Thursday, September 3, 2015

Grilled Pork Chops

Grilled Pork Chops
4 Servings

4  bone-in pork loin chops (about 3 ounces each)
For the Marinade:
¼ cup of water
2 tablespoons brown sugar
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup tamari (soy sauce)
2 teaspoons Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon chopped garlic
1 tablespoon granulated onion
1 sprig fresh rosemary, chopped


In a glass bowl, whisk together all of the marinade ingredients until well blended. Add pork chops, and cover. Let chops marinate in the refrigerator for at least 2 hours, overnight is even better.  Drain chops and pour the marinade in a saucepan and cook until reduced by half.
Preheat grill to 400 degrees F.

Grill  chops 6 to 8 minutes per side at 400 degrees F or until chop reaches the internal temperature of 145 degrees F, basting every few minutes with marinade.  Once chops are done, brush with remaining marinade and let them rest 5 minutes before serving
Note: Actual cooking time will be dependent on the size and thickness of the chops as well as the temperature maintained on the grill. To check, remove one of the larger chops, insert an instant-read thermometer into the thickest section sideways. You are looking for 145 degrees F.

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