Americans love to grill. Some prefer the charcoal grill, and use coals from the mesquite tree, or the oak or maple trees, each with its own unique flavor added to the meat. Others prefer the propane fueled grill, and often will use wood chips placed in a smoker inside the grille’s cavity to achieve a similar effect. With or without the added zing of wood coals or chips, the Marinated Grilled Pork Chops entree is a coast to coast favorite in North America.
Marinated Grilled Pork Chops Recipe-
- 4 thick cut (1-1/4” to 1-1/2”) chops sliced from boneless pork loin, trimmed of excess fat
- 1/4 cup extra virgin olive oil
- 1 tbsp. dark, aged balsamic vinegar
- 2 tbsp. dry, good quality semi-dry white wine (we suggest a Californian Chardonnay)
- 1 tsp. lemon juice
- 1-1/2 tsp. minced fresh garlic
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried rosemary
- 1 small bay leaf, crumbled
- 1/4 tsp. white cane sugar
- 1/2 tsp. freshly ground black peppercorns
- 1/2 tsp. freshly ground course sea salt
- Whisk marinade ingredients together and pour over chops in a bowl sized to contain chops and cover with marinade.
- Marinate at least 1 hour, turning occasionally.
- Pre-heat and oil grill. (Note: if you do not have a grill, you can achieve similar results with a metal rack placed in an oven on 450 degrees Fahrenheit).
- Sear chops over medium-hot direct heat, rotating 1/4 turn after a couple minutes to score.
- Turn to seal other side.
- Move to indirect heat (or reduce heat on oven to 325 degrees), and turn occasionally.
- Cook until just cooked through, 10 to 15 minutes.
- Remove from heat and let rest a couple of minutes before serving your Classic American Marinated Grilled Pork Chops.