Frenched Double Thick Pork Chop Recipe
Allegiance Premium Duroc Pork Marinated in Our Special Sauce and Grilled
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Ingredients
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Pork and Marinade
Finishing & Garnish
Method
Pork and Marinade
- 1
Prepare chops
Pat the Frenched double-thick pork chops dry with paper towels. If any excess fat or membranes remain near the frenched bone, trim carefully. Season both sides evenly with kosher salt, black pepper, garlic powder and paprika; press the rub gently into the meat.
- 2
Make marinade
In a mixing bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, Worcestershire sauce, lemon juice, minced garlic, and chopped thyme or rosemary. Add red pepper flakes if using. Taste and adjust balance — it should be savory-sweet with a touch of acidity.
- 3
Marinate
Place seasoned pork chops in a shallow dish or resealable bag. Pour the marinade over the chops, ensuring they are well coated. Seal and refrigerate for 2 to 6 hours (minimum 45 minutes if short on time). For maximum flavor without texture change, do not exceed 8 hours.
- 4
Grilling and Finishing
- 5
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a two-zone setup, create a hotter direct-heat zone and a cooler indirect zone.
- 6
- 7
Finish over indirect heat
After searing, move chops to the indirect zone. Close the lid and continue cooking until the internal temperature at the thickest part (not touching bone) reaches 140°F (60°C) for medium (carryover will raise it). This typically takes 6 to 12 minutes depending on thickness. Use an instant-read thermometer for accuracy.
- 8
Optional: glaze while cooking
If you want a glossy finish, bring the reserved marinade to a full rolling boil in a small saucepan for at least 1–2 minutes to kill any raw juices. Reduce heat to a simmer until slightly thickened, then brush lightly onto chops during the last 2–3 minutes of cooking, turning once. Do not use raw marinade unless boiled.
- 9
Rest and baste
Remove chops from the grill when the thermometer reads 140°F (60°C). Place on a cutting board, top each with 1/2 tablespoon unsalted butter, and tent loosely with foil. Let rest 5 to 7 minutes (internal temp will rise to about 145°F / 63°C).
- 10