Grilled Pork Chops Recipe
Make Grilled Pork Chops Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Finishing and Serving
Method
Pork and Marinade
Prep chops
Pat the pork chops dry with paper towels. Trim any excessive fat, but leave the fat cap intact for flavor. Lightly score the fat edge 3 shallow diagonal slashes every inch to prevent curling.
Make marinade
Mince the garlic and finely chop the rosemary (if using fresh). In a bowl combine olive oil, soy sauce, apple cider vinegar, Dijon mustard, brown sugar, minced garlic, chopped rosemary, ground black pepper, and kosher salt. Whisk until sugar dissolves and mixture is emulsified.
Marinate
Place the pork chops in a shallow dish or resealable bag. Pour the marinade over them, turning to coat both sides. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, let rest at room temperature for 20 minutes after removing from fridge before grilling.
Grill and Finish
Preheat grill
Preheat an outdoor gas grill or grill pan over medium-high heat (around 400°F / 200°C). Oil the grate lightly to prevent sticking.
Sear chops
Remove chops from marinade and let excess drip off. Place chops on the hottest part of the grill and sear for 2 to 3 minutes without moving to develop a good char.
Cook through
Flip the chops and move them to a slightly cooler zone (medium heat). Continue grilling until an instant-read thermometer inserted into the thickest part (away from bone) registers 140°F (60°C) for medium or 145°F (63°C) for slightly more done. This usually takes 4–6 minutes after flipping for 1-inch chops. Adjust time for thickness.
Butter baste
During the last 1–2 minutes of cooking, place a half tablespoon of butter on each chop to melt and baste. Optionally squeeze the juice of half a lemon over the chops as you baste for brightness.
Rest
Transfer chops to a cutting board and tent loosely with foil. Rest for 5–7 minutes — carryover heat will raise internal temp a few degrees while juices redistribute.
Serve
After resting, spoon any juices on the cutting board over the chops, sprinkle chopped parsley, and serve with lemon wedges on the side. Taste and adjust salt if needed.