Grilled Pork Recipe

Prepare pork

Pat the pork pieces dry with paper towels. Trim any excessive fat but leave a thin layer to keep meat juicy. Using a sharp knife, score the fat edge lightly in a couple of places to prevent curling while grilling.

Make marinade

In a medium bowl, whisk together olive oil, minced garlic, soy sauce, brown sugar, apple cider vinegar, kosher salt, black pepper and smoked paprika until the sugar mostly dissolves and mixture is uniform.

Marinate

Place the pork in a shallow dish or resealable bag. Pour the marinade over the pork, rubbing it into both sides. Add chopped rosemary or thyme. Refrigerate for at least 30 minutes and up to 4 hours (for thicker cuts up to 8 hours) — do not exceed overnight to avoid texture changes from the soy/salt.

Preheat grill

Remove pork from fridge 20–30 minutes before grilling to come toward room temperature. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Grill pork

Shake off excess marinade and let any large garlic pieces fall away. Place pork on the hot grill. For 1-inch bone-in chops: grill 4–5 minutes per side, turning once, until an instant-read thermometer reads 140–145°F (60–63°C) in the thickest part. For thicker shoulder steaks (1.25–1.5 inches): grill 6–8 minutes per side. Avoid pressing the meat. If flare-ups occur, move to a cooler zone and close the lid briefly.

Finish and rest

Optional: during the last minute of grilling, top each chop with 1/2 tablespoon unsalted butter to melt and baste. Remove pork to a cutting board and tent loosely with foil. Rest for 5–10 minutes; carryover cooking will raise the internal temperature slightly and juices will redistribute.

Serve

Squeeze lemon or lime wedges over the resting pork, sprinkle a pinch of extra chopped herbs or red pepper flakes if using, then slice against the grain if serving sliced. Serve immediately.