similar to steak, pork holds up well to acidic marinades. They're delicious on their own, but don't miss out on topping them with this delicious mango salsa! These grilled pork chops will have friends and family declaring you the king (or queen!) of the cookout! While there's no shortage of delicious grilling recipes out there, these easy-breezy pork chops are a keeper, thanks to an easy marinade that's made from pantry ingredients.
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