I know some people don't care for pork chops--they're so easy to overcook resulting in dry, flavorless meat. Whenever my sister got a package of pork chops out of the freezer and put them on the counter to thaw, my brother-in-law would suggest that they go out to dinner. Who knows how old that package of pork chops is by now. The standard for pork has changed and it now only needs to be cooked to 145 degrees. My husband is "meh" about pork chops but he loved these--moist, juicy and full of flavor. The recipe is adapted from the blog Dad Cooks. The original called for reserving some of the marinade to glaze the finished chops with. I omitted that step but feel free to do it. As the timing for grilling meat can vary greatly, be sure to check the chops and remove them when they reach 145 degrees.
¼ cup soy sauce or tamari
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
3 pounds thin cut pork chops (¼-inch to ½-inch thick)
Combine soy sauce, balsamic vinegar, honey and olive oil in a baking dish and mix well. (You could also do this in a ziplock bag.) Optional: reserve 2 tablespoons of marinade to glaze cooked chops.
Add pork chops, turning once or twice to coat. Let sit for 30 minutes or cover with plastic wrap and put in the refrigerator for up to four hours.
Preheat your grill to medium high (350 degrees to 400 degrees) for ten minutes then reduce temperature to medium.
Remove chops from marinade and place on grill over medium direct heat.
Grill until you have nice grill marks on the bottom. This should take about two minutes. Then rotate your chops 90 degrees and grill until you have a crosshatch of grill marks on the bottom, approximately two more minutes. Timing will vary. When done, the top of the chops should have turned from pink to white and the chops are cooked through. I always test mine with an instant read thermometer. They should be 145 degrees.
Remove chops and let sit 5 minutes before serving. If desired, glaze chops with reserved marinade.
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Thank you for the Marianted Grilled Pork Chops recipe. We love pork chops and do a LOT of grilling so this recipe is perfect for us.
ReplyDelete2clowns at arkansas dot net
I haven't had pork chops in ages, so I will march myself to the grocery store before Hilary arrives uninvited (tropical storm threatening our beautiful San Diego County), and include these chops so I can make this deliciousness. Thank you so much for the recipe! Luis at ole dot travel
ReplyDeleteStay safe. My sister-in-law is in San Diego and she told me about the storm you are expecting.
DeleteWhen cooked correctly, pork chops can be a real treat. But, as we know, cooked poorly (as in, over cooked), they aren't worth the space on the plate!
ReplyDeleteCan you clarify the directions for me? You seem to be saying to cook one side (turn it for cross-hatch marks), but there is no mention of turning the chops over to grill the other side.
Correct. Those were the directions in the original recipe--you only grill one side and the heat of the closed grill cooks the chop the rest of the way. Frankly, I did flip them over to the other side very briefly and then checked with a thermometer to make sure they were done. A lot would depend on the thickness of your chops--these were very thin.
DeleteThanks for the recipe. Pork chops make such a good meal!
ReplyDeleteThis looks like an easy and delicious pork chop recipe. Thanks, Peg!
ReplyDeleteSo true about pork chops often being dry--which I why I rarely order them in restaurants. But when I make them, they're tender and moist--mostly because I don't cook the chops; I use pork shoulder cut into steaks, which is FAR more flavorful and tender (because of all that luscious fat). Gonna have to try this marinade--it looks amazing! Thanks, Peg!
ReplyDeleteI will have to try this. I know I probably always overcook mine even in the crockpot.
ReplyDeleteThis sounds delicious!
ReplyDeleteI made this Saturday night---cut up boneless pork chops into bite-sized pieces, marinated, pan-grilled and served over rice. Delicious!
ReplyDelete