BBQ Pork Chops-2 Ways

This first recipe is a more classic grilled pork chop recipe.

Ingredients

  • 6 pork loin chops (about 1-inch thick) or pork butt chops

  • 1/2 c. reduced sodium soy sauce

  • 1/4 c. apple cider vinegar

  • 2 tbsp. olive oil

  • 2 tbsp. light brown sugar

  • 2 tsp. smoked paprika

  • 1 tsp. garlic powder

  • 1 tsp. dried thyme

  • Salt, for seasoning

  • Ground black pepper, for seasoning

  • Fresh thyme, for garnish

Directions

1 Place the pork chops in a 13x9-inch baking dish. Set aside.

2 In a medium bowl, stir together the soy sauce, vinegar, olive oil, brown sugar, smoked paprika, garlic powder, and thyme. Pour the marinade over the pork chops; cover and let them marinate for at least 1 hour or up to overnight, flipping halfway through your desired marinating time.

3 Remove the pork chops from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the pork chops from the marinade; discard the remaining marinade

4 Grill the pork chops uncovered until grill marks appear, 5 to 7 minutes. Turn the chops and grill until an instant-read thermometer inserted in the center registers 145°, 5 to 7 minutes more. Remove the pork chops from the grill and cover with foil; let rest 10 minutes.

5 Season the pork chops with more salt and pepper just before serving. Garnish with fresh thyme, if you like.

This next recipe is a bit of a lighter option, equally as delicious.

Grilled Lemon Rosemary Pork Chops with Arugula Salad

Ingredients

  • 2 cloves garlic

  • ½ teaspoon coarse kosher salt, plus a pinch

  • 2 teaspoons lemon zest

  • 2 teaspoons chopped rosemary

  • 4 bone-in pork chops, about 1.75 pounds

  • Freshly ground pepper

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons lemon juice

  • ½ teaspoon Dijon mustard

  • 4 cups baby arugula

  • 1 ounce Pecorino Toscano or Pecorino Romano cheese

Instructions

Preheat grill to medium-high heat. Mince garlic. Sprinkle ½ teaspoon salt over the garlic and mash with the side of a chef’s knife to create a paste. Set ¼ teaspoon of the paste aside in a large bowl for the dressing and add the remaining pinch of salt to it. Scrape the remaining garlic paste into a small dish for the lemon rosemary paste. Add lemon zest and rosemary and stir to combine.

  1. Rub rosemary mixture over both sides of the pork chops. Sprinkle with pepper.

  2. Grill Pork chops until just barley pink in the center, 3 to 5 minutes per side. Check temp with a thermometer for internal temp of 150F for medium rare. Remove from grill and let chops rest for 10 minutes under tented foil to finishing cooking.

  3. Whisk lemon juice, olive oil and Dijon in the large bowl with the garlic paste.

  4. Add arugula to the dressing. Toss to coat. Serve pork chops with the arugula and top with the Pecorino.







Stephanie Leahy